Do you have a good recipe for faworki? Do you remember that you need to roll out the dough thinly so that they come out aerated and crunchy? This is valuable knowledge that brings you closer to making a perfect brushwood. To make it come out perfect, you still need to know on what fat to fry the faworki. Small mistakes make the sweets soft and full of fat. What to do to avoid this?
Faworki must be frying first of all on well -heated fat (approx. 170-180 degrees Celsius). When it is too cold, it will be absorbed into the dough and the sweets will be steeped in fat. So it is worth testing the fat temperature at the beginning, throwing a fragment of the dough – if it immediately flows to the surface, you can fry. However, too hot fat will make the brushstand from the outside burn strongly, and in the middle it will still remain raw. In the temperature assessment, a deep fat thermometer will help, which can be easily bought online.
What fat to fry faworki on? Lard will work bestwhich will give them a beautiful, golden color and adequate crunchiness. It is characterized by high smoking temperature, which is why sweets will not absorb too much fat, and at the same time they will be evenly browned.
Faworki can also be frying in lard with the addition of vegetable oil (e.g. rapeseed) or even in the oil itself. Thanks to this, lighter will come out. Such fat is neutral in taste and also has a high smoking temperature.
The worst choices will be butter, margarine and vegetable oil with low smoke temperature (e.g. sunflower). The faworki will come out greasy and burn quickly, and fat – during frying – will release an unpleasant smell and even harmful substances.
Experienced housewives with proven, know well what is necessary and what is better to avoid when frying them. A few simple patents will make the brushwood out perfect, just like the one from grandmother or from a professional pastry shop.
Remember to fry for a few pieces at once. Do not fill the pot to keep the same fat temperature all the time. Frying brushwood requires patience – do not hurry. After frying evenly, translate shortbread into a paper towel to drain them with excess lard or oil.
If you want the brushwood not to absorb too much fat and be pleasantly crunchy, add a tablespoon of vinegar or spirit to the dough. Alcohol in spirit or acid in vinegar will make the dough elastic and at the same time less absorbent.
It is also recommended when frying carnival specialties throwing a piece of potato into hot fat. The vegetable works like a natural filter that collects all fat contaminants and helps maintain a constant frying temperature. Thanks to this trick you will avoid burnt and unpleasant faworki. Remember to replace a piece of potato from time to time.
What else is worth knowing about frying faworki? Use a thick -bottomed pot. This will ensure even heat distribution and maintaining a constant fat temperature. The faworki will be fried from the outside and in the middle. With a thin day, it may turn out that some of the sweets will heat up more and, consequently, it will come out burnt.
Frying brushwood can cause some difficulties and seem complicated. Therefore, it is worth knowing a few simple tricks, thanks to which the faworki for Fat Thursday will simply come out perfect.
Source: Naz NowoKuje.pl, Sazemer.pl
