German beer dough

Category: Culinary recipes
Kitchen: german
German beer dough

Ingredients

wheat flour 250 g
light beer 250 ml
salt 1 tsp
egg 2 pcs
vegetable oil 2 tbsp

Cooking method

  • I thought for a long time what kind of dough it was. The recipe indicated that it is suitable for pies, but it is not so dense to sculpt pies from it, I made mashed potatoes + several types of sausages and cucumbers, put about half a tablespoon of dough in a preheated pan, then put the filling tightly in the palm of your hand on dough and put the dough on top again. Fry on 2 sides until tender. It seemed to me too much salt in the dough, I advise you to reduce it. I also thought that you can mix the filling with the dough in one piece and fry like this, or use the dough as batter.
  • Beat the whites into a strong foam with a pinch of salt. Mix the rest of the ingredients and carefully combine with the proteins.
  • German beer dough

The dish is designed for

14 pcs

Time for preparing:

20 minutes

Cooking program:

mixer, stove

Merri
NataliARH, and what pies were suggested in the recipe to be made from this dough? More like a pie. I even did this before, with fish as a filling, it turned out very tasty.
NataliARH
Merri, I offered my filling in the description in the German spirit))) with sausage and cucumbers with potatoes, the dough is more suitable for batter, although, hiding the filling inside (spoon dough-filling-spoon of dough, or mix with the dough initially in one month) is also nothing so, with fish, according to your experience, it's a great option, but in general I'm more used to ordinary pies, I wonder how the dough will behave in the oven in the filled-in version of the pie ... that is, in the form of a part of the dough, on top of the filling and again the dough ... .but I think my husband will not allow to use beer in this version, he better utilizes it in the usual way, fresh and cold

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