ke.toflyintheworld.com
New recipes

Churros

Churros


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Boil water, milk, butter and sugar. When they start to boil, take the pot off the heat, add the flour and stir vigorously until it comes off the walls of the pot.

Allow the dough to cool until it is no longer hot, but do not allow it to cool completely. You can melt the chocolate in the meantime :) you can try the donuts as soon as they are ready. When the dough has cooled, add the eggs one by one, stirring, until you get a soft and sticky dough.

Use a plastic bag with a star-shaped tip to form the donuts. I formed them on a spatula then dip them in hot oil until they come off it and get a golden color. When they are ready, take them out on a kitchen towel.

Powder with sugar and serve with chocolate sauce (For this I used a dark chocolate and a little milk ~ 50 ml to form a creamy sauce).

GOOD APPETITE!!!


Turn the oven to 350 F / 175 C so it can preheat while you prepare the tortilla.

In a small bowl, combine sugar and cinnamon, mixing well.

If you use butter, use the real stuff (not margarine!) And melt it completely, either with 10-second bursts in the microwave until it is liquid or over low heat in a pan on the stove. Use a pastry brush to cover both sides of an tortilla with a thin layer of melted butter. (Use the same method if you chose coconut oil - but don't forget that coconut oil melts at a temperature a lot lower than butter, so be careful not to burn it.)

If you use cooking spray, spray each side of an tortilla so that the entire piece is covered with a very thin layer of oil.

Place the tortilla on a large plate. Sprinkle a few tablespoons of sugar mixture over the tortilla and use your fingers to spread it will stick to the tortilla because of the oil or oil. Turn the tortilla over and repeat this so that both sides of the tortilla are evenly covered with cinnamon sugar. If necessary, rotate the part and repeat it so that maximum coverage is obtained. Place the covered tortilla on a large cutting board.

Repeat steps 2 and 3 with the other tortillas, placing them all in a basket on the cutting board.

Use a sharp knife to cut the tortilla basket into 8 pins.

Place the slopes of the tortillas in a single layer on a cookie sheet lined with parchment paper or a layer of silicone.

Bake the chips for about 15 minutes, until crispy and lightly browned. Watch them carefully during the last few minutes of baking, so that your chips do not bend.

Remove the baked chips from the oven and let them cool without interruption for 12 to 15 minutes so that they can & quotseta & quot. Serve immediately or keep lightly covered for later. (These are best when consumed within a few days of manufacture). Eat with your hands!

Variations on chirro chips

Feel free to try different versions of this delicious recipe. Here are some ideas to get you started:

Do you want a more dizzying and rustic chip? Use thin corn tortillas instead of flour ones.

Tortillas are cut into feathers in this recipe because this is an easy way to make chips of uniform size. However, there is no reason for the wedge-shaped chips to try to cut them into strips or rectangles or any other shape you like at this time.

With spices, you don't just have to stop at cinnamon: add ½ teaspoon of ground cloves or a little ground ginger or nutmeg to the mixture for a deeper dose of spices - especially during the holidays or on a cold day. (Fresh hot chocolate chips after a sleigh day, anyone?)

For a slightly different flavor, use granulated brown sugar instead of white sugar. Granulated granulated sugar can drip because it is less moist than the usual brown sugar you look for in the baking aisle of a large supermarket.

Looking for a little more & quotoomph & quot in the flavor of these chips? Add half a teaspoon (or flavor) of keel-based pepper (such as piquin or chipotle pulp) as a sugar mixture. Be sure not to use & quot; chili powder & quot (which is used to make chili soup and includes other spices, such as cumin, which does not pair so well with sugar), but rather simply dried pepper to the ground.

If you prefer to fry your depths instead of baking them, put the cinnamon sugar mixture in a paper bag in the morning. Skip the butter. Cut the tortilla into wedges and fry for 1 to 2 minutes, turning once, in a deep cake or in a few cups of vegetable oil in a saucepan. Remove the fried chips from the oil and drain on the paper towels. While it is still hot, place a few chips at a time in the paper bag and shake to cover with cinnamon and sugar.

