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姜味枫糖曲奇

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姜味枫糖曲奇

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50克 无盐牛油
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3小勺 枫糖浆
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100克 低筋粉 4 k2 q8 w$ E, i
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1/3小勺 烤粉
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' [' T8 ?- M2 j' [8 U; \2 `* J, d1/2小勺 小苏打
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1小勺 姜粉 8 s/ I+ A# _; z$ J7 u

7 H$ b; @+ k: y. c1/4小勺 肉桂粉
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: H  O5 C8 [  R# p2小勺 砂糖 2 [: ?+ J, U3 ?! m3 x% w! t" a
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南瓜籽 3 C& T- r8 K* ~7 _
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50 g Unsalted butter 0 z$ ]! j% D7 }2 B

* t# X- a+ Q( [1 r  d8 F6 A3 tsp Mapel syrup 7 h$ H9 j" W; j: q8 f
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100 g Cake flour
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# p' g9 _" X1 f4 O1/3 tsp Baking powder
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1/2 tsp Baking soda $ {9 b3 T6 N( W& Y: e* ?9 V! `
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1 tsp Ground ginger . c0 q2 ^& Q) A/ {

( ?0 d: A' f/ a7 ^" G" a9 }1/4 tsp Ground cinnamon 6 C* N* x$ ^8 U

* @' d$ b) e5 x2 f) ]8 D2 tsp Sugar 2 a; U. M/ L/ |* l% O4 L
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Pumpkin seeds % I1 A& d" }& O) y7 Y# [

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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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2 }& K& u( @7 hMelt 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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; r9 i! O! A  V2. 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。 0 o* u# Z5 g! n# [; @& W$ E

& X. c+ j/ `- E9 f, oTake 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. ( `! R" F/ k  Y- E

! A3 U/ H$ \9 w+ V/ T3. 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。 # L, e2 s# ~# a) {* v

- d' K: k. e0 |$ N" a2 X- I  d; Q2 @; mFlatten 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.   m9 d+ D8 L3 P" ^8 C! s7 p
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点此感谢支持作者!本贴共获得感谢 X 2
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