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This is a super easy recipe for making delicious mini churros. They are delightfully crispy on the outside, soft and fluffy on the inside, and perfect for snacking when coated in cinnamon sugar or drizzled with chocolate sauce.
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Boil milk, then turn off the heat and vigorously mix in flour to form a dough. → Allow the dough to cool slightly, then mix in eggs one at a time until smooth. → Transfer dough to a piping bag and pipe small pieces into hot oil. → Fry until golden brown, then drain on paper towels. → While still hot, toss in cinnamon sugar and serve immediately.
Boil milk, then turn off the heat and vigorously mix in flour to form a dough. → Allow the dough to cool slightly, then mix in eggs one at a time until smooth. → Transfer dough to a piping bag and pipe small pieces into hot oil. → Fry until golden brown, then drain on paper towels. → While still hot, toss in cinnamon sugar and serve immediately.
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Using milk instead of water gives the churros a richer flavor and a texture that is crispy outside but soft inside.
A stand mixer is helpful but not necessary; you can mix the dough by hand with a sturdy wooden spoon, but it will be a workout.
When frying, ensure no water gets into the hot oil, as it can cause dangerous splattering. Make sure your scissors and piping bag are completely dry.
The ideal oil temperature is around 160°C (320°F). If you don't have a thermometer, the oil should be gently bubbling around the churros, not violently frying.
Churros are best eaten fresh and hot right after they are made.
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