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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 ) x* X% H! h! C6 p
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3小勺 枫糖浆
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1 }4 Q$ |5 W, n  y: u7 S100克 低筋粉 " A& }1 J9 T9 y7 Y% {; U
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1/3小勺 烤粉 " {! I# R4 [7 K3 K

" K0 M( O' T! t8 [, \1 K- E3 Y2 t' [1/2小勺 小苏打 8 ~( ^5 w2 ]3 t7 Q$ f: D+ K

/ i2 A0 \  s2 M0 x, H! q1小勺 姜粉
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% f3 ^" r& Q0 x+ |0 ^1/4小勺 肉桂粉
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2小勺 砂糖 % u# s0 U3 m; {" \! K) e2 M/ k0 H
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南瓜籽
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/ `2 f2 C; R; s50 g Unsalted butter + i8 M3 L( Q# ~% W7 W6 N) K
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3 tsp Mapel syrup " g; t8 @# x8 p( R
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100 g Cake flour ! _! P8 d+ R; C
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1/3 tsp Baking powder 0 c$ E0 C, H. b% u, H6 L. G$ ~, r

% K1 Y. j! U* e4 R/ c1/2 tsp Baking soda
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1 tsp Ground ginger
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1/4 tsp Ground cinnamon $ Z0 c7 `& x2 O+ f$ Q! s1 Q& G
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2 tsp Sugar
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) Y2 A( `4 U' IPumpkin seeds 6 A6 Q. ?7 S# j+ s& t3 w

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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. # {! e0 k4 G- C+ J& U% k5 N
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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。
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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.
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% P; j( I! j& k2 z) k- ^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。 5 n- R# ~. u7 }' H- x0 `

2 K1 d; @' g1 sFlatten 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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