【酥脆杏仁片】
by 毛毛妈
毛毛爸很喜欢吃酥脆的杏仁片，他自己在网上找了几个方子，做出来都不是很理想，经过了3次改进，最后还是由我来定方子，这才做出了非常酥脆的杏仁片。他抱着装杏仁片的盒子一边看电视一边吃，两天就消灭一盒。
1：特大号鸡蛋的蛋白3个，糖粉（icing sugar）1/3-1/2杯（40-60克）；
2：牛油1.5大匙（22克），菜油或玉米油1.5大匙（20克）；
3：低筋面粉（pastry flour）3大匙（30克）；
4：盐1/2茶匙，香草香精1茶匙，白芝麻1大匙（10克），杏仁片3/4杯（150克）。
注：1大匙Tablespoon=15毫升，1茶匙Teaspoon=5毫升，1杯Cup=240毫升。
做法：
1、蛋清用打蛋器低速打1-2分钟至均匀，放入糖粉（图1），再低速打30秒至均匀。
2、牛油放入一小碗里微波熔化，加玉米油拌匀（图2），然后倒入蛋清盆中，低速打30秒至均匀。
4、烤箱预热至350F/175摄氏度。大号烤盘（18×13-in）铺上烤盘纸，用勺子将杏仁糊舀到烤盘上，再尽量均匀铺平，铺满整个盘子，越薄越好，没有大号烤盘的话要分两次烤（图6）。入烤箱烤15-18分钟，至杏仁片边角呈金黄色就可以出炉了。
5、趁热将杏仁片切成小方块，在网架或筷子上晾凉后，放入密封罐中保持酥脆。
This really answered my downside, thank you!
There is noticeably a bundle to learn about this. I assume you made sure good factors in features also.
Thanks for the ideas you have discussed here. Yet another thing I would like to express is that laptop or computer memory specifications generally go up along with other breakthroughs in the technology. For instance, as soon as new generations of cpus are made in the market, there is certainly usually a related increase in the dimensions calls for of all pc memory and hard drive room. This is because software program operated by simply these cpus will inevitably increase in power to make use of the new engineering.
Wow, awesome blog format! How lengthy have you ever been running a blog for? you made blogging look easy. The total glance of your website is wonderful, as smartly as the content material!