Wednesday, April 14, 2021

CG-video: Churros recipe (Oriol)

https://www.youtube.com/watch?v=0kQ_V8n-6Ls

For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.

Heat about 1 1/2 inches vegetable oil in a large pot or deep saute pan over medium-high heat to 360 degrees. Prepare the dough while oil is heating.

Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.

churros

Add flour, reduce heat to medium-low and cook and stir constantly with a rubber spatula until mixture comes together and is smooth (a few lumps in it are fine).

churros making batter in saucepan

Transfer mixture to a large mixing bowl, let cool 5 minutes.

churros adding egg and vanilla to batter

Add vanilla and egg to flour mixture then blend immediately with an electric mixer.

churros batter in mixing bowl

Blend until mixture comes together and is smooth (it will separate at first but keep mixing it will come together).

churro batter in mixing bowl mixing with electric hand mixer

Transfer to a 16-inch piping bag fitted with a rounded star tip (no bigger than 1/2-inch). I recommend using the Ateco 845 or Ateco 846 (in the kit).

Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.

churro batter in piping bag fitted with star tip

Let fry about 2 minutes per side until golden brown.

churros frying in oil

Transfer to paper towels to dry briefly, about 15 seconds (don't wait too long or they'll be dry and the sugar won't stick as well).

churros drying on paper towels

Then transfer to cinnamon sugar mixture and roll to coat.

Repeat process with remaining dough (frying no more than 5 at once, separate with metal tongs if they stick a little).

Let cool for a few minutes then serve warm.

churros rolling in cinnamon sugar mixture in dish

EN ESPAÑOL:

Para el recubrimiento, mezcle 1/2 taza de azúcar y canela en un plato poco profundo, reserve.    Caliente aproximadamente 1 1/2 pulgadas de aceite vegetal en una olla grande o sartén profunda a fuego medio-alto a 360 grados. Prepara la masa mientras el aceite se calienta.    Agregue agua, mantequilla, azúcar y sal a una cacerola grande, deje hervir a fuego medio-alto.    churros  Agregue la harina, reduzca el fuego a medio-bajo y cocine y revuelva constantemente con una espátula de goma hasta que la mezcla se una y esté suave (algunos grumos están bien).    churros haciendo rebozado en una cacerola  Transfiera la mezcla a un tazón grande para mezclar, deje enfriar 5 minutos.    churros agregando huevo y vainilla al rebozado  Agregue la vainilla y el huevo a la mezcla de harina y luego mezcle inmediatamente con una batidora eléctrica.    rebozado de churros en un tazón  Licue hasta que la mezcla se una y esté suave (se separará al principio, pero siga mezclando y se unirá).    Masa de churro en un tazón mezclando con una batidora de mano eléctrica  Transfiera a una manga pastelera de 16 pulgadas equipada con una punta de estrella redondeada (no más grande de 1/2 pulgada). Recomiendo usar el Ateco 845 o Ateco 846 (en el kit).    Con cuidado, coloque la mezcla en aceite precalentado, en longitudes de aproximadamente 6 pulgadas, corte el extremo con unas tijeras limpias.    masa de churro en manga pastelera con punta de estrella  Dejamos freír unos 2 minutos por lado hasta que se doren.    churros fritos en aceite  Transfiera a toallas de papel para que se sequen brevemente, unos 15 segundos (no espere demasiado o se secarán y el azúcar no se pegará también).    churros secándose en toallas de papel  Luego transfiera a la mezcla de azúcar y canela y enrolle para cubrir.    Repetir el proceso con la masa restante (freír no más de 5 a la vez, separar con pinzas de metal si se pegan un poco).    Deje enfriar unos minutos y luego sirva caliente.    churros rodando en mezcla de azúcar y canela en un plato



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