Potato Churros
07-042
Group Churros
Ingredient
KG
%
FINO POTATO FLAKES
0.050
29.00
Hot Water
0.150
-
Salted Butter
0.075
10.87
Refined Sugar
0.400
58.00
Whole Eggs
0.150
21.74
Fresh Milk
0.235
34.06
BRITE VANILLA EXTRA STRENGTH
0.004
0.72
All Purpose Flour
0.690
100.00
BAKELS BAKING POWDER
0.020
2.90
Baking soda
0.007
1.01
Iodized salt
0.006
0.87
Total Weight: 1.787
Group Cinnamon-sugar Mixture
Ingredient
KG
%
Refined Sugar
0.100
-
Cinnamon powder
0.002
-
Total Weight: 0.102
How to do it:
1. Add hot water to Fino Potato Flakes, mix by hand until combined. Set aside.
2. In a mixing bowl, combine mashed potatoes with butter, eggs, fresh milk and Brite Vanilla Extra Strength, beat until smooth.
3. Combine together sifted flour, Bakels Baking Powder, baking soda and salt. Gradually add flour mixture to the potato mixture, stirring until well combined. Refrigerate batter for 15 minutes.
4. Transfer batter into a piping bag fitted with a small star tip. Heat frying oil to 175°C.
5. Pipe batter into oil and fry until pieces are light golden brown. Remove from oil and drain on paper towels. Roll in cinnamon-sugar mixture.
Yield: 59 x 30-g batter
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