Step-by-Step Guide to Prepare Award-winning Churros Dough Made in the Microwave with Soy Milk and Brown Sugar (Japanese-Style Flavors)
Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Award-winning Churros Dough Made in the Microwave with Soy Milk and Brown Sugar (Japanese-Style Flavors). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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To get started with this recipe, we have to prepare a few components. You can cook Churros Dough Made in the Microwave with Soy Milk and Brown Sugar (Japanese-Style Flavors) using 7 ingredients and 8 steps. Here is how you can achieve that.
I've made cream puff pastry in the microwave by following the recipe on the microwave manual. I thought I could make churros dough in the microwave, so I tried it out. Just making regular churros dough was boring, so I tried making it with soy milk and dark brown sugar.
If you use sugar and milk instead of brown sugar and soy milk, it will be regular churros. :) Use a star nozzle to pipe. I've heard the dough would swell and burst during deep frying if you don't use a star nozzle... Recipe by ms mama
Ingredients and spices that need to be Prepare to make Churros Dough Made in the Microwave with Soy Milk and Brown Sugar (Japanese-Style Flavors):
- 100 grams ●Cake flour
- 100 grams ●Bread (strong) flour
- 100 ml ★Soy milk
- 200 ml ★Water
- 50 grams ★Butter
- 50 grams ★Brown sugar
- 3 Eggs
Steps to make Churros Dough Made in the Microwave with Soy Milk and Brown Sugar (Japanese-Style Flavors)
- Mix the ingredients marked ● and sift.
- Put all the ingredients marked ★ in a heat resistant bowl. Microwave for 4-5 minutes at 500w and heat until just before boiling.
- Add all the flour you mixed at stage (1), and stir swiftly with a spatula.
- Microwave for 2 and half minutes at 500 w without plastic wrap. Stir well with a spatula. At this stage, it will be glutenous since a little moisture has evaporated.
- Gradually add and mix beaten eggs. The dough becomes shiny but should not slide off the spatula easily.
- Place the dough in a pastry bag fitted with a star nozzle (You can use the free one that comes with fresh cream.) Pipe lengths of dough onto wax paper cut into moderate size.
- Deep fry the dough on the wax paper at 320F/160C. (If the wax paper falls apart from the churros, remove from pan)
- The churros in the photo don't have toppings, but sprinkle sugar, brown sugar or kinako (roasted soybean flour) if you like. It will have a more Japanese taste.
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