Trial 2
Batter
| (Zopf) Flour | Butter | Milk | Sugar | Egg | Salt |
|---|---|---|---|---|---|
| 400g | 75g | 2.5dl | 45g | 3 | 2g |
Coating
- Sugar, salt, cinnamon to taste
- No measurements taken
Other
- Vegetable oil or Sunflower Seed Oil
- The amount depends on your pan. Enough oil is needed to "mostly" cover the churros.
Notes:
- The baking powder helped, but the fluffiness level still needs improvement.
- The consistency of the batter was much "stickier". This resulted in a better churro. Try making it yet a little more viscous?
Best proportions - TBD
Trial 1
Batter
| (Zopf) Flour | Butter | Milk | Sugar | Egg | Salt |
|---|---|---|---|---|---|
| 300g | 120g | 2.5dl | 45g | 3 | 2g |
Coating
- Sugar, salt, cinnamon to taste
- No measurements taken
Other
- Vegetable oil or Sunflower Seed Oil
- The amount depends on your pan. Enough oil is needed to "mostly" cover the churros.
Notes:
- More salt and sugar needed
- Perhaps some baking powder could be added to increase fluffiness
- Increasing churro diameter made for a better churro
- Melt or soften butter
- Add sugar and salt to the butter
- Add flour until well mixed
- Add eggs to the mixture
- Pour mixture into a piping bag
- Squeeze out the churro mixture into the hot oil
- Cook until golden brown
- Remove from oil and immediately cover with coating