Wednesday, January 21, 2015

Homemade Churros with Chocolate dipped Sauce


My love affair with churros only began recently when my colleagues brought it at our research centre at UTM. I ate few churros that day and I fall in love with that foot-long magical wands of dough. As I love cooking so much, I've asked for the recipe from her.

Since I spend a lot more time at home these days, I decided to play around in the kitchen a bit and made churros for Aulia' ..And of course the crispy batons need to be dipped with warm chocolate dipping sauce. While I am still far from developing a passion for cooking, I do enjoy whipping up simple snacks and I can tell you chorros are new favorite of mine. 


INGREDIENTS:

1 cup whole milk
1 cup water
2 tablespoons of unsalted butter
1 cup of all-purpose flour
Dash of salt
2 eggs
Oil for deep frying
1 cup of Beryl's chocolate coins for dipping sauce

HOW TO DO:

1. Bring the milk, water, butter and salt to the boil in a saucepan.

2. When the mixture is boiling rapidly, add the flour all at once, reduce the heat to medium and without a second's hesitation, start stirring the mixture like mad with a wooden spoon. the dough will come together very quickly and a slight crust will form on the bottom of the pan., but you have to keep stirring-vigorously-another 2 to 3 minutes to dry the dough. At the end of this time, the dough will be very smooth.

3. Turn the dough into a bowl. One by one, add eggs to the dough. Beat until each egg is thoroughly incorporated. As soon as you add the first egg, your dough will separate. When all the eggs are incorporated, the dough will be thick and shiny and, when you lift some of it up will fall back into the bowl in a ribbon. Spoon the dough into a piping bag with a star tip.


4. Heat about an inch of oil in a deep cast iron skillet over a medium high heat. Carefully pipe the dough into the oil. Snip with kitchen scissors when churros is your desired length. Fry, turning once, until golden brown, about 2 minutes per side.

5. Drain on paper towels.

6. Fry 1 cup of coin Beryl's chocolate with a 1/2 cup of cooking oil for 10 minutes and serve in a glass. Enjoy hot!

Now it's perfect for tea time!


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