Beer pastries of irresistible crispy crust
My 100 recipe ... The pastries are beautiful, crispy and crusty on the outside, and wonderfully soft on the inside.
- In a bowl, crush the yeast, sprinkle with a teaspoon of sugar and pour over lukewarm milk and mix. Sift flour into a bowl, put salt, egg, oil, melted yeast and room temperature beer. Knead a smooth and soft dough, cover and leave in a warm place to double. Spread the dough on a floured work surface. Fold it a little on all sides, and divide it into 12 parts for larger pastries, or 18-20 parts for smaller ones. Roll each piece thinly into the shape of a pancake and make pistons. Place the finished pastries on a baking tray lined with baking paper.
- Let them rise once more for about 30 minutes, coat them with a mixture of beaten egg whites and milk. Sprinkle with coarse salt and cumin or sunflower, sesame or flax seeds. Place them in a preheated oven at 200 ° C for about 20 minutes or until nicely baked.