Bierock is a German savory bun filled with cooked cabbage and ground beef. Yeasted dough is wrapped around the filling and baked until golden. These hearty, convenient buns are popular for lunch and as a late-night snack.
Dissolve the yeast and sugar in the lukewarm milk. Knead with the flour, melted butter, egg, and salt to make a soft dough. Cover and let it rise until puffy.
Cook the onion in a pan until softened. Add the ground beef and cook until its liquid is released and evaporates. Add the cabbage and cook until its liquid has evaporated. Stir in the seasonings and let the filling cool.
Divide the dough into pieces and roll them out. Place the filling in the center, gather the edges to seal, and arrange the buns seam-side down on a baking sheet.
Brush the tops with beaten egg and let the buns proof for 15 more minutes. Bake in a preheated oven until golden.
Important: Cook the cabbage until its liquid has evaporated. If it remains watery, the filling may make the bottom of the bun soggy. Place the sealed side of each bun down on the baking sheet so the filling does not leak during baking. Allergens: contains wheat (gluten), milk, and eggs.
İlk 20 dakika üzerini örttüm, sonrasında açtım, böyle daha dengeli pişti. Ölçüleri gram cinsinden verseniz daha net olur, bardak ölçüsü bende farklı çıktı.
Karıştırırken fazla çırpmışım, dokusu sertleşti. İlk seferde dağıldı, ikinci denemede daha iyi tutundu. Fırın sıcaklığını yanlış ayarlamışım, alt kısmı fazla kızardı.
Bir dahaki sefere ölçüleri biraz daha dikkatli tartarsanız fark edeceksiniz.
Belirtilen sürede biraz erken kızardı, benimkinde 5 dakika kısalttım.
Ocak ayarını orta-kısıkta tutunca yanma olmadı. Belirtilen süreden 15 dakika sonra hâlâ hamurumsuydu, biraz daha pişirmem gerekti.
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