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By: Zana Hassan

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Monday, 29-Jan-2007 15:30 Email | Share | Bookmark
churros

 
 
 
Semalam petang ku wat churros. nak macam cakui je tapi cara buat je lebih kepada krim puff. ku rasa dia umpama krim puff yang digoreng instead of dibakar hehehe. resipi ni dapat masa gi kelas memasak tempohari. mula2 ku fikir itu lah the first time ku makan churros nih. tapi bila ku buat kat rumah semalam, syairah dok sibuk tanya...nama kuih nih...then she kept saying that dia penah dengar and rasa familiar to the taste. lelama dia fikir...dia teringat...that our first time makan churros adalah masa kat dlm disneyland tokyo hehehe laku juga. cuma irfan je kurang berminat. as usual yang rajin makan benda yang ku masak nih ...tentulah syairah. ku lak tak leh nak makan byk coz a bit oily lagipun kepala tengah tak betui (migrain) due to cuaca and also bdn tengah tak betui hehehe. cuaca sekarang dah makin terik kan kat mesia nih. lemah je nak keluar umah...nak gi amik anak balik sekolah. back to cite churros nih...semalam ku terai paip a few shapes and sizes. so syairah suka star shape yang kecil dan panjang coz crunchy. kalau yang besar dia tak crunch tapi dlm dia lopong lbh krg cam krim puff (choux). semalam tak buat choco dip coz malas so just coat dgn sugar + cinnamon powder je. tapi hasil tangan ku tak lawa cam gambar kat bawah ni hehehe

ini ada sikit cite pasal churros nih...

Churros originated In Spain many years ago. As its popularity grew, churros quickly spread to Mexico and Argentina. Churros are fried strips of dough typically served hot and sprinkled with powdered sugar, cinnamon and sugar or dipped in chocolate. While the churro is actually an import from Spain the dessert became very popular in Mexico. It is customary to serve churros with Mexican Hot Chocolate or Cafe de Olla.



Quote:
churros
250 gm water
100 gm butter
4 gm salt
150 gm tepung gandum
4 gm baking powder
150 gm egg (3 biji)

for coating : castor sugar and cinnamon powder gaul sekali.

masak butter dan air hingga mendidih. kemudian masukkan tepung yang dah dicampur garam dan baking powder then di gaul cepat sampai sebati. transfer to mixer, beat until lightly cold and then add in egg until well combine. place into piping bag with desired nozzle (selalu guna star nozzle), pipe out into hot cooking oil. goreng hingga kuning keemasan, kemdian gaul dgn gula + cinnamon powder or dip into chocolate dip.

Chocolate for Churro Dunking

4oz dark chocolate, chopped
2 cups milk
1 tbsp cornstarch (also known as cornflour and is the powder that causes the thickening)
4 tbsp sugar

Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Served warm
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