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心得：
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參考網站做的蘋果肉桂麵包：
- 參考網站：https://kristineskitchenblog.com/greek-yogurt-apple-cinnamon-bread/
- 參考網站：https://delightfulemade.com/2016/09/07/cinnamon-apple-bread/
【今日蘋果肉桂麵包材料】
〖表面裝飾 Streusel〗
- 上赤亞麻糖：1/4 cup
- 紫羅蘭低筋麵粉：3T
- 伊絲尼無鹽奶油：28g
- 杏仁角：1/4 cup
【做法】
將上述材料放進 vitamix 中，間歇性攪拌，讓奶油與粉類混合均勻，幾下就好，然後倒入適當容器，用手捏一捏，混合一下。
〖濕料〗
- 蘋果去皮切丁：2 cups （今天只用中型 2 顆）
- 檸檬汁：5t
- 肉桂粉：2t
- 豆蔻粉：1/4t
- 上赤亞麻糖：2T
- 全蛋：2 顆（室溫）
- 無味植物油：1/2 cup
- 海藻糖：100g
【做法】
- 將蘋果丁、檸檬汁、肉桂粉、豆蔻粉、上赤亞麻糖放進適當容器中攪拌均勻，放置一旁備用。
- 攪拌缸中放入全蛋液，攪拌均勻。
- 加入植物油，攪拌均勻。
- 加入海藻糖，攪拌均勻。
- 加入蘋果丁等餡料，攪拌均勻。
〖乾料〗過篩
- 紫羅蘭低筋麵粉：200g
- 全麥細粉：50g
- Lecker's baking powder：10.5g
- Baking soda：1/4t
- 鹽：1g
【步驟】
- 烤箱預熱至 160 度Ｃ。模具塗上一層薄薄奶油防沾。
- 濕料如上述準備好。
- 乾料過篩，然後將乾料慢慢加入濕料中，用橡皮刮刀攪拌均勻。
- 入模。
- 整平表面後，撒上表面裝飾材料，放入烤箱。
【烤程】
- 160度Ｃ，約烤 60 分鐘，至竹籤插入蛋糕內部拔出後無沾黏即可。
- 在模具中放涼 30 分鐘後脫模。
＊參考網站：https://kristineskitchenblog.com/greek-yogurt-apple-cinnamon-bread/
Ingredients
For the bread
1 cup peeled and chopped granny smith apple (or other baking apple)
Instructions
Make the bread:
- Preheat oven to 350 degrees F. Generously spray bottom and sides of a 9x5-inch loaf pan with nonstick cooking spray.
- In a small bowl, stir together the chopped apple, 2 tablespoons brown sugar, and 2 teaspoons cinnamon. Set aside.
- In a medium bowl, whisk together white whole wheat flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer (or you can mix the batter by hand), combine the Greek yogurt, applesauce, and honey, eggs and vanilla. Beat on medium speed until combined. Scrape down the sides of the bowl with a rubber spatula. Reduce mixer speed to low and slowly mix in the melted butter.
- With the mixer still running on low, gradually incorporate the dry ingredients until barely combined, being careful not to over-mix. (The batter will be thick.) Use a rubber spatula to gently fold in the apples and any cinnamon-sugar left in the bowl. Transfer batter to the prepared loaf pan.
Make the walnut and oat streusel:
- In a medium bowl, stir together oats, white whole wheat flour, brown sugar, and cinnamon. Use your fingertips to work the cold butter into the oat mixture. Stir in the walnuts. Sprinkle the streusel over the batter in the pan and gently press it down with your hand.
- Bake bread for 55-65 minutes, until a tester inserted down into the loaf comes out with just a few moist crumbs attached. Check bread after 45 minutes and cover with foil as needed to prevent over-browning of the topping. Let bread cool in the pan on a wire rack for 15 minutes before carefully removing to the rack to cool completely before slicing and serving.
＊參考網站：https://delightfulemade.com/2016/09/07/cinnamon-apple-bread/
Ingredients
- 2 medium apples, peeled and diced (about 2 cups)
- 1/2 c. vegetable oil, or unflavored coconut oil
- 1 c. granulated sugar
- 2 eggs
- 4 1/2 tsp. lemon juice
- 2 c. flour
- 1/2 tsp baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon, like Kroger Private Selection Ground Cinnamon
- 1/4 tsp. nutmeg
- 1/2 c. chopped pecans, like Kroger Simple Truth Pecan Halves
- 1/4 c. brown sugar
- 3 Tbsp. flour
- 2 Tbsp. butter, soft (not melted)
- 1/4 c. chopped pecans
Topping:
Instructions
- Preheat oven to 350 degrees. Line a 9" x 5" loaf pan with parchment paper (see photos). Set aside.
- In a medium bowl, mix together the chopped apples, oil, sugar, eggs and lemon juice.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, and stir together just until combined. Stir in the chopped pecans. Pour the batter into the prepared pan.
- For the topping: In a small bowl, mix together the brown sugar, flour, butter and chopped pecans. Sprinkle over the top of the batter.
- Bake for 55-60 minutes or until toothpick inserted into the bread comes out clean and crumb-free. Let bread cool in the pan for about 10 minutes. Invert loaf on to a cooling rack, and remove bottom waxed paper. Let cool completely.
- Store in an airtight container. Bread will keep at room temperature for up to 5 days.
