According to ČSN, langos taste different. The secret is in the ingredient that almost no one adds these days
Langoše according to the standards are proof that proven recipes are not forgotten. The Czechoslovak recipe once precisely specified their composition and method of preparation, and thanks to this, you can still prepare this traditional delicacy today - beautifully fluffy, soft inside and perfectly crispy on the surface.
Why are langos different according to standards?
Although it might seem that a recipe with such a history cannot surprise you, the opposite is true. The standards contain several details that have an unexpectedly large influence on the resulting langos.
For example, it combines plain and coarse flour, the amount of egg yolks is not traditional, and probably few of you add white wine to the dough for langos. This is what helps create a finer dough structure and a crispier crust.
Butter and a small amount of oil directly in the dough are also important. Both types of fat ensure that the favorite fried treat remains soft even after cooling.
Don't underestimate the rise of dough
A very important step in making the langoustine dough for this recipe is to proof it (over-proof) it during the rising process. You should do this at least twice, as this will help to expel excess carbon dioxide from the dough, giving it a fluffier interior and better elasticity.
Make sure to let the dough rise in a warm place away from drafts. Also, remember that it needs time. If you don't let it rise long enough, the result may be dense and therefore less tasty.
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How to shape the right langos
Before you start shaping the langos, let the dough rest for a while. Then form it into equal-sized loaves, which you will use your hands to roll out from the center to the edges. The langos should be slightly thinner in the center than at the edges. This will help it cook evenly when fried, creating the typical shape with a puffed edge.
If you're thinking about using a rolling pin, think again. Hand shaping will preserve the air bubbles in the dough, which are important for its proper structure.
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What were the standards?
The Czechoslovak State Standards (ČSN) in the field of gastronomy were a set of standards that regulated various aspects of the food, catering and hospitality industry in the former Czechoslovakia. These standards were introduced to ensure the consistency, quality and safety of food and beverages throughout the territory.
They contained rules for the production, storage, packaging and serving of food, as well as norms for hygiene standards in kitchens and restaurants. They specified, for example, how sirloin steak in cream should be prepared and served, or what ingredients and procedures were necessary for authentic goulash.
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Langoše according to ČSN
According to ČSN, the langoše are perfectly crispy and taste better than those from a stall. The key to success is to over-firm the dough during the rising process and fry it slowly.
To prepare you will need:
How about this?
Crumble the yeast into a bowl, add a little lukewarm milk and a little sugar. Mix everything together and leave in a warm place to rise. This will take about 15-20 minutes.
Place the flour in the bowl of a food processor, add the salt, the rest of the milk, the egg yolks, the melted butter, the oil, the white wine and the activated yeast. Knead into a smooth, non-sticky dough with a loose consistency.
Cover the dough with a towel and let it rise in a warm place until it has doubled in size. Punch it down at least twice during the rising process.
Divide the risen dough into equal sized balls and let them rise again. Then shape them into thin patties.
Pour a layer of oil into the pan and fry the langos gradually until golden brown. Place the finished langos on a paper towel and serve garnished to your liking.
