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《简易版》杏仁南瓜籽瓦片｜Crunchy Almond and Pumpkin Seeds Florentine｜阿嬷的秘方AhMa Recipe
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=G9WhqKD56Dk
#杏仁南瓜籽瓦片 • #杏仁南瓜籽脆片 • #阿嬷的秘方 • 《简易版》杏仁南瓜籽瓦片｜Crunchy Almond and Pumpkin Seeds Florentine｜阿嬷的秘方AhMa Recipe • 今天阿嬷要来分享一道超级简单的杏仁南瓜籽瓦制作方法，只要三步骤就可以完成了哦，简单到小朋友也会做的饼干哟！ • 材料： • 麥芽糖粉 一百二十克 • Florentine powder x 120g • 南瓜仔 五十克 • Pumpkin seeds x 50g • 杏仁片 一百克 • Almond slices 100g • 白芝麻 十克 • White sesame seeds x 10g • 黑芝麻 十克 • Black sesame seeds x 10g • 鸡蛋一颗 （取蛋白） • 1 egg (take the egg white) • 一茶匙的盐 • A teaspoon of salt • 做法： • 1.首先我们取出鸡蛋的蛋白液 • First we take out the egg white liquid • 2.把麦芽糖粉倒入蛋白液里一起搅拌均匀 • Pour the Florentine powder into the egg white liquid and mix well • 3.搅拌至麦芽糖粉融化为止 • Stir until the Florentine powder melts • 4.加入杏仁片和南瓜仔一起搅拌 • Stir in the almond slices and pumpkin • 5.加入黑芝麻和白芝麻一起搅拌 • Stir in black sesame and white sesame • 6.烤盤上，鋪上一層不沾油紙 • Spread a layer of non-sticky grease paper on the baking pan • 7.將混合好的杏仁瓜子倒入烤盤中，將混合物鋪均勻在烤盤上 • Pour the mixed almond seeds into the baking tray, spread the mixture evenly on the baking tray • 8.預熱烤箱，150度，烤18-20 分鐘 • Preheat the oven, 150 degrees, bake for 18-20 minutes • 9.出爐後，杏仁瓜子還帶軟，必須快手的用刀切片，不然冷却後很難切片 • After being baked, the almond seeds are still soft, so they must be sliced quickly with a knife, otherwise it is difficult to slice after cooling. • 10.剛烤出來不會即時硬硬的，待凉後，就會脆脆了 • It won’t be hard right after it’s baked, but it will become crunchy when it cools. • -------------------------------------------------------------------------- • Backgroud Music By • tupungato-1 by bottega-baltazar Artlist • metamorphosis---no-drums by ian-post Artlist • we-will-get-there---short-version-c by dan-ayalon Artlist • ————————————————————————————————————— • 拍摄器材 • Sony’s A7M3 • Tamron 20mm f/2.8 Di III OSD M 1:2 Lens for Sony E mount • Rode Video Mic Pro • Nanlite Forza 60 • Editing Software - Final Cut Pro X • ————————————————————————————————————— • 阿嬷的网店正式上架哟～里面会卖一些阿嬷制作的美食哟！ • https://ahmarecipe.vvin.com/vmart
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