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查看完整版本: 姜味枫糖曲奇

想入非非 2006-10-23 09:41

姜味枫糖曲奇

[img]http://i10.tinypic.com/2uh2szo.jpg[/img]
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$b-F2tvcf3H 50克 无盐牛油 H7Z;d'S8_,N:V4g~

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2小勺 砂糖
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南瓜籽
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50 g Unsalted butter W&zB P'd%mg
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3 tsp Mapel syrup ,D#bSh:|)|1`V6X
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100 g Cake flour
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Y7d @q1Gx-d 1/2 tsp Baking soda
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1 tsp Ground ginger
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0wTr8Q/~.r+]h Pumpkin seeds
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1. 低火融化牛油,勺入枫糖浆混合,离火。把面粉,姜粉,小苏打,烤粉和砂糖混合在盆里。将牛油糖浆倒入。混合成团。面团不会太湿且匀滑。
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Vq4B ?1{xY[ Melt the butter in a pan over a low heat. Spoon the syrup into the mixture and remove from the heat. Put the flour, ginger, cinnamon, baking soda, baking powder and sugar in a mixing bowl. Pour the butter and syrup mixture over it. Combine the ingredients, mixing them well to form a smooth, not too wet paste.
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2. 用小勺勺起揉成小球状放到抹油烤纸上,留出些许间距,烘焙中饼干会少许膨胀。 6R:s7u!C&hb'b1NtKi
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Take teaspooons of the mixture and form into small balls. Place on a greased baking sheet, spacing them apart to allow for the mixture to spread during baking. *| v^+~d V,O

~xn_juNw 3. 将南瓜籽轻压扁小球,入预热190C/375F烤箱烘焙10分钟左右直到金黄。稍凉后移至架上完全晾凉。
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Flatten slightly and place a pumpkin seed in the centre of each biscuit. Bake in a preheated 190C/375F oven for 10 minutes, until lightly golden brown, leave to cool, then transfer to a cooling rack.
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查看完整版本: 姜味枫糖曲奇