How to cook the dough on beer

The dough on beer turns fluffy and soft and also simple to prepare, so it is very convenient to use for cooking pies, pizzas, puff pastry with any filling and even sweet cookies.

The dough on beer for pies or pizza

Ingredients:
- 2 tbsp. light beer;
- 4 tbsp. flour;
- 3 chicken eggs;
- 100 ml of vegetable oil;
- 0.5 teaspoon of salt.

It is not desirable to cook the dough a dark beer. It has a distinct bitter taste, which will clearly be felt in baking.

Sift the flour into a large bowl, add salt and gradually stir in beer and mix everything well. Mash in a separate bowl the egg yolks with vegetable oil, whisk in a third dish the whites into foam and enter both of the fluid mixture in the prepared flour weight. Knead coolest Pirozhkova the dough smooth with your hands or a mixer running at low speed. Roll it into a lump, cover with a clean towel and leave for 20 minutes, then make patties or pizza with any filling.

The puff pastry on beer

Ingredients:
- 250 g margarine or butter;
- 1 tbsp. light beer;
- 3,5 tbsp. flour;
- 0.5 tsp. of baking soda;
- 1.5 tsp. of salt.

Finely chop the margarine or butter with a knife or grate on a coarse grater. Mix flour with soda and salt. Add 1 tbsp. of dry mix in the chopped butter, pour the beer and stir quickly. Add parts of the remaining flour, kneading the dough is plastic, not stick to hands. Form a large ball, wrap in plastic wrap and refrigerate for 2 hours.

Before working with puff pastry, make sure that the kitchen is not more than 25oC. If the street hot summer, cool beer and freeze the butter in the freezer and do everything very quickly.

Remove the dough, place it on a floured table and roll out to a thickness of 1.5 cm, possibly giving it a rectangular shape. Fold the sheet several times, rotate 90 degrees, roll out again, fold and place in the freezer for half an hour. Use puff pastry to beer for making any products with sweet or savoury filling.

Dough recipe from beer to sweet cookies

Ingredients:
- 100 g of butter;
- 3 tablespoons of beer;
- 3/4 tbsp. flour;
- 3 tbsp of sugar;
- 1/3 tsp salt.

Melt the butter in the microwave or in a water bath. Connect it with beer and salt with flour. Knead the dough until it becomes like a clay, then wrap it with plastic and put in refrigerator for 50 minutes. Roll it to a thickness of 4-5 mm, sprinkle with sugar again and go over it with a rolling pin to dent grains.

Cut out the cookies from the test reservoir by a knife or the special molds and place on the baking tray lined with parchment paper. Cook the cakes in a preheated 180oC oven for 10 minutes.