1
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白糖加玉米油用蛋抽充分搅拌至融合
2
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加入全蛋液
3
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搅打至蛋液发白
4
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荞麦面粉中加入小苏打和泡打粉混合均匀
5
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倒入蛋液中翻拌几下
6
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加入熟芝麻
7
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翻拌至无明显干粉
8
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攥成团
9
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分成12个22克的小剂子,分好的剂子油光光的不会粘模具
10
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用50克的月饼模具压出花纹
11
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放入不粘烤盘中,烤箱160度上下火提前预热好。
12
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把烤盘放入预热好的烤箱中层,烤22分钟即可取出
13
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烤好的荞麦酥香酥美味,放凉后可用糖纸密封保存数天。 “格琳诺尔,高原杂粮轻体健康”