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Started By
Message
How do I make my beignets fluffier
Posted on 9/6/19 at 8:03 am
Posted on 9/6/19 at 8:03 am
I have a cooked them a few times and they always come out flatter and harder than the ones I get from restaurants
2
Posted on 9/6/19 at 8:24 am to 1897
Are you making from scratch or are you buying the box like they sell from Cafe du Monde?
ETA: Assuming you are following the recipe you use correctly, I would think you are either rolling them too thin which would not produce a nice puffy beignet, or your oil temp drops too low by overcrowding the oil and that would also prevent that nice puff.
ETA: Assuming you are following the recipe you use correctly, I would think you are either rolling them too thin which would not produce a nice puffy beignet, or your oil temp drops too low by overcrowding the oil and that would also prevent that nice puff.
This post was edited on 9/6/19 at 8:33 am
Posted on 9/6/19 at 9:13 am to SmokedBrisket2018
Exactly my thoughts. Rolled too thin, oil not quite hot enough. Maybe let the dough rest longer before rolling out, too.
Posted on 9/6/19 at 9:54 am to 1897
Are you using fresh flour and baking soda/powder? If they’re too old you will have this problem.
Posted on 9/6/19 at 10:02 am to tewino
I am using the Box Cafe Du Monde mix. I bet I have rolled the dough too thin and the oil may not have been hot enough. Thanks for those suggestions, I am going to try it again this weekend
Posted on 9/6/19 at 11:33 am to 1897
quote:
1897
quote:
Box Cafe Du Monde mix
Make sure the box isn't old.
The leavening agents in it can expire.
Baking powder needs to be replaced every 6-12 months. So if you are using a really old or expired box, that would also keep you from getting a good final product.
Posted on 9/6/19 at 12:49 pm to SmokedBrisket2018
You also shouldn't work the dough any more than necessary. That can form gluten and make them tough.
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