Ingredients

Group 1
Ingredient
KG
Weight (%)
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
Weight (%)
Sugar
0.300
-
Cinnamon
0.005
-
Chili powder
0.003
-
Total Weight: 0.308
Group 3
Ingredient
KG
Weight (%)
BAKELS FRYING FAT
0.500
-
Total Weight: 0.500
Group 4
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING DARK CHOCOLATE
0.200
-
Fresh Milk
0.500
-
BAKELS DAIRY BLEND
0.050
-
Total Weight: 0.750
Group 5
Ingredient
KG
Weight (%)
FINO DUSTING SUGAR
0.400
(optional)
Total Weight: 0.400

Method

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
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
Weight (%)
Sugar
0.300
-
Cinnamon
0.005
-
Chili powder
0.003
-
Total Weight: 0.308
Group 3
Ingredient
KG
Weight (%)
BAKELS FRYING FAT
0.500
-
Total Weight: 0.500
Group 4
Ingredient
KG
Weight (%)
PETTINA NON-TEMPERING DARK CHOCOLATE
0.200
-
Fresh Milk
0.500
-
BAKELS DAIRY BLEND
0.050
-
Total Weight: 0.750
Group 5
Ingredient
KG
Weight (%)
FINO DUSTING SUGAR
0.400
(optional)
Total Weight: 0.400

Method

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.

Display Conditions

Display Conditions

Room Temperature, Warm

Category

Category

Desserts, Specialty

Finished Product

Finished Product

Confectionery, Dessert