前几天去朋友家，见他们家的馒头蒸得特好，虚心请教。他讲他们使用的是QuickRise Yeast （图中矮瓶），30分钟左右就发好了。而我们家用的是Traditional Yeast（图中高瓶），要发2-3小时。问题不是发多长时间，而是蒸完后总有几个发瘪，而她家一个瘪的都没有。

上周末我买了QuickRise Yeast，瓶上说明没有注明用量，我就去该产品的网站上查，结果就看见了Apple Crumb Coffee Cake的配方。

今儿个我就试了一下，做时自作主张减少了黄油和糖的分量，结果是有点不够甜，油少口感也显得稍微干了点。苹果少了些没够吃（我的两个苹果个儿较小）。不过大家尝了一块还是觉得很不错的，鼓励我再接再厉。

总结经验教训：一定要照方下料，不可胡作非为。

配方：Apple Crumb Coffee Cake Makes 1 (9-inch) cake

2 1/4 cups all-purpose flour
1/2 cup sugar
1 package FLEISCHMANN扴 QuickRise Yeast
1/2 teaspoon salt
1/4 cup water
1/4 cup milk
1/3 cup butter or margarine
2 large eggs
2 cooking apples, cored and sliced

Directions：
In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120o to 130oF). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make stiff batter. Spread evenly in greased 9-inch square pan. Arrange apple slices evenly over batter. Sprinkle Crumb Topping over apples. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375oF for 35 to 40 minutes or until done. Cool in pan 10 minutes. Remove from pan; cool on wire rack.

Crumb Topping: Combine 1/3 cup sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon and 3 tablespoons cold butter or margarine. Mix until crumbly.

Nutrition Information
Nutrition Information Per Serving (1/12 of recipe): calories 250; total fat 9g; saturated fat 5g; cholesterol 55mg; sodium 190mg; total carbohydrate 38g; dietary fiber 1g; protein 4g