Churros Made with Jung_Food Soy Milk Base
Churros Made with Jung_Food Soy Milk Base
Delicious Homemade Churros Recipe Using Jung_Food Rich Soy Milk Base
I often make churros as a snack for my kids. When I use Jung_Food’s rich soy milk base to make them, they turn out incredibly delicious and enjoyable! My kids love them and say they’re super tasty!
Churros Dough Ingredients- 80g All-purpose flour
- 130g Jung_Food Rich Soy Milk Base
- 20g Butter
- 1/4 tsp Salt
- 20g Egg (about 1/2 of a small egg)
- 400g ~ 500g Canola oil or vegetable oil (for frying)
Topping- 30g Sugar
- 1g Cinnamon powder
- 30g Sugar
- 1g Cinnamon powder
Cooking Instructions
Step 1
First, accurately measure and prepare all the ingredients for making churros. It’s helpful to have the soy milk base at room temperature or slightly warmed.
Step 2
Pour 130g of Jung_Food Rich Soy Milk Base into a deep pot. Add 1/4 teaspoon of salt.
Step 3
Add 20g of butter to the pot as well. Melt the butter over medium heat, stirring until fully dissolved.
Step 4
Once the soy milk mixture and butter begin to boil, reduce the heat to low. Add the 80g of sifted all-purpose flour all at once. Stir vigorously with a spatula to combine and cook the mixture (called ‘choux paste’ or ‘pâte à choux’). Continue stirring for about 1-2 minutes until it forms a smooth, cohesive dough that pulls away from the sides of the pot, creating a thin film on the bottom. This cooking process is called gelatinization and is crucial for texture.
Step 5
Transfer the cooked dough to a bowl and let it cool slightly. It should be warm to the touch, not hot, to prevent the egg from scrambling. Gradually add 20g of egg (about half a small egg), stirring continuously with a spatula until well incorporated. Adjust the amount of egg to achieve the right consistency: the dough should be smooth, pliable, and able to be piped without being too stiff or too runny.
Step 6
Fill a piping bag fitted with a star tip with the prepared dough. Seal the opening of the piping bag securely to prevent the dough from leaking out.
Step 7
Carefully pipe the dough into approximately 10cm (4-inch) long stick shapes directly into the hot oil. Piping them to a consistent length will help them fry evenly and prevent burning.
Step 8
Fry the piped churro dough in oil heated to 180°C (350°F) for about 2-3 minutes, turning them occasionally, until they are golden brown and puffed up. Be careful not to overcrowd the pot.
Step 9
It’s important to ensure they are cooked through to the center. If they look golden but feel light, you can lower the oil temperature slightly (to around 170°C / 340°F) and fry for an additional 1-2 minutes to ensure they are cooked all the way through and have a pleasant, slightly fluffy interior.
Step 10
Remove the fried churros from the oil and place them on a plate lined with paper towels to drain off excess oil.
Step 11
While the churros are still warm, prepare the topping. In a small bowl, mix 30g of sugar with 1g of cinnamon powder. Roll the warm churros in the cinnamon-sugar mixture until they are evenly coated. You can adjust the amount of cinnamon to your preference.
Step 12
Arrange the coated churros neatly on a serving plate. They look beautiful and are ready to be enjoyed!
Step 13
Making churros with Jung_Food Rich Soy Milk Base is not difficult at all, is it? The unique richness and smooth texture from the soy milk make these churros extra special and incredibly delicious! They are perfect as a delightful snack for kids or anyone craving a sweet treat. I highly recommend giving this recipe a try!
