... crumb-crust 一份面包屑 2 made with finely ground gingersnaps 半分仔细研磨过的姜饼 3/4 cups sugar 一份四分之三杯的糖 ...
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Uniform leavening over an extended time improves the quality of many baked end-products, the crumb structure acquires finer and more uniform porosity, while the crust has greater elasticity.
在持续时间内均匀发酵可以改善许多焙烤终产品的品质；面包屑状结构具有了更好的更均匀的多孔性结构，而面包表皮也具有了更大的弹性。
Make crumb crust with gingersnaps instead of graham crackers as directed in separate recipe.
照着独家秘方所说的，用姜饼代替全麦饼干来做面包屑。
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