The dough on beer turns out to be fluffy and soft and besides, it is easy to prepare, so it is very convenient to use it for quick preparation of pies, pizza, puff pastries with any filling and even sweet cookies.
Beer dough for pies or pizza
Ingredients:
- 2 tbsp. light beer;
- 4 tbsp. flour;
- 3 chicken eggs;
- 100 ml of vegetable oil;
- 0.5 tsp salt.
It is undesirable to prepare the dough with dark beer. It has a pronounced bitter aftertaste that will be clearly felt in baked goods.
Sift the flour into a large container, salt it, gradually pour in the beer and mix everything well. Grind the yolks with vegetable oil in a separate bowl, beat the whites in a third bowl into a foam and add both liquid mixtures to the prepared flour mass. Knead a tough, smooth dough with your hands or a mixer at low speed. Roll it into a lump, cover with a clean towel and leave for 20 minutes, then make pies or pizza with any toppings out of it.
Beer puff pastry
Ingredients:
- 250 g margarine or butter;
- 1 tbsp. light beer;
- 3, 5 tbsp. flour;
- 0.5 tsp soda;
- 1, 5 tsp salt.
Finely chop margarine or butter with a knife or grate on a coarse grater. Mix flour with baking soda and salt. Add 1 tbsp. dry mixture in chopped butter, pour beer and stir quickly. Pour in the remaining flour in portions, kneading a plastic dough that does not stick to your hands. Form a large ball out of it, wrap in plastic wrap and refrigerate for 2 hours.
Make sure the kitchen is no more than 25oC before working with puff pastry. If it's hot summer outside, chill the beer and freeze the oil in the freezer and do it very quickly.
Take out the dough, place it on a floured table and roll it into a 1, 5 cm thick layer, making it rectangular if possible. Fold the resulting sheet several times, turn it 90 degrees, roll it out again, fold and place in the freezer for half an hour. Use beer-based puff pastry to make anything with sweet or hearty fillings.
Beer dough recipe for sweet cookies
Ingredients:
- 100 g of butter;
- 3 tbsp. beer;
- 3/4 Art. flour;
- 3 tbsp. Sahara;
- 1/3 tsp salt.
Melt the butter in the microwave or water bath. Combine it with beer and salted flour. Knead the dough until it looks like plasticine, then wrap it in plastic and refrigerate for 50 minutes. Roll it out to a small thickness of 4-5 mm, sprinkle with sugar and again go over it with a rolling pin to press the grains.
Cut the biscuits out of the dough layer with a knife or special cookie cutters and place on a baking sheet lined with parchment paper. Bake baked goods in a preheated 180oC oven in 10 minutes.
