These two things are the most important thing when preparing crusts. However, to lead to this, you have to Observe several rules, thanks to which there will be no phenomenon of so -called drinking fat. In this situation, we can forget that our carnival sweets will be light and crunchy. If we want to avoid this, we should first of all think about the choice of flour. It is this ingredient that will be the key to our and our favorites, which we will delight everyone who tries them.
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The most common flour types in stores are cake (type 450) and grandmother (type 650). In addition to them, we also find Italian flour (type 00), luxurious (type 550) or bread (type 750). But For faworki, only one choice is suitable – it is about cake flour, i.e. type 450. Thanks to the use of this flour, we will be sure that our dough, after frying, will be light and fragile, and also had the right, i.e. crunchy, texture. This is all because the type 450 flour is very delicate. It is worth sifting it before adding to the dough to get an even more fluffy consistency.
If you are looking for a recipe for the best faworki, try.
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