素食苹果派（苏打发酵）
用苏打和醋发酵的无蛋无奶苹果派，苹果保持了派的多汁和柔软。
- 烹饪时间
- 45 分钟
- 份量
- 343 kcal
- 材料
- ≈ $0.31
- 蛋白质
- 5 g
材料
- 1 Wheat flour 47 克
- 2 Sugar 19 克
- 3 Apples≈ $3.50 每千克 88 克
- 4 Sunflower oil 7 毫升
- 5 Cinnamon 按口味
- 6 Baking soda 1 克
- 7 Vinegar 9% 3 毫升
- 8 Salt 按口味
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
去除苹果核，切成薄薄的楔形片。
在碗里混合面粉、糖、肉桂粉和盐。
倒入油和70毫升水，搅拌成厚实光滑的面糊。
快速加入苏打和醋，搅匀后再拌入苹果片。
倒入涂好油的烤盘，以180°C烘烤35–40分钟，直到表面金黄，牙签插出干净。
小贴士
- 为什么这样做
- Quench the baking soda with vinegar *after* mixing the dry ingredients, so the batter doesn't sour from the vinegar and lose its fluffiness. If you quench it earlier, the cake will be flat and dry.
- 可替换食材
- Replace the sugar with 19 g of honey. It will be slightly tangy but moister. Instead of sunflower oil, use 7 g of melted butter, but reduce the water to 50 ml.
- 常见错误
- If you don't slice the apples thin (thicker than 3 mm), they won't bake through and stay raw inside, and the top will be wet and won't brown.
- 保存与加热
- Store in the fridge for 3 days in an airtight container. Reheat in the microwave for 20 seconds, covering the plate, or it dries out. Don't freeze.
- 搭配建议
- Serve with unsweetened tea or plain yogurt for breakfast when you don't have time for a hot one.
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