My churros have a rather funny shape as I can’t locate the correct star shape nozzle in my cabinet. What is needed is just simple nozzle as in the picture but since I can’t locate the correct nozzle, I have used a Wilton tip 1D intended for making big swirl roses to pipe my churros.
As a result of which, my churros are rather thin and crooked. Therefore, if you want to try the recipe, do use the correct tip as in the picture or as least as close to the picture as possible.
Churros is a Spanish pastry deep fried snack and as per Wikipedia:
A churro, sometimes referred to as a Spanish doughnut, is a fried-dough pastry—predominantly choux—based snack. Churros are popular in Spain, France, the Philippines, Portugal, Latin America (including Brazil and Spanish-speaking Caribbean islands) and the United States. There are two types of churros in Spain, one which is thin (and sometimes knotted) and the other which is long and thick (porra). They are both normally eaten for breakfast dipped in hot chocolate or café con leche. Churros are typically fried until they become crunchy, and may be sprinkled with sugar. The surface of a churro is ridged due to having been piped from a churrera, a syringe with a star-shaped nozzle. Churros are generally prisms in shape, and may be straight, curled or spirally twisted.
I did not search for the recipe, I get the recipe from one the members in my Facebook Group, Food blogger and Foodies United. Ms. Sue Wong had kindly share her recipe and posted in the Group’s File : CHURROS with a picture. While communicating with her, she told me that it is a rather easy to do a snack which is actually choux pastry. Looking at her pictures, I have decided to take a plunge and prepared this Spanish this afternoon.
It is a relatively easy job actually. If you have prepared choux pastry, this is even easier. While for choux or puff pastry, it is baked but this is deep fried until crunchy. Surprising, my family members and my neighbour likes this very much and I have told them this is “Spanish Youtiao”. My neighbour starts to enquire how this is done and have shown keen interest to try preparing it. Ha-ha
WHAT IS REQUIRED
Recipe adapted from: Sue Wong’s Churros
1 cup of water
1 cup of plain flour
50 grams of unsalted butter
1 tablespoon of castor sugar
1/2 teaspoon of salt
1 teaspoon of vanilla extract/ essence
cooking oil for deep frying
For sprinkling on churros (not in picture)
1 tablespoon of cinnamon powder
3 tablespoons of castor sugar
A piping bag with a large star tip.
STEPS OF PREPARATION
Heat up a wok of oil of about 8 cm deep.
In a sauce pan, place water and butter. Bring to boil. Take away the sauce pan and add in flour. Stir until well mix. Put it back to the stove and continue stirring until the dough leaves the side of the pan and forms a ball.
Transfer to the whisking bowl of a stand mixer. Beat the dough for about 30 seconds. Add in one egg at a time and continue to whisk until the egg are well mixed. Repeat the same for the other 3 eggs. Do not add the eggs too quickly, otherwise, your dough will be very runny. If it is too runny, beat for several minutes or until thickened again. The end result of the dough should be glossy but not runny.Transfer the dough to a large piping bag fitted with a star nozzle.
Pipe the batter into the hot oil of your desired length. Deep fried until golden brownish in colour. Sprinkle with cinnamon sugar mixture while it is hot.
Best served hot as a snack or breakfast item. Besides sprinkle with cinnamon and sugar, another suggested way of serving is to drizzled with caramelized condensed milk (dulce de leche) or just condensed milk or chocolate sauce.
Pardon me for these funny shape churros or Spanish you tiao. Do give it a try and I honestly believed that it will suit most Asian’s taste.
Hope you like the post today. Cheers and have a nice day.
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