INGREDIENTS FOR 8 PORTS
Change composition Unit of measure
Flour 200 gr
Sugar 200 gr
Eggs 4 units.
Apples 3 pcs.
Leavening agent 1 teaspoon.
Total: In 100 grams of the composition
The weight of the composition: 100 gr
composition: 190 kcal
Protein: 5 gr
Fats: 3 gr
Carbohydrates: 35 g
Cooking Time:1 hour
STEP BY STEP PREPARATION
Step 1: How do you bake a fluffy apple quiche? Simple as that! First, prepare the necessary ingredients. You can take apples of the same variety or different. The main thing is that they themselves are delicious, fragrant and juicy. Take large selected eggs. If the eggs are small, it is better to take 1 more.
Step 2: Beat the eggs with a mixer until lightly frothy. Then gradually add the sugar in small portions and continue beating until the eggs are fluffy, 3 to 5 minutes. To check how the eggs are beaten, draw a line across the mass with a spatula. If the trail holds for 1-2 seconds, then the eggs are beaten to the right consistency. If the trace disappears instantly, you need to continue beating. It is important not to overbeat the eggs - there should be small bubbles on the surface.
Step 3: Sift the flour with the baking powder into a separate bowl. Flour should be sifted necessarily - so it is oxygenated and the dough becomes airy. If you have time, it is even better to sift the flour twice.
Step 4: While continuing to beat the eggs, now on low speed, add the sifted flour to the batter in batches. If you beat at high speed, the dough may shrink a lot and lose its fluffiness, because the longer the eggs are beaten, the denser they become, and the more oxygen escapes from the mass. You can also use a spatula, but a mixer will still mix the dough better and more evenly.
Step 5: The dough should turn out like thick sour cream. But there should still be air bubbles in it, though not as many as before adding the flour.
Step 6: Wash the apples, peel, remove the core, and cut into medium sized pieces.
Step 7: Spoon the prepared apples into the batter and mix everything gently with a spatula.
Step 8: Line a mold (20-22 cm) with parchment and grease the bottom (but not the walls!) with butter. Place the dough in the mold and flatten. Sprinkle a thin layer of sugar evenly over the dough, if desired. I didn't do this, as the dough was already sweet. Bake the quiche in a preheated 180°C oven for about 40-50 minutes. Leave the oven door closed for the first 25 minutes, otherwise the cake will fall over. Check the readiness with a wooden skewer - it should come out dry
Step 9: Take the finished quiche out of the mold, cool slightly and serve, slicing into portions. Bon appetit!
You can adjust the amount of sugar to your liking. For some people 200 grams may seem a bit much, in which case you can cut it down to 150-180 grams.
Be prepared for the fact that you may need more or less flour than specified in the recipe. Be guided not by the amount of flour, but by the desired consistency of the dough. To avoid mistakes, read up on flour and its properties!
Keep in mind that everyone's oven is different. Temperatures and cooking times may differ from those specified in the recipe. To make any baked dish a success, use the useful information about the peculiarities of ovens!