The best way to indulge in to chocolate is dipping hot churros into melting chocolate sauce.
Ingredients:
Maida : 130 gms
Baking powder : 1/2 tspn
Water : 200 ml
Oil : 2 tblspn to knead flour and 200 ml to 300 ml for deep frying.
Cream : 100 ml
Dark Chocolate chunks : 100ml
Butter : 1 tspn
Cinnamon powder : 1 tspn
Sugar : 2 tspns and 2 tblpsn
Method:
Ingredients:
Maida : 130 gms
Baking powder : 1/2 tspn
Water : 200 ml
Oil : 2 tblspn to knead flour and 200 ml to 300 ml for deep frying.
Cream : 100 ml
Dark Chocolate chunks : 100ml
Butter : 1 tspn
Cinnamon powder : 1 tspn
Sugar : 2 tspns and 2 tblpsn
Method:
- Sieve maida/all purpose flour, 2 teaspoons of sugar and baking powder in to a bowl.
- Boil 200 ml of water and 2 tblspn of oil.
- Pour boiling water into all purpose/ maida and mix with a spatula or ladle. Make sure no lumps are formed.
- Once the mixture is cooled down knead it with your hand gently by adding 1 to 2 tspns of oil.
- Pipe this mixture into a piping bag and pipe it out gently on a plate. You can pipe out dough into desirable size and shape.
- Meanwhile heat oil on medium flame. Drop a small ball of dough to check the heat.
- Once the oil is hot enough to fry, drop in churros gently and fry them until they turn golden brown.
- Transfer fried churros into a plate covered with paper towel or tissue. Wait until excess oil is removed.
- In another plate, add 2 tblspns of fine sugar and 1 tspn of cinnamon powder and mix them.
- Roll out churros in sugar and cinnamon mixture and transfer them into serving plate.
- For chocolate sauce. pour in cream into a non deep pan and boil it on simmer until you see small bubble on sides of the pan. Stir it gently and boil on low flame for 3 to 4 minutes.
- Take it off the flame and add chocolate chunks and butter. Let it sit for 2 mins and whisk it until chocolate melts completely.
- If the chocolate doesn't melt, put it back on low flame for 30 secs and take it off the flame and whisk again.
- Transfer hot chocolate sauce into a serving bowl and serve it with churros.
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