Fat Thursday is fast approaching. This biggest foodie holiday falls on February 12. On this day, we eat pancakes, donuts and faworki. This time we will focus on wattles. Which flour should you choose and why is it so important? You will find the answer in this article.
Flour is one of the main ingredients of faworki. Choosing the right product is crucial for their consistency and structure. If we choose the wrong flour, the dough will be too heavy and rubbery.
Appropriate flour allows the dough to roll out well and keep its shape while frying. Thanks to it, the brushwood comes out light and crisp.
Flour also affects the absorption of fat, which determines the crispiness of faworki. Due to the wrong choice, the cookies will absorb oil like a sponge, and we don’t want them to be greasy.
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The most common flours found in stores are: cake flour (type 450), granny flour (type 650), Italian flour (type 00), luxury flour (type 550) and bread flour (type 750). Which one is best for faworki?
To the faworki 450 type cake flour is the best. Thanks to it, the crispbread dough is delicate, light and crumbly. First of all, it has a characteristic, crunchy structure. It’s best to sift it before using it to protect the cookies.
Other flours are not suitable for faworki because they are denser and more difficult to process. More ingredients are needed to reduce their heaviness. As a result, the dough will not turn out as we would like, i.e. hard and heavy.
Even when using flour type 450, I recommend adding vinegar or spirit to the oil. This will ensure that the faworki do not become saturated with fat. We can rest assured – these ingredients cannot be felt in the dough.
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How many calories does 1 donut have? It’s worth reading before Fat Thursday
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