How to Serve Yourself Delicious Churro Cinnamon Chips

These are as delicious as it is, but if you want to get a little extra (and more caloric!), Try one of the following:

Offer one or more sweet chip tokens. Try the Mexican chocolate sauce or just plain sweetened condensed milk. Make a Mexican caramel sauce by beating together approximately equal parts of box or dulce de leche and liquid sweet cream until the mixture reaches a dipping consistency. Place the bath bowls in the center of a large tray or lazy sesame and arrange the chips around them.

Serve your churro chips & quotnacho style & quot - that is, with one or more sweet tops. Arrange chocolate sauce, dulce de leche, dulce de fructus, candy fruit (heated until heated so that it can be poured) and / or condensed milk sweetened over a plate of chips, top with whipped cream or candy, or finely chopped walnuts. Present your creation on a plate or in a large paper cone to be held by hand.

These basic, casual, cinnamon and sugar folds take on a certain elegance when used as part of a dessert & quot.

Artistically place one or two crispy chips in a bowl of ice cream taken or place them on a plate next to a small kind of chocolate mousse or sweet strawberry soup.

Make the chips larger (just like in a flour tortilla cut in half or a third) and use them as a & quotcookie & quot portion of a Napoleon dessert, sandwiched between layers of cream and fruit.

Or make smaller chips (in strips or square shapes) and include them as an easier option on a tray of different types of holiday cookies.


Turn the oven to 350 F / 175 C so it can preheat while you prepare the tortilla.

In a small bowl, combine sugar and cinnamon, mixing well.

If you use butter, use the real stuff (not margarine!) And melt it completely, either with 10-second bursts in the microwave until it is liquid or over low heat in a pan on the stove. Use a pastry brush to cover both sides of an tortilla with a thin layer of melted butter. (Use the same method if you chose coconut oil - but don't forget that coconut oil melts at a temperature a lot lower than butter, so be careful not to burn it.)

If you use cooking spray, spray each side of an tortilla so that the entire piece is covered with a very thin layer of oil.

Place the tortilla on a large plate. Sprinkle a few tablespoons of sugar mixture over the tortilla and use your fingers to spread it will stick to the tortilla because of the oil or oil. Turn the tortilla over and repeat this so that both sides of the tortilla are evenly covered with cinnamon sugar. If necessary, rotate the part and repeat it so that maximum coverage is obtained. Place the covered tortilla on a large cutting board.

Repeat steps 2 and 3 with the other tortillas, placing them all in a basket on the cutting board.

Use a sharp knife to cut the tortilla basket into 8 pins.

Place the slopes of the tortillas in a single layer on a cookie sheet lined with parchment paper or a layer of silicone.

Bake the chips for about 15 minutes, until crispy and lightly browned. Watch them carefully during the last few minutes of baking, so that your chips do not bend.

Remove the baked chips from the oven and let them cool without interruption for 12 to 15 minutes so that they can & quotseta & quot. Serve immediately or keep lightly covered for later. (These are best when consumed within a few days of manufacture). Eat with your hands!

Variations on chirro chips

Feel free to try different versions of this delicious recipe. Here are some ideas to get you started:

Do you want a more dizzying and rustic chip? Use thin corn tortillas instead of flour ones.

Tortillas are cut into feathers in this recipe because this is an easy way to make chips of uniform size. However, there is no reason for the wedge-shaped chips to try to cut them into strips or rectangles or any other shape you like at this time.

With spices, you don't just have to stop at cinnamon: add ½ teaspoon of ground cloves or a little ground ginger or nutmeg to the mixture for a deeper dose of spices - especially during the holidays or on a cold day. (Fresh hot chocolate chips after a sleigh day, anyone?)

