Do you do this when frying faworki? That’s why they come out hard and tasteless

Hard and heavy wafers are most often the result of skipping the stage of kneading the dough with a rolling pin. This step aerates the mass, makes it elastic, and during frying, characteristic air bubbles are created, making the faworki crisp. Without it, the dough is dense and resembles a cracker instead of light brushwood.

It is the air trapped in the dough that causes the faworki to swell and become tender when dropped into heated fat.. Giving up this stage to speed up the work is a direct path to hard and tasteless caddisflies.

Even well-prepared dough will not save the faworki if you fry them at the wrong oil temperature. Oil that is too cold will make them soggy and heavy, while oil that is too hot will burn them on the outside and leave them raw inside. The ideal temperature is approximately 170-180°C.

The type of flour also matters. Many people use too heavy 550 flour, which makes the faworki hard. Light wheat cake flour type 450 is best for brushwood. Its lower gluten content guarantees the tenderness and delicacy of each piece.

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Before Fat Thursday, it is worth knowing the best recipe for these sweets. Here is a proven recipe for faworki that always turns out perfectly crispy:

Ingredients:

• 2 cups of wheat cake flour type 450;
• 4-6 yolks (depending on the size of the eggs);
• 1 tablespoon of vinegar or a bit of spirit;
• 2-3 tablespoons of thick cream 18%;
• a pinch of salt;
• lard or oil with a high smoke point for frying.

Preparation:

First, knead the dough with the given ingredients until it begins to come together. Transfer them to the counter, flatten them to about 3 cm and start punching them with a rolling pin. Beat vigorously for at least 10 minutes, storing the mass from time to time like an envelope. This is a key stage, this is when the mass becomes aerated and becomes elastic.

When the dough begins to form bubbles, roll it out as thin as possible, cut it into strips and form classic bows. Fry in hot fat (170-180°C) until golden brown. After draining on a paper towel, sprinkle with powdered sugar.