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CHUR
ROS
Los churros:
son
populares
The churros:
The churro is dough based on wheat flour cooked in oil, a meal of the
so-called "Sweets of Frying Pan". The churros are popular in Spain, Portugal,
France, Latin America, the Philippines and some areas of the United States.
The manufacture and sale are made in specialized premises called
churreras.
Its basic ingredients are water, wheat flour, oil and salt.
Its shape can be straight, cane shaped and in loops. In their modern
variants, the times may have filling or be coated with sugar, chocolate,
custard or dulce de leche. Breakfast is served at breakfast or at the snack,
along with a cup of hot chocolate with milk.
Origin of this Churros:
The origin of the churros is unknown. A theory: is that the recipe was
brought to Europe by the Portuguese from China.
Another theory is that churros were invented by Spanish shepherds to
replace fresh pastry. The mass of churros was easy to produce and fry in an
open fire in the mountains, where shepherds lived most of the time.
Ingredients:
-125 grams of flour
- 150 grams of icing sugar
-125 grams of butter
-250 ml of water
- Three large eggs
- One teaspoon of fine salt
- One tablespoon of cinnamon powder
- Virgin olive oil
Preparation:
We will put a heat a saucepan with water, salt and butter, until it
starts a boil, at which time they add the flour little by little, without leaving
the stirrer to mix well. When we have the ingredients well integrated and
without lumps, we leave the fire and we put in a container so that it is
cooled.
We beat the eggs together with a spoonful of cinnamon powder, and
mix with the mixture that was previously made, but only when it is very
cold, so that the egg does not stick together to join them. When we do our
best, we put the resulting mass in the churrera, to start making the churros.
We heat a large pan with virgin olive oil, we hope it is very hot,
something fundamental to get some churros well fried and not soaked in oil,
and we go to the churros, making them straight of good size. We must fry
them well on all sides, so that they are well browned. Sacks and leave on
absorbent paper.
When we have all the fried, we are going to pass them on a plate in
which we will have put the icing sugar, so that they are well covered by all
the sides of the same, and serve in hot.