CHURROS
The ingredients:
- 250 ml of water
- 50 grams of butter / margarine
- 1 tablespoon sugar
- 2/4 teaspoon salt
- 150 gr medium protein flour, sifter
- 1/4 teaspoon vanilla
- 1 egg, beaten off
- Lots of cooking oil for frying
How to make:
- Cook water, butter / margarine, sugar and salt until it boils and butter / margarine melts. Turn off the heat. Add sifted and vanilla flour. Stir quickly. Turn back the low heat, stir until the mixture is smooth and non-sticky (does not stick to the pan). Lift. Let it warm up.
- Add the eggs, stir well using a wooden spoon. The final batter is a sticky dough but not too soft like a sus cake batter. If the dough feels still a bit difficult to dispuit, add the eggs (to 2 eggs) because the egg size varies.
- Put the mixture in the triangle bag.
- Heat the cooking oil over medium heat, pour the mixture into the cooking oil for 10 cm or according to taste. Fried until brownish yellow. Remove and drain
- Serve
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