For a slightly different flavor, use granulated brown sugar instead of white sugar. Granulated granulated sugar can drip because it is less moist than the usual brown sugar you look for in the baking aisle of a large supermarket.

Looking for a little more & quotoomph & quot in the flavor of these chips? Add half a teaspoon (or flavor) of keel-based pepper (such as piquin or chipotle pulp) as a sugar mixture. Be sure not to use & quot; chili powder & quot (which is used to make chili soup and includes other spices, such as cumin, which does not pair so well with sugar), but rather simply dried pepper to the ground.

If you prefer to fry your depths instead of baking them, put the cinnamon sugar mixture in a paper bag in the morning. Skip the butter. Cut the tortilla into wedges and fry for 1 to 2 minutes, turning once, in a deep cake or in a few cups of vegetable oil in a saucepan. Remove the fried chips from the oil and drain on the paper towels. While it is still hot, put a few chips at a time in the paper bag and shake to cover with cinnamon and sugar.

How to Serve Yourself Delicious Churro Cinnamon Chips

These are as delicious as it is, but if you want to get a little extra (and more caloric!), Try one of the following:

Offer one or more sweet chip tokens. Try the Mexican chocolate sauce or just plain sweetened condensed milk. Make a Mexican caramel sauce by beating together approximately equal parts of box or dulce de leche and liquid sweet cream until the mixture reaches a dipping consistency. Place the bath bowls in the center of a large tray or lazy sesame and arrange the chips around them.

Serve your churro chips & quotnacho style & quot - that is, with one or more sweet tops. Arrange chocolate sauce, dulce de leche, dulce de frutta, fruit candies (heated until heated so that they can be poured) and / or condensed milk sweetened over a plate of chips, top with whipped cream or candy, or finely chopped walnuts. Present your creation on a plate or in a large paper cone to be held by hand.

These basic, casual, cinnamon and sugar folds take on a certain elegance when used as part of a dessert & quot.

Artistically place one or two crispy chips in a bowl of ice cream taken or place them on a plate next to a small kind of chocolate mousse or sweet strawberry soup.

Make the chips larger (just like in a flour tortilla cut in half or a third) and use them as a & quotcookie & quot portion of a Napoleonic dessert, sandwiched between layers of cream and fruit.

Or make smaller chips (in strips or square shapes) and include them as an easier option on a tray of different types of holiday cookies.


Churros recipe with chocolate sauce

The origin of the preparation is unclear. One theory suggests that the idea was brought to Europe from China by the Portuguese. They sailed to the East and, while returning from the Ming Dynasty, brought with them new culinary techniques, including changing the dough for “youtiao,” also known as “yóuzháguǐ” in southern China, which resembles churro. . The new pastry was quickly introduced in Spain, where it was modified so that the dough was removed from a bag through a star-shaped dui.

Another theory is that churro was made by Spanish shepherds to replace freshly baked products. The churro pasta was easy to make and fry in a fire opened in the mountains by shepherds. According to food history, Michael Krondl says that “today's churro is not so different from a recipe for a stick of water and flour that you find in Apicius, a Roman cookbook dating back to the 1st century AD. There are also recipes from the ancient Greeks, but they are probably even older. In the Mediterranean, it has always existed. "

Ingredients

  • 65 g caster sugar
  • 1 tablespoon half caster sugar
  • 1 teaspoon half cinnamon powder
  • 250 ml of water
  • 1/2 teaspoon salt
  • 2 tablespoons oil + frying oil
  • 200 g flour

Method of preparation

Combine 65 of sugar and cinnamon in a bowl and prepare the paper towels separately on a plate. Take a medium saucepan and put it on medium heat, where you will mix the water with the rest of the sugar, salt and two tablespoons of oil. Bring the mixture to the boil and remove from the heat. Add the flour over the liquid and mix until a dough is formed. Pour oil into a deep saucepan and let it heat up.

