Baked Churros
Ingredients:
50g unsalted butter
230ml water/milk
1 tablespoon granulated sugar
1/4 tsp salt
125g all-purpose flour
2 eggs
few drops vanilla extract
Vegetable oil, for spraying
Confectioners' sugar + cinnamon powder, for dusting
or
Chocolate dip (whipping cream 120g + dark chocolate 100g, double boil till dissolved)
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, 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) squeeze out 10cm long mixture onto a baking tray lined with parchment paper。
5) lightly spray some oil on the surface and bake in a preheated oven of 190’C for 15 – 20 mins or until golden brown and puffed up.
6) Turn off heat and leave the puffs in the oven for 5 minutes to gradually cool down before removing from the oven.
7) While still warm, roll each churro into the dish with the sugar until coated.
吉拿棒
材料：
水/鮮奶230克
奶油50克
細砂糖1湯匙
一咪咪鹽
中筋麵粉125克
肉桂1/4小匙
蛋2顆
香草萃取汁適量
植物油適量（表面噴用）
砂糖+桂皮粉 適量（沾面用）
或
巧克力酱（3岁以上）动物性奶油120克+黑巧克力100克（隔水煮溶即可）
做法：
1）將水/奶，糖，鹽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，最後會呈現滑順的面糊狀。
3）取一擠花袋及星形擠花嘴，將麵糊裝入。
4）擠出10厘米長的條狀在鋪有烘焙紙的烤盤上，表面喷上少许菜油；並送進已經預熱了190℃的烘箱，烘烤15-20分鐘，或直到上色和膨化。
5）把烤箱電源關閉，將吉拿棒燜在烤箱5分鐘，逐漸冷卻後取出。
6）趁溫暖放進裝有糖粉的膠袋裡搖幾下即可享用。
