Leftover leftover beer can be used to make a versatile dough. It can be used to bake cookies and pies, use it as a base for pizza, or make other sweet and savory pastries. Absolutely any beer is suitable for making dough - light or dark, fresh or completely exhausted and even sour.
Puff sweet pastry
To prepare a sweet dough, take 1 glass of any beer, 200 g of margarine, 3, 5 glasses of flour, 5 glasses of sugar.
Margarine must be ground with sugar until smooth. Then add beer, stir and start kneading the dough, adding flour in parts. The dough should be moderately steep and elastic.
The baked goods made from this dough will have a flaky structure. The dough is rolled into a layer and cut into squares. You can bake cookies by sprinkling cinnamon on the dough squares and folding them in half. Or you can make puff rolls with filling. For the filling, fruits, thick jam, boiled condensed milk are suitable, or you can simply sprinkle the layers of dough with nuts.
Unleavened baked goods
Unlike the recipe described above, this version of the beer dough contains practically no fat additives and the baked goods are more bland, suitable for making pizza or crackers base.
For the test you will need
- oh, 5 tbsp. beer
- 1 tbsp. flour
- 1 egg
- 1 tbsp. l. vegetable oil
- a pinch of salt
The egg is ground with a spoonful of vegetable oil, after which flour, salt and beer are added. The dough is well kneaded until smooth, until it stops sticking to your hands. This version of the dough makes a good pizza base, thin and flaky after baking. You can make crackers or savory biscuits with cheese or other flavorings. The cheese is pre-grated and added while kneading the dough. Seasonings can be sprinkled on top of the cookies before baking. Condiments can be quite varied depending on the taste. You can add a bouillon cube to the dough during cooking, and then you get an original snack biscuit for beer. The same version of the dough can be used for baking cakes when making the Napoleon cake.
Beer dough can be prepared for future use and frozen. Before cooking, the dough is thawed and warmed to room temperature. The thawed dough retains its plasticity and structure.
