快速酸奶无酵面饼
没有酵母时的快速面饼底，适合急用或无需等待发酵。面团需立即擀开，适合轻薄馅料。
- 烹饪时间
- 20 分钟
- 份量
- 587 kcal
- 材料
- ≈ $0.21
- 蛋白质
- 17 g
材料
- 1 Wheat flour 135 克
- 2 Kefir包装 900 毫升 约等于 $2.13 90 毫升
- 3 Baking soda 2 克
- 4 Salt 2 克
- 5 Sunflower oil 10 毫升
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将酸奶、发酵粉、盐和油混合，静置2分钟至微微起泡。
加入面粉并揉成柔软面团（约3–4分钟），若粘手则撒面粉。
将烤盘放入预热至**230°C（450°F）**的烤箱中。
立即擀薄面团，转移至烤纸上，加入馅料。
烤10–13分钟，至边缘金黄且底部酥脆。
小贴士
- 为什么这样做
- Add the baking soda together with the kefir, so it foams and creates bubbles for a light texture. If you wait longer, the dough will be dense and heavy.
- 可替换食材
- Replace the kefir with soured milk or plain yogurt. The dough will be a bit denser, but it will keep its shape. You can skip the sunflower oil if the dough isn't sticky.
- 常见错误
- If the dough is left too long in the oven, the edges brown while the middle stays raw. Check after 10 minutes by pressing the bottom lightly: it should be dry.
- 保存与加热
- Keep in the fridge for 2 days, but it's best eaten right away. Reheat in the oven at 180 °C for 5 minutes so it doesn't dry out.
- 搭配建议
- Serve with tea or use as a base for a light cheese and cucumber sandwich. Works for lunch when you have no time for a hot meal.
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