Is culture baked into our veins or do we control our own life? Let’s make some Churros to see what lies behind!
As I recently have some time, I had been searching on the internet yesterday. Trying to find fresh, interesting thoughts, inspiring recipes that We have never tested before, to impress my loved ones with. Hunting for a long time unfortunately couldn’t come across lots of interesting stuff. Just before I wanted to give up on it, I ran across this scrumptious and simple dessert simply by chance over Suncakemom. It seemed so yummy on its image, it required fast action.
It was simple enough to imagine the way it’s created, how it tastes and just how much my husband will probably love it. Mind you, it is very easy to keep happy him in terms of puddings. Anyways, I got into the page and simply used the step-by-step instuctions which were combined with nice pics of the method. It just makes life faster and easier. I can imagine that it’s a bit of a effort to take photographs down the middle of cooking in the kitchen as you may typically have gross hands so I sincerely appreciate the time and effort she placed in to build this blogpost .
That being said I’m inspired presenting my very own formulas in the same way. Thanks for the idea.
I was fine tuning the main formula create it for the taste of my family. Need to say it was an incredible outcome. They enjoyed the flavour, the structure and enjoyed having a delicacy like this during a busy workweek. They quite simply wanted even more, more and more. Hence next time I am not going to make the same mistake. I’m likely to double the amount .
You can find the original Churros Recipe and more at SunCakeMom
Mix flour, lukewarm water (no more than 85°F / 30°C) salt and yeast in a bowl.
Cover the bowl, put it to a 68°F – 81°F /20°C – 27°C place to rise for 45 – 90 minutes.
Fill the dough into a piping bag or porras making equipment.
Spread a thin layer of oil onto a tray then squeeze the porras out. Experienced porras makers can squeeze them directly into the oil.
Heat oil to 360°F / 180°C or as hot as possible and with oily hand transfer the porras into the oil.
Fry them until golden brown for about 3 minutes.