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By: Dapur Ciklin
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| Saturday, 18-Nov-2006 15:08 |
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Churros the Spanish dessert
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have you ever eaten a churros? its yummy. my first churros was in Carlifornia...in Disneyland actually  i love the taste of it crispy at the outter side and soft in the inside.
for those of you who didn't know about churros, its actually a fried dough pastry. which originated in Spain, and is popular in Latin America, France, the USA, and panish-speaking Caribbean islands. It is sometimes referred to as a Spanish doughnut or Mexican doughnut. Porras are similar but with a round thicker cross section, so named due to the fact that they usually resemble the form of a club.
These short, fluted sticks of fried dough can be found throughout Spain, often they are eaten for breakfast with a cup of thick hot chocolate. Mexican-style churros are usually longer and sometimes filled with custard. Churros is served as breakfast in Spain.
i love churros but i never mad it myself til resently, thank to my dearest long lost friend Sarrah, i can make my very own churros. Tapikan, this snack is fattening pasal its deep fried
Churros:
Ingredients: (Makes one platefull)
Vegetable or Olive Oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)
Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees F.
To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros, like the pros. That churro taste will take you right back to your favorite summer days walking the paseos of Spain.
[b]
Sebenarnya, churros kat Spain di buat tanpa cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.
Chocolate for Dip
4oz cooking chocolate, chopped
2 cups UHT milk
1 tbsp cornstarch for thickening purpose
4 tbsp sugar
Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dipping churros. Serve warm
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