Malt Churros
19-130
Group 1
Ingredient
KG
%
Bread Flour
0.200
100.00
Water
0.250
125.00
Canola oil
0.050
25.00
Salt
0.005
2.50
Sugar
0.040
20.00
FINO MALT BASE
0.008
4.00
Eggs
0.200
100.00
Total Weight: 0.753
Group 2
Ingredient
KG
%
Sugar
0.300
-
Cinnamon
0.005
-
Chili powder
0.003
-
Total Weight: 0.308
Group 3
Ingredient
KG
%
BAKELS FRYING FAT
0.500
-
Total Weight: 0.500
Group 4
Ingredient
KG
%
PETTINA NON-TEMPERING DARK CHOCOLATE
0.200
-
Fresh Milk
0.500
-
BAKELS DAIRY BLEND
0.050
-
Total Weight: 0.750
Group 5
Ingredient
KG
%
FINO DUSTING SUGAR
0.400
0.00
Total Weight: 0.400
Churros:
1. Place water, sugar, salt and oil in a heavy sauce pan and bring to a boil.
2. Remove the pan from heat and stir in bread flour.
3. Add Fino Malt and continue stirring until mixture forms a ball.
4. Transfer in a mixing bowl and gradually add the eggs while mixing.
5. Let it stand until mixture reaches room temperature.
6. Heat the Bakels Frying Fat for deep frying.
7. Using a piping bag with a star tip, pipe thick strips into the oil and fry until golden brown.
8. Remove the churros from the frying fat and roll in cinnamon-chili sugar mixture.
Chocolate Dip / Sauce
1. Mix Pettina Non-temp Dark Chocolate, milk and Bakels Dairy Blend in a stainless steel bowl.
2. Place the bowl over a pot of simmering water and stir occasionally to melt and blend the ingredients together.
3. Serve warm churros with chocolate sauce on the side for dipping.
Yield: 33pcs
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