A step-by-step recipe with a photo of a dough on beer, butter and vegetable oil for pasties and pies. Subtleties and cooking technology. Video recipe.
Simple, crispy and tender dough on beer, butter and vegetable oil for pasties and pies. Although it is quite versatile, and you can bake pies, pizza, pies, cookies, rolls, baskets from it … Baking from such a dough does not cause difficulties, but everyone is happy with the result. With it, you can effortlessly create the perfect culinary masterpiece. Beer dough - Suitable for many situations. It will help out when there is no time or desire to fiddle with complex recipes for puff or yeast dough for a long time.
Use light and dark hop beers for the recipe. Depending on the variety chosen, the baked goods will have characteristic malt notes. It is important to remember that beer dough, in contrast to yeast dough, does not rise so high and is less ruddy. But during baking, it exfoliates a little, it turns out to be very light and tasty. However, before cooking, the dough must be kept in the refrigerator. If you send it to bake at room temperature of 20-23 ° C, then the layered texture will not work. For the same reason, the filling should also be cool. Of course, the products made from beer dough are not as layered as from the classic commercial off-the-shelf analogue, but the resulting baked goods are very tasty and crumbly.
See also how to make American beer pancakes.
- Caloric content per 100 g - 529 kcal.
- Servings - 600-700 g
- Cooking time - 10 minutes
Ingredients:
- Beer - 50 ml
- Butter - 50 g
- Vegetable oil - 50 ml
- Flour - 300-350 g
- Salt - a pinch
Step-by-step preparation of dough with beer, butter and vegetable oil for pasties and pies, recipe with photo:
1. To simplify and speed up the cooking process, use a food processor with a cutting knife attachment. If there is no such assistant, knead the dough with your hands in a deep container.
2. Pour beer and vegetable oil into the blender bowl.
3. Then add the sliced butter. The oil should be cold, but not at room temperature or out of the freezer.
4. Add flour to food. It is advisable to sift it through a fine sieve so that it is enriched with oxygen. Then the pastries will be more tender and fluffy.
5. Knead an elastic dough that does not stick to the hands and machines of the cookware. If you are kneading the dough with your hands, brush your palms with vegetable oil. This will make this process easier.
6. Remove the dough from the food processor bowl, wrap it with your hands and form into a ball.
7. Place the dough in a plastic bag and refrigerate for half an hour or freezer for 15 minutes. Then start baking. Although such a dough based on beer, butter and vegetable oil for pasties and pies can be kept in the refrigerator for up to 3 days, and in the freezer for up to 3 months.
See also a video recipe on how to make beer puff pastry for cookies.
