Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I need a fool proof recipe for churros that tastes authentic like at street carn-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I need a fool proof recipe for churros that tastes authentic like at street carn),it will help you,my kids.
Answer:
It's fool proof, but it will require some hard work on your end. Anything worth while will though.
Here you go...
Recipe courtesy Chocolateria San Gines, Madrid Spain
Http://www.foodnetwork.com
Churros:
1 cup water
1/2 cup butter or margarine
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs, beaten
Vegetable oil, for frying
1/4 cup sugar
1/4 teaspoon ground cinnamon, optional
Chocolate for dunking:
1 tablespoon cornstarch
2 cups milk
4 ounces dark chocolate, chopped
1/4 cup sugar
To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.
To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn't start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.
Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.
Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)
Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.
Kgirl
http://www.mayhemnetworks.net
Crispy Churros Using Bisquick:
30 min 15 min prep
6 servings
3 cups vegetable oil, for frying
2 cups Bisquick
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/3 cup milk
1 teaspoon vanilla
1 large egg, lightly beaten
1/4 cup sugar
1/2 teaspoon cinnamon
1. In a 4 quart heavy saucepan, heat the oil until a thermometer reaches 360 degrees.
2. In a bowl, combine the dry ingredients (except the 1/4 cup sugar and 1/2 teaspoons cinnamon - mix that in a small bowl and set aside).
3. Stir in the milk, vanilla, and egg. Drop a tablespoonful of batter into the hot oil, frying just until golden.
4. Drain on paper towels and sprinkle the hot churros with the cinnamon/sugar mixture.
5. Serve as-is or drizzled with chocolate, caramel, or with ice cream.
I like to use the pancake mix to work on it. Go to Betty Crocker's website to check it out.
Vegetable oil
1cup water
1/2cup butter or margarine
1cup Gold Medal? all-purpose flour
1/4teaspoon salt
3eggs
Powdered sugar or cinnamon-granulated sugar mixture
1.Heat oil (1 1/2 inches) to 375°F in 4-quart Dutch oven or deep saucepan. Heat water and butter to rolling boil in 3-quart saucepan. Remove from heat; quickly stir in flour and salt. Stir vigorously over low heat until mixture forms a ball. Remove from heat; beat in eggs, 1 at a time, until smooth and glossy.
2.Spoon mixture into pastry bag fitted with star tip #6. Squeeze 5-inch strips of dough into hot oil. Cook, turning freqently, until deep golden brown; drain. Sprinkle generously with powdered sugar. Serve warm.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.I need a fool proof recipe for churros that tastes authentic like at street carn-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I need a fool proof recipe for churros that tastes authentic like at street carn),it will help you,my kids.
Answer:
It's fool proof, but it will require some hard work on your end. Anything worth while will though.
Here you go...
Recipe courtesy Chocolateria San Gines, Madrid Spain
Http://www.foodnetwork.com
Churros:
1 cup water
1/2 cup butter or margarine
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs, beaten
Vegetable oil, for frying
1/4 cup sugar
1/4 teaspoon ground cinnamon, optional
Chocolate for dunking:
1 tablespoon cornstarch
2 cups milk
4 ounces dark chocolate, chopped
1/4 cup sugar
To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.
To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn't start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.
Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.
Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)
Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.
Kgirl
http://www.mayhemnetworks.net
Crispy Churros Using Bisquick:
30 min 15 min prep
6 servings
3 cups vegetable oil, for frying
2 cups Bisquick
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/3 cup milk
1 teaspoon vanilla
1 large egg, lightly beaten
1/4 cup sugar
1/2 teaspoon cinnamon
1. In a 4 quart heavy saucepan, heat the oil until a thermometer reaches 360 degrees.
2. In a bowl, combine the dry ingredients (except the 1/4 cup sugar and 1/2 teaspoons cinnamon - mix that in a small bowl and set aside).
3. Stir in the milk, vanilla, and egg. Drop a tablespoonful of batter into the hot oil, frying just until golden.
4. Drain on paper towels and sprinkle the hot churros with the cinnamon/sugar mixture.
5. Serve as-is or drizzled with chocolate, caramel, or with ice cream.
I like to use the pancake mix to work on it. Go to Betty Crocker's website to check it out.
Vegetable oil
1cup water
1/2cup butter or margarine
1cup Gold Medal? all-purpose flour
1/4teaspoon salt
3eggs
Powdered sugar or cinnamon-granulated sugar mixture
1.Heat oil (1 1/2 inches) to 375°F in 4-quart Dutch oven or deep saucepan. Heat water and butter to rolling boil in 3-quart saucepan. Remove from heat; quickly stir in flour and salt. Stir vigorously over low heat until mixture forms a ball. Remove from heat; beat in eggs, 1 at a time, until smooth and glossy.
2.Spoon mixture into pastry bag fitted with star tip #6. Squeeze 5-inch strips of dough into hot oil. Cook, turning freqently, until deep golden brown; drain. Sprinkle generously with powdered sugar. Serve warm.
correctness,It's Non-profit and only for informational purposes.
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