Transfer the dough made earlier to a bowl and pour it directly into the hot oil in the normal form of churro or as your imagination tells you. Transfer the fried pieces to the paper towels, let them drain, then pass them through the sugar and cinnamon mixture. Repeat the process until you have finished all the toasting dough.

As for the chocolate sauce, beat the cream according to the instructions on the box, cut the chocolate into small pieces and put it in a bowl. Heat the cream on the fire, without heating it too much and pour it over the chocolate. Leave it like this for a minute, then mix with a spatula.


Churros - sweet Spanish

0

0 Shares

Churros are specific to Spanish and Latin American cuisine.

Easy to prepare, they are not missing from festive meals, but they are also consumed for breakfast, along with a cup of milk.

They are also found on market stalls or fairs, powdered with vanilla sugar, attracting with their sweet scent.

Ingredients for churros

  • oo flour - 125 grams
  • butter - 120 grams
  • two eggs
  • 250 ml of water
  • spoon of sugar
  • a pinch of salt

The dough is similar to the one made for cabbage or eclairs, and proceed as follows:

  • put salted water to boil in a saucepan, add sugar and mix to melt well
  • add the butter and mix until we make sure it is well melted
  • add flour and mix again vigorously until the thickened mixture comes off the bottom of the pan
  • then turn off the heat and let the dough cool
  • when it is almost cold add an egg, mix well, when it is incorporated add the second egg and work until the dough becomes shiny and of a soft consistency.

At this point, the dough can be put in a bag, oil is heated and chopsticks are formed which are left directly in the oil, to be fried.

It should fry for about 3 minutes, until golden. Then remove from the paper, absorb the excess oil and powder with vanilla sugar.

Churros can also be prepared in the oven, they can be served with chocolate sauce or even filled with cream, if the chopsticks are wider.


Churros recipe with chocolate sauce

The origin of the preparation is unclear. One theory suggests that the idea was brought to Europe from China by the Portuguese. They sailed to the East and, while returning from the Ming Dynasty, brought with them new culinary techniques, including changing the dough for “youtiao,” also known as “yóuzháguǐ” in southern China, which resembles churro. . The new pastry was quickly introduced in Spain, where it was modified so that the dough was removed from a bag through a star-shaped dui.

Another theory is that churro was made by Spanish shepherds to replace freshly baked products. The churro pasta was easy to make and fry in a fire opened in the mountains by shepherds. According to food history, Michael Krondl says that “today's churro is not so different from a recipe for a stick of water and flour that you find in Apicius, a Roman cookbook dating back to the 1st century AD. There are also recipes from the ancient Greeks, but they are probably even older. It has always existed in the Mediterranean. "

Ingredients

  • 65 g caster sugar
  • 1 tablespoon half caster sugar
  • 1 teaspoon half cinnamon powder
  • 250 ml of water
  • 1/2 teaspoon salt
  • 2 tablespoons oil + frying oil
  • 200 g flour

Method of preparation

Combine 65 of sugar and cinnamon in a bowl and prepare the paper towels separately on a plate. Take a medium saucepan and put it on medium heat, where you will mix the water with the rest of the sugar, salt and two tablespoons of oil. Bring the mixture to the boil and remove from the heat. Add the flour over the liquid and mix until a dough is formed. Pour oil into a deep saucepan and let it heat up.

Transfer the dough made earlier to a posh and pour it directly into the hot oil in the normal form of churro or as your imagination tells you. Transfer the fried pieces to the paper towels, let them drain, then pass them through the sugar mixture with cinnamon. Repeat the process until you have finished all the toasting dough.

As for the chocolate sauce, beat the cream according to the instructions on the box, cut the chocolate into small pieces and put it in a bowl. Heat the cream on the fire, without heating it too much and pour it over the chocolate. Leave it like this for a minute, then mix with a spatula.


The ingredients for this churros recipe are for 3 people, each having 3-4 pieces of delicious Spanish donuts. If you want to make more, I suggest you follow the same quantities in this recipe, but made in turn, so that they are always hot when served, because churros are the tastiest hot.

