Churros 西班牙炸油条切洛斯

Churros is like our fried dough stick (油条）except it's much easier to do compared to our Chinese version. From what I gather, Churros was originated from Spain and is a rather common snack in Philippines as it was pass down during the time when Philippines was a Spanish colony. Correct me if I'm wrong.

Which ever it was, I'm glad someone somehow brought Churros to Singapore. *smiles* I just love it! I used to buy Churros from one of the stalls in Bugis function. That was many years ago and that stall is no longer there. I have not find another place selling it since. Hence, I have to do it myself. Oh, you will need thick gloves to do this, unless you have thick (hand) skin and can take the heat.


Ingredients:

• 250ml Water
• 1/4 teaspoon Salt
• 125g All-Purpose Flour, sifted
• 250ml Oil
• Icing Sugar or Cinnamon Sugar for dusting

How to do it:

1. Put flour in a heatproof bowl and set aside.
2. Combine water and salt in a saucepan.
3. Bring it to a boil.
4. Pour it over the flour.
5. Stir till a smooth dough is formed and it separates from the sides of the bowl.
6. Spoon the dough into a pastry bag with a large tip.
7. Pipe into hot oil.
8. Alternatively, pipe on greased and floured baking paper.
9. Deep fry till golden yellow.
10. Drain on paper towels.
11. Dust with icing sugar.

Note:
It's too soft to pick up the piped dough. So pipe directly to the hot oil will be easier. Or you can piped it on a floured baking paper then slip it to the hot oil.

• Click HERE for printer-friendly version of an original recipe.

* before dusting *

Pandan Chiffon Cake

This is my daughter's favourite! Everytime we go pass Bangawan Solo, she would insist on having a slice.

This recipe comes together with other recipes like this and this, when my hubby bought me my first oven. They were all so good. I knew I can trust this recipe and just had to do it.

I didn't have the baking pan. So I used muffin cups instead. Hey! Not a bad idea too. It was less messy and was easier to store.

Ingredients:

Bowl A:

• 6 Egg Yolks
• 100g Sugar

Bowl B:

• 6 Egg Whites
• 100g Sugar
• 1 teaspoon Cream of Tartar

Bowl C:

• 150g All-Purpose Flour aka Plain Flour
• 1 tablespoon Baking Powder

Bowl D:

• 200ml Coconut Milk
• 2 tablespoon Cooking Oil
• 1 teaspoon Pandan Paste (not Pandan Essence)

How to do it:

1. Whisk ingredients in Bowl A until sugar melts and mixture is creamy.
2. Mix ingredients from Bowl D before adding into Bowl A.
3. Mix well.
4. Sift flour and baking powder before adding into Bowl A.
5. Mix well.
6. Use mixer to whisk ingredients in Bowl B.
7. When egg white is stiff, fold in manually to Bowl A and mix well.
8. Preheat oven at 180C and heat up Chiffon Cake Tin together.
9. When oven is preheated, remove cake tin and pour mixture into it.
10. Bake for 45 to 50 minutes or until golden brown.
11. When cake is is ready, turn tin upside down allowing it to cool slightly before removing it from cake tin.

Note:
The recipe posted was as what was given to me. However, I didn't follow a few steps as I used muffin cups instead of chiffon cake tin. Plus my chiffon cake took lesser time to bake as the mixture was much less.

• Click HERE for printer-friendly version of an original recipe.

* Soft and Fluffy *