Hefeweizen Mozzarella Bombs
You should do an experiment.
Before you become so dismissive of the impact of beer in baking (or, as a marinade for chicken), do a side by side. Sometime we beer-cook because of the flavor, but not always. Do you taste the baking soda in your cake? Of course not. But if it’s missing you can tell right away. If you marinate chicken in beer and then grill it, it stays juicy. If you don’t, it will dry out on your grill. If you can’t taste the beer, but the chicken is still juicy, congratulate the beer because it did it’s job.
Bread is the same way. I spent the summer making these beer doughnuts for just about every backyard soirée I was invited too (it was too much, honestly, but I couldn’t stop). One of those excessive doughnut making adventures came at a time when I was short on beer, so I used something else and the doughnuts suffered. Same recipe, same amount of liquid, but the doughnuts tasted flat, a little more dense and little tougher. This is how beer shines in baking. It’s amazing baking-super-concoction of yeast, grains and carbonation gives you an amazing texture.
So, maybe you can’t taste the beer every time. And maybe you aren’t supposed to. But maybe it tastes better because of the beer, and you should give thanks to the beer that did all the work and got none of the credit. Some of us can relate to that.
- 3 cups (360g) all-purpose flour
- 1 envelope (7g) rapid rise yeast
- 2 tbs sugar
- 3/4 cup (186g) wheat beer
- ½ cup (113g) unsalted butter, softened
- 1 (6g) tsp salt
- 16 ciliegine sized Mozzarealla balls
- 1 tbs melted butter
- 1 tsp coarse or flakey salt (I used smoked Maldon)
- 1 tsp garlic powder
- In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, and sugar. Mix until combined.
- In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 130 degrees Fahrenheit.
- Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, sprinkle with the salt and add softened butter.
- Turn speed to medium-high and beat until dough is smooth and elastic, about 8 minutes.
- Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
- Add to a lightly flowered surface, knead for about 3 minutes. Cut dough into 16 pieces.
- One at a time press the dough into a small circle, add the mozzarealla ball to the center and form the dough tightly around the cheese. Make sure the dough isn’t too thin in any place, and the mozzarella is completely covered.
- Add to a baking sheet. Brush with melted butter, sprinkle with garlic powder and salt.
- Allow to rest for 15minutes while the oven heats.
- Preheat the oven to 400.
- Bake for 18-22 minutes or until a light golden brown.