I recall this is done for galettes which uses buckwheat flour and is typically savoury.
Keeping it longer develops gluten which would make it more gummy I suppose? This is when making tempura you wanna use cold water and minimal mixing so it's crunchier.
I recall this is done for galettes which uses buckwheat flour and is typically savoury.
Keeping it longer develops gluten which would make it more gummy I suppose? This is when making tempura you wanna use cold water and minimal mixing so it's crunchier.