Unlock the secret to perfect angel wings: Choosing the right flour makes all the difference
During Fat Thursday, angel wings are a staple in many households. This delicate, fragile pastry, also known as chrust, has a unique history and a secret to its melt-in-your-mouth texture. However, culinary enthusiasts often add an ingredient that strips the angel wings of their lightness and crunch. So, how can one avoid this pitfall?
Avoid this ingredient when making angel wings
The secret to perfect angel wings lies in using the right kind of flour. The traditional recipe demands wheat flour, egg yolks, sour cream, spirits, and sugar. Despite this, many cooks inadvertently make a mistake that results in less appetizing, hardened angel wings.
The culprit is cake flour type 550. It is denser and thicker compared to flour type 450, which is ideal for making angel wings.
The issue with type 550 stems from its higher gluten content compared to type 450. Gluten helps keep the dough elastic and maintain its shape. However, in the case of angel wings, this property is more of a setback.
Angel wings should ideally be fragile and delicate. Cake flour type 550 makes the dough harder and less crunchy, which defeats the purpose.
Which flour should you choose for angel wings?
To create light, delicate angel wings, opt for cake flour type 450. This flour is not only easy to knead but it also helps achieve a fragile and airy dough.
Alternatively, you can use cake flour type 500. Though it has less gluten than type 550, it contains more than type 450. Consequently, dough made with this flour will be more elastic and less crumbly.
Apart from chief ingredients, you may add others to enhance the taste. For instance, adding a touch of milk, eggs, or cream to the dough can elevate your angel wings to another level.
Other common mistakes when preparing angel wings
Adding the incorrect type of flour isn't the only mistake one can make when preparing angel wings. Here are other tips to ensure you craft perfect chrust:
- Use fresh, cold eggs.
- Add the flour gradually until the dough achieves the correct consistency.
- Avoid kneading the dough for too long as it could become hard.
- Fry the angel wings in heated oil.
- Be cautious when flipping, too much flipping could cause them to crack.