Green Tea And Cinnamon Churros Food

AFTERNOON TEA CHURROS RECIPE BY TASTY

Steps:

• Sift the flour into a large bowl. Add the salt, sugar and lemon zest and mix to combine.
• In a large saucepan, add the boiling water, butter and vanilla. Heat gently until the butter is melted and the mixture is boiling. Turn off the heat and add the flour mixture. Beat quickly until it is lump-free, then let cool for 5 minutes.
• Beat in the eggs 1 at a time until the mixture is thick and sticky. Let cool for another 10-15 minutes.
• Transfer the churro mixture into a piping bag with a wide star nozzle. Heat the oil in a large saucepan until it reaches 350°F (180°C). Pipe the churro mix into the oil, snipping the ends with kitchen shears. Cook 3-4 at a time for 5 minutes, or until golden brown.
• Drain the churros on paper towels, then coat in a cinnamon-sugar mix. Serve with strawberry jam and clotted cream for a delicious twist on afternoon tea.
• Enjoy!

CINNAMON SUGAR CHURROS

Steps:

• In a cast iron skillet, heat 1-inch of oil over medium-high heat until it reaches 350 degrees F.
• In a large bowl, add the baking mix and 1/4 cup sugar and whisk until combined. In another bowl, whisk together the milk, egg, and butter. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth. Put the batter into a pastry bag (or plastic storage bag) fitted with a small star tip.
• Mix together the 2 tablespoons sugar and the cinnamon and set aside.
• Working in batches, pipe the dough in a long strip into the hot oil. Fry, turning them once, until they are golden brown, about 1 minute on each side. Drain on a sheet tray lined with a brown paper bag or paper towels. Sprinkle with the sugar and cinnamon mixture and transfer to a serving platter. Serve warm with chocolate syrup.
• In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix.

GREEN TEA AND CINNAMON CHURROS

Steps:

• In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
• Heat oil for frying in deep-fryer or deep skillet. Pipe strips of dough into hot oil using a pastry bag. Be warned, a lot of pressure needed to pipe out, my disposable piping bag actually burst halfway piping it. Hence use a silicone piping bag. Fry until golden; drain on paper towels.
• Combine 1/2 cup sugar and cinnamon/ green tea. Roll drained churros in cinnamon and sugar mixture while its hot.

CINNAMON-ESPRESSO CHURROS

Steps:

• Cinnamon sugar: In a small bowl, whisk together the sugar, cinnamon and espresso powder. Set aside.
• Churros: Line a baking sheet with parchment paper and dust liberally with flour. Set aside. In a heavy-bottomed saucepan or Dutch oven, combine the water, butter, sugar, espresso powder, and salt over medium-high heat. Bring the mixture to a boil. Remove the pan from the heat and, using a wooden spoon, stir in the 1 cup of flour all at once. Return the pan to low heat and stir continuously until the mixture forms a thick dough, about 2 minutes. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. With the machine running on medium speed, slowly add the eggs. Continue to beat until the eggs are fully incorporated and the dough is thick, about 4 minutes. Transfer the dough to a pastry bag fitted with a large star tip. Pipe the dough onto the prepared baking sheet in 4-inch long logs.
• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in a couple of minutes.) Using a thin metal spatula, transfer the dough, 4 pieces at a time, into the hot oil, and fry until dark-golden and crispy, about 3 minutes. Drain on paper towels and roll in the cinnamon-espresso sugar while still hot. Transfer to a serving platter and serve immediately.

AFTERNOON TEA CHURROS

Steps:

• Boil the kettle. Sift the flour into a big mixing bowl with a big pinch of salt, then stir in the 2 tbsp sugar and lemon zest.
• Put 350ml boiling water, the butter and vanilla extract in a saucepan. Heat gently to melt, then bring to a simmer and, as soon as it is boiling, turn off the heat. Tip in the flour mixture and very quickly beat with a wooden spoon until lump-free. Cool for 5 mins, then beat in the eggs one at a time, with the spoon or an electric whisk. Rest for 10-15 mins, or cover and chill for up to 24 hrs.
• Fill a large, deep saucepan one-third full of oil. Heat until it reaches 180°C on a cooking thermometer. Cover a tray with kitchen paper, and mix the caster sugar and cinnamon together in a bowl.
• Fit a star nozzle to a piping bag - 1-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of scissors. Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go.
• Serve a few churros per person with a dollop each of clotted cream and raspberry jam on the side.

CINNAMON CHURROS

Steps:

• In a jug, add the butter and vanilla to 100ml boiling water. Stir until the butter has melted.
• Put the flour in a large bowl and make a well in the centre. Pour in the butter liquid and beat until smooth.
• Fit a piping bag with a star nozzle and fold down the edges of the bag. Fill with the batter.
• Line a baking tray and pipe on palm sized heart shapes. Pinch the ends together with wet fingers.
• Put in the freezer for 15-20 minutes, until firm.
• In a bowl, stir together the spices and 2tbsp of the sugar and set aside.
• In a large deep pan, heat the oil to 180c or until it sizzles when tested with a small piece of bread.
• Cook 2 churros at a time for 3-4 mins until golden brown, turning occasionally. Test the oil is hot enough between batches.
• Drain the churros on a plate lined with kitchen roll before tossing in the sugar and spice mixture.
• To make the raspberry sauce, cook the raspberries with the rest of the sugar in a small pan until soft. Mash with a fork and stir in the chambord. Pour into a small bowl to serve (sieve beforehand if you like).
• To make the chocolate sauce, break the dark chocolate into a microwave safe bowl. Microwave for up to 1 min to melt, stirring every 20 seconds. Pour in the cream and leave to sit for 1 minute Stir until melted and thick. Pour into a bowl to serve.