Churros with chocolate
MATERIAL
– Water: 300ml
– Non-sugar fresh milk: 100ml
– Wheat flour: 210g
– Butter: 120g
– Sugar: 30g
– Chocolate: 100g
– Salt: 6g
– Eggs: 3 eggs
– Cinnamon powder
RECIPE
– Boil 300ml of filtered water, add 120g of butter, 30g of sugar, 6g of salt, stir the mixture well. When the butter is completely dissolved, add 210g of flour to the island until the dough is no longer sticky.
– Turn off the heat, cool the dough to add 3 eggs, stir well. Put the mixture in the baking mold. Crush the cake evenly, keep it in freezer for at least 5 hours.
– Place the cake in an oil-free fryer, leaving the temperature at 200 degrees Celsius, for 10 minutes.
– While waiting for the cake, put 100ml of non-sugar fresh milk in a boiling pot, pour the milk into 100g of chocolate, beat until the chocolate is dissolved.
– Put the cinnamon powder and sugar on a plate, mix the mixture well. Remove the cake from the oil-free fryer, rolling through a mixture of cinnamon powder and sugar.
– Put the finished product on a plate, dip the cake with chocolate.
Tips/notes:
– Beat the dough quickly, the dough cools down to add the eggs.
– Turn on the fryer 5 minutes in advance. Let the temperature stabilize.
– Fry at high temperatures. At least 200 degrees Celsius, 5 minutes. (Depending on the size of the cake)
