Timeline for Why are my beignets hollow?
Current License: CC BY-SA 4.0
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| May 5, 2020 at 1:16 | answer | added | user84119 | timeline score: 1 | |
| Aug 13, 2018 at 6:20 | comment | added | FuzzyChef | Rising at 90F? Seems like Megha may be on to something ... | |
| Aug 12, 2018 at 17:08 | comment | added | magilla71 | @Megha There does seem to be an awful lot of air. It rises quite large and when I pull a piece of dough off , the rest collapses. I don't think it did that the first time I made them. I've been putting the covered dough outside on a dark part of my porch to rise. It's been about 90 degrees. Maybe I should keep it inside. But it just worked so well the first time. They were some of the best beignets I've ever had, and I live in New Orleans. | |
| Aug 12, 2018 at 16:51 | comment | added | magilla71 | @FuzzyChef Yes, I've tried thicker. Same thing happened. Thing is, they came out perfect the first time and I've followed the recipe the same every time(well, obviously I haven't) | |
| Aug 12, 2018 at 6:46 | comment | added | Megha | It's a yeast dough, right? could there have been a difference in temperature, which would affect the dough's proofing? I mean, I've seen something similar in bread, when it's more holes than loaf... Or even a temperature difference in the frying oil, might make a difference in the, um, equivalent of oven-spring aka how much it puffs up when exposed to the heat... more puff mean more air, less beignet inside. | |
| Aug 12, 2018 at 5:02 | comment | added | FuzzyChef | Hmmm. Maybe try rolling it out a bit thicker? 1/4 inch seems pretty thin for beignets; try making it about twice as thick? | |
| Aug 12, 2018 at 2:55 | history | asked | magilla71 | CC BY-SA 4.0 |