9 宫格烘焙食谱教程图

{
  "type": "分步照片教程网格",
  "subject": "{argument name=\"recipe subject\" default=\"黄油曲奇\"}",
  "style": "俯视美食摄影，明亮的自然光，简洁美观",
  "background": "{argument name=\"background surface\" default=\"白色大理石台面\"}",
  "layout": {
    "grid": "3x3",
    "panel_count": 9,
    "panels": [
      {
        "step": 1,
        "image_description": "在透明玻璃碗中用手动打蛋器搅拌黄油和糖",
        "text_overlay": "1. 黄油室温软化，加糖打发至蓬松发白"
      },
      {
        "step": 2,
        "image_description": "在黄油混合物中加入生蛋黄，打蛋器放在碗中",
        "text_overlay": "2. 分次加入鸡蛋，每次搅拌均匀再加下一次"
      },
      {
        "step": 3,
        "image_description": "向混合物中加入深色香草精",
        "text_overlay": "3. 加入香草精，搅拌均匀"
      },
      {
        "step": 4,
        "image_description": "通过金属筛网将白面粉筛入玻璃碗中",
        "text_overlay": "4. 低筋面粉过筛后，加入盐，拌匀"
      },
      {
        "step": 5,
        "image_description": "用刮刀搅拌酥松的面团",
        "text_overlay": "5. 翻拌成无干粉的面团"
      },
      {
        "step": 6,
        "image_description": "用透明保鲜膜紧紧包裹的光滑面团球",
        "text_overlay": "6. 包上保鲜膜，冷藏 30 分钟"
      },
      {
        "step": 7,
        "image_description": "擀平的面团，用金属饼干模具压出星星和扇形圆圈形状",
        "text_overlay": "7. 擀成约 0.5cm 厚，用模具压出形状"
      },
      {
        "step": 8,
        "image_description": "生饼干坯整齐地排列在铺有烘焙纸的烤盘上",
        "text_overlay": "8. 放入烤盘，预热烤箱至 180°C"
      },
      {
        "step": 9,
        "image_description": "成品金黄色的饼干堆放在白色花边盘子上，角落里放着一些干薰衣草",
        "text_overlay": "{argument name=\"final step text\" default=\"9. 烘烤 12-15 分钟，表面微金黄即可\"}"
      }
    ]
  }
}