In a saucepan put a cup of water with a tablespoon of oil, salt and a tablespoon of sugar and mix well. Bring to the boil. While the water is boiling, with the same measure used for water, measure the amount of flour - the amounts of water and flour are 1: 1. Add the baking powder to the flour, and mix them together in a bowl.

Once the water boils, take the pan off the heat, and put enough oil in a pan to cover its bottom and churros to float when you fry them (as for donuts).

Slowly pour a little hot water into the flour mixture, stirring constantly with a fork, until the dough is fine, without lumps. As a consistency the dough should not be hard, but rather like a fine, sticky paste.

Put the dough thus obtained in the machine for spirit biscuits or in a posh, and form long sticks directly in the pan with hot oil. Fry them until golden, then let them drain.

Churros are served hot and powdered with sugar, after they have been fried you can cut them into different lengths, or leave them as long as possible, the children will have fun eating them.


Churros recipe with chocolate sauce

The origin of the preparation is unclear. One theory suggests that the idea was brought to Europe from China by the Portuguese. They sailed to the East and, while returning from the Ming Dynasty, brought with them new culinary techniques, including changing the dough for “youtiao,” also known as “yóuzháguǐ” in southern China, which resembles churro. . The new pastry was quickly introduced in Spain, where it was modified so that the dough was removed from a bag through a star-shaped dui.

Another theory is that churro was made by Spanish shepherds to replace freshly baked products. The churro pasta was easy to make and fry in a fire opened in the mountains by shepherds. According to food history, Michael Krondl says that “today's churro is not so different from a recipe for a stick of water and flour that you find in Apicius, a Roman cookbook dating back to the 1st century AD. There are also recipes from the ancient Greeks, but they are probably even older. It has always existed in the Mediterranean. "

Ingredients

  • 65 g caster sugar
  • 1 tablespoon half caster sugar
  • 1 teaspoon half cinnamon powder
  • 250 ml of water
  • 1/2 teaspoon salt
  • 2 tablespoons oil + frying oil
  • 200 g flour

Method of preparation

Combine 65 of sugar and cinnamon in a bowl and prepare the paper towels separately on a plate. Take a medium saucepan and put it on medium heat, where you will mix the water with the rest of the sugar, salt and two tablespoons of oil. Bring the mixture to the boil and remove from the heat. Add the flour over the liquid and mix until a dough is formed. Pour oil into a deep saucepan and let it heat up.

Transfer the dough made earlier to a posh and pour it directly into the hot oil in the normal form of churro or as your imagination tells you. Transfer the fried pieces to the paper towels, let them drain, then pass them through the sugar and cinnamon mixture. Repeat the process until you have finished all the toasting dough.

As for the chocolate sauce, beat the cream according to the instructions on the box, cut the chocolate into small pieces and put it in a bowl. Heat the cream on the fire, without heating it too much and pour it over the chocolate. Leave it like this for a minute, then mix with a spatula.


Churros and chocolate sauce with espresso

In a medium saucepan, whisk the water, butter and two tablespoons of sugar and bring to a boil. Once it starts to boil, add the flour and mix vigorously until a creamy, homogeneous paste is made. Take the pot off the heat and leave to cool.

Beat the eggs separately then add to the first composition after it has cooled. Mix well until the paste thickens.

Separately mix the powdered sugar with the cinnamon and spread in a pan.

Heat a frying pan with oil for frying and fill a posh with churros paste. Use the starry head. When the oil is hot, start to form 'sausages' from the pasta in the pan, with the posh. Leave to fry for a few minutes, then turn to the other side. They must be golden. When they are ready, take them out on kitchen paper.

While they are still warm, give the churros through the cinnamon sugar.

For the chocolate sauce with espresso:

Mix all the ingredients except the espresso in a pot and leave them until the chocolate melts completely. Once it reaches a creamy consistency, add the freshly made espresso coffee. Mix well and you can serve.


