The loaded question is how hot is the oil and are you deep frying
them? If the oil is extremely hot you will likely get crisp, and if it
is NOT you will get cake. That said, it will NOT be the flour used,
but rather some other ingredient. Noodles are flour and water, or
flour and water and egg. Spring Roll wrappers are the same. You can
make these with any type of flour. So it is NOT the flour if it comes
out like cake, but rather the baking powder or yeast or something else
that is causing a bit of rise, and the impact of that rise on the
texture. If the oil is really hot when you deep fry you will get crisp
because the heat will limit the amount of rise even with baking
powder, and immediately kill the rise from yeast.

The temperature you get oil up to and the ease with which you can keep
it up there depend in measure on where you live, the type of stove or
heating provided to the oil, and the local rules. I live in a high
rise condo where the voltage is limited to 108 instead of 120 because
the building has elevators, and the elevators work on 108. Lower
voltage means it takes longer for the stove to get to a high
temperature and makes it harder to keep that temperature up there.
Gas does not have that problem, but we do not have the choice here. So
it depends on your location, etc. as to what you can do and how you
can do it. How similar is your stove to that your mother used back
then? Did she use gas while you use electricity? Think back and see if
you can figure it out... and have fun trying again and again and again
until you get it right...

RsH
-----------
On Wed, 22 Dec 2004 04:06:57 +0000, Joanne wrote:

>I have just been unsuccesful AGAIN in making strufoli. After frying, my
>little clusters are cake like instead of crisp.
R.S. (Bob) Heuman - Toronto, ON, Canada
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