Apple cake in beer dough

Apple cake in beer dough
Quantity Ingredient
75 g Wheat Flour Type 405
0,125 l Beer
1 Egg Yellow
1 Egg White
2 Apple
1 tsp Sugar
0,5 tsp Ground cinnamon

Apple cake in beer dough are baked in the deep fryer. The beer serves only as a fine aroma carrier, but does not taste intensely. For apple cake in beer dough are suitable all light beer varieties except Pils, because Pils develops a bitter aftertaste. For the beer dough, first pour the flour into a bowl and stir in the beer with a whisk until a smooth dough is obtained. Season the beer dough with a strong pinch of salt. Stir an egg yolk into the dough. Beat the egg whites until stiff and fold loosely into the beer with a whisk. Preheat the frying fat in the deep fryer to approx. 175° and remove the frying basket. Peel apples and cut them into slightly thicker rings, as shown in the picture above. Remove the core with an apple cutter. Place one slice of apple on each wooden handle, e.g. from a wooden spoon, pull the dough through the beer and carefully slide it into the frying fat. Apple cakes in beer dough are baked floating approx. 3-4 minutes golden yellow and turned once. Do not bake more than three apple cakes at a time and reheat the frying fat between frying cycles. Remove the dough from the deep fryer with a skimmer, drain on kitchen paper and sprinkle with a mixture of sugar and cinnamon.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
180 kcal
33 g
5 g
3 g

(C)opyright by Marions Kochbuch