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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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. ~/ a* m2 \* k& m3小勺 枫糖浆 6 t4 m$ Q9 ^- P) t6 C

* S$ x" Z+ C. D4 q( J100克 低筋粉 7 z8 k5 ~' |3 Y  }9 M

. r1 c# A) I5 n2 N* p6 W* k  S1/3小勺 烤粉 : P- H3 N5 g" _# _

1 r1 a; s2 L3 G6 c; s4 R1/2小勺 小苏打
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1小勺 姜粉
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1/4小勺 肉桂粉 0 m5 M! m1 `( x# ]7 s0 B. B

! W; M  }9 g- x, ?2小勺 砂糖 6 C0 H  m0 L( D2 z
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南瓜籽 3 z% O9 |: Q2 d# s  q# Q' \4 t3 k
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50 g Unsalted butter . l6 {0 k1 Q( t7 t# S& w& G4 J% S

5 g; v7 ]8 P* r% c3 p/ M, [5 C3 tsp Mapel syrup
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' h7 l# N- X6 s& g6 @9 a100 g Cake flour
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* c3 x" H( K/ n2 Z% K# g1/3 tsp Baking powder ( |! c* \8 e; B9 c/ ]1 p1 a* A

; O+ h& F5 Y" }) Y, y1/2 tsp Baking soda
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1 tsp Ground ginger 4 q5 T2 Y4 w% k5 U6 w
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1/4 tsp Ground cinnamon , p- @+ a2 C& v1 `' q' ^
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2 tsp Sugar
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- n1 x5 b1 j8 |5 b3 ]" M: HPumpkin 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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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。 - u, ?) I0 R" w3 c! t6 A

. P: Y  S: i/ V0 [! ?, p1 nTake 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.
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* \6 R! ?5 j- C9 \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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点此感谢支持作者!本贴共获得感谢 X 2
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