How to make couscous recipe in a very easy and perfect way. If we make this recipe without bake, let's see how it is made. hi welcome to show me the curry calm I'm hit oh I'm Anita and today we're going to show you how to make couscous salad it's a great summer salad really good but you know honestly you can have it any time here it's a great lunch and I think yes light lunch and very simple to make so here we have one cup of couscous and couscous is like a pasta's like little small granules and you can get it in packages or if you go to one of those health food stores they have it in the big bins too you can pick up as much as you like and to this we're going to add half a teaspoon of salt and one and a half cups of boiling water so we just heated the water in the microwave and you can use a stovetop if you like and mix it well just enough for the salt to dissolve and you're going to cover it with a tight lid and just leave it aside for about 10 m
Easy to make Churros recipe in just a few minutes with amazing and unique tips and tricks,most famous recipes are available on our website
In my opinion, Churros is one of the best desserts in the world - when fresh from scratch. These are some of the best churros I have found in the Mexican market, even better. They are crispy on the outside, soft and tender on the inside, and have a taste that no one can resist!
Perfect churros recipe
We all had those churros, which come in a long uniform straight form, which had previously been fried, frozen, reheated and they sat for hours beside hot pretzels. Now and then you come one after the other, well, but most of the time without any thanks.
Because I had real churros and nothing compares. Fresh homemade churros are the best out there!
I have decided that this needs to be a new tradition for family parties. I made it to the blog earlier this week, then made them again a few days later for a family party and you wouldn't believe how quickly they disappeared! Fast so I can roast them.
And everyone was begging me to make a second batch! This included my brother, who cared little about children eating sweets and too many pickles. Everyone wanted more.
If you have never made them before, they may seem kinda intimidating, but they are a breeze to make. Simple ingredients, straight forward method, and I have shared the below steps and tips so that you can make a perfect batch!
How to make churros
Set aside, for coating with 1/2 cup sugar and cinnamon in a shallow dish.
Heat 1 1/2 inch vegetable oil to 360 degrees in a large pot or deep saucepan over medium-high heat. Prepare flour when oil is heated.
In a large saucepan add water, butter, sugar, and salt, bring to a boil over medium-high heat.
Add the flour, reduce heat to medium-low and cook and shake continuously with a rubber spatula until the mixture comes together and is smooth (a few lumps in it are fine).
Transfer the mixture to a large mixing bowl, allow cooling 5 minutes.
Add vanilla and egg to the flour mixture and then mix with an electric mixer.
Blend until the mixture comes together and becomes smooth (it will separate at first but keep mixing it).
Transfer to a 16-inch piping bag fitted with a round star tip (no larger than 1/2-inch). I recommend using the Ateco 845 or Ateco 846 (in the kit).
In preheated oil, carefully cut the pipe into 6-inch lengths, with clean scissors.
Fry 2 minutes per side until golden brown.
Transfer to a paper towel for about 15 seconds to dry (don't wait too long or they don't dry and the sugar doesn't stick well).
Then transfer the cinnamon-sugar mixture and roll to coat.
Repeat the process with the remaining dough (frying no more than 5 at a time, separate with metal tongs if they stick slightly).
Let cool for a few minutes then serve hot.
Tips for delicious churros every time
Use a candy thermometer for the oil (I own this one here). I think it is very important so that you can heat the oil to the proper temperature and see it as curios fry. When making the batter, preheat the oil as it will take time to get to the temperature.
I like to stick with an egg in the batter. Some recipes use 3 eggs, but I do think they have come out as well, like some come out of the egg, but the egg gives them some growth and a richer flavor, so I found just one The egg was perfect.
Use closed star piping tip (one with round edges like THIS), this gives the churros more defined edges. Which means a crisp exterior and classic Churu appearance.
Allow the dough to rest before adding the eggs, you do not want to cook and scramble the eggs into the batter. Keep in mind that the dough will still be hot, so the mixer is ready to cook properly when you add the eggs and mix away.
Pay attention to the color as they fry. They never seem to need the exact time, their golden brown color tells you when each side is done. If undercooked they look raw in the center, so wait for that golden brown shade.
Bake the curios briefly on a paper towel before you add them to the cinnamon-sugar mixture. You don't want them to be wet and oily and add the sugar directly or they just bump into the sugar and you will be thick with a coating, but on the other hand, you don't want to let them dry completely on paper towels or sugar. Won't stick in the way. Roll something for like 15 seconds.
Serve them hot. There is nothing like a freshly made warm churro. This is how you make best friends, everyone who tries will love you :)
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