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Monday, 19 August 2013

Mexican Churros

Eggs 2
Flour 4 ounce
Water 8 ounce
Cinnamon 1 tsp leveled
Coco powder 1 tbsp
Sugar 4 tbsp
Flour of corn 6 tbsp
Butter 1 ½ tbsp heaped
Oil for deep frying
Icing sugar as required
Salt pinch
In a sauce pan mix 8 ounces water, 1 ½ tbsp butter, pinch of salt and 4 tbsp sugar, cook over medium flame until butter melts, immediately stir in 4 ounce flour and 6 tbsp flour of corn, cook over medium heat, stirring until the mixture forms a ball in the centre, remove from heat and cool slightly. Add the eggs 1 at a time with 1 tbsp cocoa powder and 1 tsp cinnamon, beating well after each addition. Beat until the mixture is smooth and shiny, spoon the mixture into a piping bag, filled with star nozzle, heat oil and pipe into long strips, fry for about 3 minutes on each side until golden, drain on kitchen towel, sprinkle with icing sugar, serve warm.

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