- hi hiLv 51 decade agoFavorite Answer
Orange pumpkin cinnamon Scotland cookies
non-salt butter 100g
steam and mash pumpkin 150g
cinnamon powder 1 spoon
low flour 180g
a method of work
1.After, the butter put to soften in the room temperature. Add sugar, and then add pumpkin mash stir
2.Cinnamon powder and flour
2009-02-07 14:43:08 補充：
Add sugar and dismiss become the fine hair, and then add pumpkin mash stir
2.After, cinnamon powder and flour sieved, and then add the butter paste and use the scraper slice and mix
3.Take a big plastic bag, and put in dough, separated the plastic bag
2009-02-07 14:55:37 補充：
shaft 1 cm thick slice, freeze more over 30 minutes
4.Warm up the oven 180 degree, the cookies cut the rectangle
toast about 25 minutes
(If you want crisp, you can bake 5 minutes, stuffy 10 minutes and take out)Source(s): 我
- 1 decade ago
It doesn't constitute an orthodox practice can be said to be improved is very similar to the Scottish biscuits
Orange pumpkin cinnamon biscuits Scotland
Salt-free butter 100g
Granulated sugar 80g
Steamed pumpkin mud 150g
Powdered cinnamon 1 tsp
Low-gluten flour 180g
1.Butter at room temperature to soften, add sugar, stir villi shape, then add pumpkin mixture evenly mud.
2.Cinnamon spices and flour after screening, adding butter paste mixed with scraper to cut way of mixing agglomerans.
3.Dough, then put into large plastic bags, large plastic bag of dough into a pressure of about 1 cm thick, frozen more than 30 minutes.
4.Preheat oven 180 degrees, will be cut into rectangular's biscuits, baked about 25 minutes (If you want crisp, it can be more grilled five minutes, stuffy in the oven in 10 minutes and then removed).
* Scottish biscuits relatively thick thickness, so baking time will be longer than the average of the biscuits, if when baking cookies color too dark, can be reduced to 160 degrees bake temperature.Source(s): Google翻譯
- 1 decade ago
' this is not an orthodox practice very, can be said to be and improved very similar Scottish biscuit
Orange pumpkin Cortex Cinnamomi Scottish biscuit
Material: Salt-free cream 100g
Steam well done pumpkin and mud 150g
A small spoon of Cortex Cinnamomi powder
Flour 180g of low muscle
The way of doing things:
1.After the cream is softened at room temperature, add the sugar to send and take the form of fine hair, and then add the pumpkin and mud to mix thoroughly.
2.After the Cortex Cinnamomi powder and flour are sieved, add the cream to paste and mix into a group by way of cutting and mixing with the scraper.
3.Fetch a big plastic bag, put the dough, become about 1cm thick slices through the plastic bag pole, refrigerate for more than 30 minutes.
4.Unless last 180 degrees oven, until whether biscuit last rectangle,last about 25 minutes (if the crisp a bit, can bake for 5 more minute, take out again in stuffy 10 minutes) .
*The thickness of the Scottish cake is thicker, so to toast time is longer than the general biscuit, if it is too deep to colour midway, can transfer temperature to about 160 degrees to bake slowly. '
2009-02-07 14:25:28 補充：