HOMEMADE CHURROS STEP BY STEP Ingredients: 150 gr of flour 125 ml whole milk 125 ml of water 1 pinch of SEA salt 1 egg white Preparation: 1. In a well pour milk and water, and add a pinch of salt. Simmer on medium heat until it starts to boil. 2. Grind the flour and add it to the pan with milk and water. Cook the flour in the cauldron for one and a half minute over medium heat. 3. Remove the skillet from the fire, put the batter in a bowl, and add an egg white to the mixture. Keep on swirling. You can put the dough in a bowl and knead with your hands. 4. Let batter sit for 10 minutes. 5. While the flour is resting, pour abundant soft oil (>200 ml) into a 24 cm pan and put it on medium heat for 8/9 minutes until it reaches 180 degrees. 6. Once the oil is ready, use the batter to make a cylinder shape and pour it into a churrera. 7. Fry the churros for 3 minutes on each side until golden brown. Total churros are in the pan 6 minutes approx. 8. Remove the churros from the pan with a foam pan and place them on a plate with baking paper to absorb the excess oil 9. Put 100 grams of sugar in a small bowl and pour in sugar the freshly made churros. And to eat!
Mini churros in a bottle: simple and quick! INGREDIENTS: 220 g (1 cup) of flour 380 ml (1 3/4 cup) water 1 tablespoon of olive oil 1 teaspoon of sugar 1/2 teaspoon salt 3 eggs 100 g (1/2 cup) white sugar 100 grams (1/2 cup) brown sugar *** 1 teaspoon ground cinnamon white chocolate Dark Chocolate METHOD: In a bottle cut the star with a hot knife. In a pan, mix salt, sugar, oil and mix well, add flour, when mixture is cold enough, add eggs. Transfer the batter into the bottle, press the churros in hot oil and fry until golden brown. Mix the sugar, cassonade*** and cinnamon and dip the churros. Serve with Melted Chocolate. cassonade*** cassonade This is a natural brown sugar, slightly-refined from cane sugar, so it’s moist and lumpy and may have small imperfections. It’s very easy to find the large, granulated crystals, but it’s harder to find moist, softer varieties; the most widely-available moist cassonade is sold by the brand Daddy. It is sold as cuivrée (light) or ambrée (dark). Granulated versions of cassonade are similar to coarse demerara, Hawaiian Washed Sugar, Sucanat, and Sugar in the Raw, available outside of France. Like sucre vergeoise, above, moist cassonade can be used in in American recipes that call for brown sugar. · See original · Rate this translation
