4/5/2016 Wednesday Churros 吉拿棒

Churros

Ingredients:

20g unsalted butter

150ml water/milk

1 tablespoon granulated sugar

pinch of salt

1/4 tsp cinnamon powder

100g all-purpose flour

2 medium eggs

few drops vanilla extract

Vegetable oil, for frying

Confectioners' sugar, for dusting

Steps:

1) In a medium saucepan, combine water/milk, butter, sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and sift in flour and cinnamon powder, stirring for 1 minute.

2) In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in by 4-5 separate times.

3) spoon mixture into a pastry bag fitted with a large open-star tip.

4) Heat 2-3 inches oil in a deep pot. Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.

5) Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I cut it with a scissors to release the dough from the decorator. Careful not to burn yourself.

6) You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color.

7) Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.

8) While still warm, roll each churro into the dish with the sugar until coated.

吉拿棒

材料：

水/鮮奶150g

奶油20g

細砂糖1湯匙

一咪咪盐

中筋麵粉100g

肉桂1/4小匙

中型蛋2顆

香草萃取汁 適量

植物油適量（油炸用）

砂糖 適量 （沾面用）

做法：

1）將水/奶，糖，盐和奶油放入鍋中煮至沸騰，再將過篩的中筋麵粉和肉桂粉拌入，並快速拌勻至無粉粒。

2）待步驟1微溫時，把香草萃取精加入蛋液。將蛋液分4~5次倒入，每倒一次蛋液皆要全部拌勻且麵粉全部吸收蛋液才能再倒下一次蛋液，最後會呈現滑順的麵糊狀。

3）取一擠花袋及星形擠花嘴，將麵糊裝入。

 4）熱油鍋（油至少要有2~3寸深），將麵糊擠成長度約10cm左右入油鍋，切斷麵糊可利用剪刀。

5） 炸至金黃色即可起鍋，放上廚房紙巾吸一下油，趁熱在糖粉中翻滾幾圈即可享用。

Lunch: shell pasta with ABC Soup

ABC Soup (Tomato Onion Chicken Soup)

Steamed Onion Juice 

蒸洋蔥水（做法請按）