Who knew churros were so easy to make?
These fried dough pastries are traditionally rolled in cinnamon and sugar after being pushed through a tube with a star-shaped tip. Now, I'm all for tradition, but using a whole wheat flour (thicker and heavier than white flour) and the tools I had available didn't allow for that fantastic star-shaped design. I did try to squeeze them out of a disposable pastry bag through a 1M star tip, but either the dough was too firm, or my bags were too weak, because the plastic bag kept bursting open. I lacked the large coupler needed to use the 1M tip in my reusable decorator's bag, so I ended up ditching the tip, putting the dough into my reusable bag and using a standard coupler only, without a tip. If you don't have a decorator's bag, you can use a heavy-duty plastic bag (like a freezer bag), with the corner cut off.
In any event, these turned out delicious, even with their smooth edges. Here's how I did it:
Whole Wheat Churros
Ingredients:
1 c. water
2 T. cane juice crystals or raw sugar
1/2 t. salt
1 T. canola oil
1 c. whole wheat flour
canola oil for frying
1/3 c. cane juice crystals or raw sugar
1 t. cinnamon
You'll also need:
candy thermometer to check oil temperature
Directions:
In a saucepan, stir together water, two tablespoons of sugar, salt, and tablespoon of oil. Bring to a gentle boil, and remove from heat.
Stir in flour to make a dough.
In a deep wok, frying pan or deep-fryer, heat frying oil to 350 degrees F.
Load dough into a decorator's bag (or heavy duty plastic bag with the corner cut off) and squeeze out finger-sized strips of dough into oil.
Fry the strips for 60 to 90 seconds, or until the outsides are a deep, golden brown. Use tongs or a slotted spoon to remove from oil, and drain on paper towels.
Stir together remaining sugar and cinnamon, then roll drained pastries in sugar mixture.
Serve warm, and enjoy.
These fried dough pastries are traditionally rolled in cinnamon and sugar after being pushed through a tube with a star-shaped tip. Now, I'm all for tradition, but using a whole wheat flour (thicker and heavier than white flour) and the tools I had available didn't allow for that fantastic star-shaped design. I did try to squeeze them out of a disposable pastry bag through a 1M star tip, but either the dough was too firm, or my bags were too weak, because the plastic bag kept bursting open. I lacked the large coupler needed to use the 1M tip in my reusable decorator's bag, so I ended up ditching the tip, putting the dough into my reusable bag and using a standard coupler only, without a tip. If you don't have a decorator's bag, you can use a heavy-duty plastic bag (like a freezer bag), with the corner cut off.
In any event, these turned out delicious, even with their smooth edges. Here's how I did it:
Whole Wheat Churros
Ingredients:
1 c. water
2 T. cane juice crystals or raw sugar
1/2 t. salt
1 T. canola oil
1 c. whole wheat flour
canola oil for frying
1/3 c. cane juice crystals or raw sugar
1 t. cinnamon
You'll also need:
candy thermometer to check oil temperature
Directions:
In a saucepan, stir together water, two tablespoons of sugar, salt, and tablespoon of oil. Bring to a gentle boil, and remove from heat.
Stir in flour to make a dough.
In a deep wok, frying pan or deep-fryer, heat frying oil to 350 degrees F.
Load dough into a decorator's bag (or heavy duty plastic bag with the corner cut off) and squeeze out finger-sized strips of dough into oil.
Fry the strips for 60 to 90 seconds, or until the outsides are a deep, golden brown. Use tongs or a slotted spoon to remove from oil, and drain on paper towels.
Stir together remaining sugar and cinnamon, then roll drained pastries in sugar mixture.
Serve warm, and enjoy.
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