Bierock, the cabbage and ground meat pastry of German cuisine, is prepared by filling soft yeasted dough with a sautéed cabbage and ground meat filling and baking it. With its hearty, practical nature, it's a beloved choice for lunch tables and late-night snacking.
Dissolve the yeast and sugar in lukewarm milk, then knead with flour, melted butter, egg, and salt until you get a soft dough. Cover and let rest until it rises.
Sauté the onion, add the mince, and cook until it releases and reabsorbs its juices. Add the cabbage and sauté until its liquid evaporates completely, then add the spices and set aside to cool.
Divide the dough into pieces and roll out, place the filling in the center, and gather the edges to seal; arrange on the tray with the sealed side facing down.
Brush beaten egg on top and leave to rise for another 15 minutes, then bake in a preheated oven until golden.
Important: Sauté the cabbage until it releases all its liquid; watery cabbage will make the filling soggy and leave the poğaça's bottom layer soft. Arrange the poğaça with the sealed side facing down on the tray, as an exposed seam can let the filling leak out while baking. Allergen: contains wheat (gluten), milk and dairy products, egg.
Adding a pinch of mustard or a few drops of vinegar to the filling helps you capture the slightly sour note found in German cuisine.
Admin DadaGastro · verified in test kitchenİlk 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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