Chocolate sauce

In a small saucepan over medium heat, combine water, 2 tablespoons sugar, salt and butter. Bring to a boil and reduce heat to low. Mix the flour until the mixture forms a ball, about 1 minute.

Add the eggs, one at a time, beating until incorporated after each addition. Put the composition in a pastry bag or pouch.

Heat the frying oil in a small skillet to 356F (180 ° C). Put 4-5 cm pieces of dough in the hot oil using a pastry bag or poche and cut with scissors. Fry until golden and drain on paper towels.

Combine 2 teaspoons of sugar and 1 teaspoon of cinnamon. Roll the churros into the mixture.

Stir in the Bain-Marie chocolate. When it melts, add the liquid cream and then the raspberries, blueberries and coconut flakes. Pour over the churros and serve.


Churros, everyone's favorite dessert!

Who doesn't know the favorite dessert of the Spaniards? Churroshas become known throughout the world, and on the internet we find a multitude of different recipes, more than we could prepare in a lifetime. The most difficult would probably be to find the original recipe, because there are different practices in each region. Many chefs use egg yolk, vanilla, vanilla sugar and other additional ingredients, although originally the dough contained only water, flour, salt and a little olive oil. From the mixture obtained from these ingredients a dough is prepared, from which the chopsticks are shaped. churros, using the desired shape. If we don't have shapes, we can improvise: we use a bag with a cut corner or the syringe with which we decorate the cakes.

This recipe is not difficult if we prepare only a small portion, but if we have to prepare it in the restaurant kitchen, the process is very slow and painstaking. But we have good news! Aviko offers two models churros in the frozen version: straight churros with equal pieces of 11g and churros in the form of a loop of 18g each, both variants in 1kg packages. Preparing Aviko churros is much simpler: fry in oil at 175 ° C for 2.5-3 minutes. So it is clear that we do not need a special kitchen. In fact, Aviko churros can be prepared in a cafe, we only need a fryer and a freezer. Another advantage of these products is that in the package we find pieces with equal weights, so we do not have to think about how we will divide the cakes into portions, and this also helps us to calculate an advantageous price.

Aviko churros cookies are truly Spanish, being prepared in a factory in the Iberian Peninsula, from where they are transported to the market of other countries. The shelf life is extremely generous, 18 months - so you don't have to worry about those of you who run smaller restaurants frequented by fewer customers.

Although, at the beginning, churros sprinkle with cinnamon-flavored sugar or serve with a hot chocolate sauce, there are a number of ideas that can help. In terms of hot chocolate, we can become more creative: for example, if we prepare the sauce from spicy chocolate, Belgian chocolate or white chocolate. We can serve Aviko churros with ice cream, but also with berry jam. In terms of how to serve, obviously, it is best to use seasonal fruits, and in winter to serve the cookies with something warm - chocolate cream or caramel - and in summer with ice cream or fresh fruit.

Because the dough has a fairly neutral taste, which becomes sweet only due to the sugar seasoned with cinnamon, we can also serve Aviko churros as a side dish to meat. They are a really special idea with a game stew, but also a very nice combination with fried meat specialties that also have a little juice.


Video: Churros u0026 Hot Chocolate Recipe No Oven


Comments:

  1. Feran

    Of course. This was and with me. We will discuss this question.

  2. Kebei

    No, on the contrary.

  3. Almer

    the message Excellent, I congratulate)))))

  4. Adkins

    An aspiring radio operator got the SOS signal wrong ... If you find four balls and two dicks in your house - don't flatter yourself, you just get fucked in the ass. ... Programmers don't die ... they lose their memory ... Acceleration: what our fathers can do, we don't give a damn. the forest was smoked ...

  5. Kaleb

    Well, tin of course ...

  6. Deveral

    You are saying.

  7. Emrys

    You are not right. I can defend my position. Email me at PM, we will talk.



Write a message