Water content in beignet dough
When I add the indicated amount of water to my beignet recipe, I end up with humid flour: not enough moisture to form a dough of any kind. It seems apparent to me some minor adjustment to the water is necessary, but I can't find much information on what I should be aiming for. What should the target consistency be? What will the end result be if I add too much, or too little water?
Best Answer
Each country has different flour, and the temperature also has a big influence. You will probably laugh but to find the right consistency of your dough take your earlobe between two fingers...this is the right consistency ????it is not a joke, my grandmother taught me this and now I am a grandmother
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Why are my beignets not rising?
Do not add too many pieces to the oil or else the oil temperature will drop and your beignets will be fry up flat. They will not puff up. The only other reason the dough does not puff up would be if you rolled the beignet dough too flat. Try rolling the dough a little thicker.Is beignet dough supposed to be sticky?
If it's not too sticky to knead, knead it on a floured surface or with the dough hook; if it's still pretty sticky, add another 1/2 cup flour. Knead until it's smooth and elastic, yet still tacky. Put the dough into an oiled bowl, cover with a tea towel and let rise for 1 1/2-2 hours.How long do you let beignet dough rise?
Place the dough in a greased bowl, and cover with plastic wrap. Let rise in a warm place for about 1 hour, or until doubled in volume. To make ahead: store the risen dough in the fridge for up to 3 days. Let come to room temperature before proceeding with the next step.What is the difference between a donut and a beignet?
The ingredients in a beignet are slightly different from those in a traditional donut recipe, and that results in a distinct texture difference. Made with more yeast and fewer eggs than a typical donut recipe, beignets tend to be "a little more puffy with a soft middle," notes Alyssa Rivers in The Recipe Critic.Beignets Recipe
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