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| 该用户匿名发帖 发表于 2006-10-23 09:41 只看TA 1楼 |
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[转帖] 姜味枫糖曲奇   50克 无盐牛油 3小勺 枫糖浆 100克 低筋粉 1/3小勺 烤粉 1/2小勺 小苏打 1小勺 姜粉 1/4小勺 肉桂粉 2小勺 砂糖 南瓜籽 50 g Unsalted butter 3 tsp Mapel syrup 100 g Cake flour 1/3 tsp Baking powder 1/2 tsp Baking soda 1 tsp Ground ginger 1/4 tsp Ground cinnamon 2 tsp Sugar Pumpkin seeds  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。 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. 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。 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. 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。 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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