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These homemade churros are the ultimate sweet treat! They feature a crispy, golden-brown exterior rolled in cinnamon sugar, with a light, melt-in-your-mouth interior. Served with a super easy and rich chocolate dipping sauce, they are an irresistible dessert made from simple pantry ingredients.
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Make a choux pastry dough by boiling water, butter, sugar, and salt, then mixing in flour and eggs. → Transfer the dough to a piping bag with a star tip. → Pipe 3-4 inch lengths of dough into oil heated to 360°F and fry until golden brown. → Drain the churros briefly, then immediately toss them in a cinnamon-sugar mixture. → Serve warm with a simple chocolate dipping sauce made from melted chocolate chips and cream.
Make a choux pastry dough by boiling water, butter, sugar, and salt, then mixing in flour and eggs. → Transfer the dough to a piping bag with a star tip. → Pipe 3-4 inch lengths of dough into oil heated to 360°F and fry until golden brown. → Drain the churros briefly, then immediately toss them in a cinnamon-sugar mixture. → Serve warm with a simple chocolate dipping sauce made from melted chocolate chips and cream.
These homemade churros are the ultimate sweet treat! They feature a crispy, golden-brown exterior rolled in cinnamon sugar, with a light, melt-in-your-mouth interior. Served with a super easy and rich chocolate dipping sauce, they are an irresistible dessert made from simple pantry ingredients.
First, prepare your frying station. Pour about 2 inches of a neutral oil into a heavy-bottomed pot and attach a candy thermometer to the side. Set this aside for now.
In a small bowl, measure out 1 cup (120g) of all-purpose flour and set it aside.
In a medium saucepan, combine the unsalted butter, granulated sugar, water, and salt.
Place the saucepan over medium heat and bring the mixture to a rolling boil, ensuring the butter is fully melted.
Once boiling, immediately remove the pan from the heat and dump in all the flour at once. Stir vigorously with a wooden spoon until the mixture comes together into a rough ball of dough.
Using a candy thermometer is highly recommended to maintain the oil at the perfect temperature of 360°F for crispy, not greasy, churros.
The consistency of the choux pastry is crucial. The final batter should be glossy and fall from the beater in a thick V-shape. Adjust with a small amount of extra beaten egg if necessary.
Do not overcrowd the pot while frying, as this will lower the oil temperature and can result in soggy churros. Fry in batches.
Coat the churros in the cinnamon sugar while they are still hot from the fryer. The residual heat and oil will help the sugar mixture stick perfectly.
The chocolate dipping sauce can be adjusted. Add a little more cream if you prefer a thinner sauce.
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