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?
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