Mochi Churro Recipe

Mochi Churro Recipe

Yields: Approximately 25-30 churros (depending on size)

Ingredients:

• 500g Mochi Foods Mochi Churros Mix (43.7%)
• 571g Hot Water (50.0%)
• 71.5g Shortening (6.3%)

Instructions:

1. Prepare the Dough:

   • Place 500g of Mochi Foods Mochi Churros Mix into a large mixing bowl.
   • In a pot, bring 571g of water and 71.5g of shortening to a boil.
   • Carefully pour the hot water and melted shortening into the bowl with the churros mix.

2. Mix the Dough:

   • Using a paddle attachment, mix at low speed for 1 minute to combine the ingredients.
   • Increase to high speed and mix for an additional 3 minutes until the dough is smooth and well-mixed.

3. Prepare for Frying:

   • Heat your frying oil to 180°C (356°F).

4. If You Have a Churro Machine:

   • Pour the dough into the churros machine’s tank.
   • Choose the desired shape and size using the machine’s settings.
   • Rotate the machine's shaft to squeeze the dough into the hot oil.

5. If You Don't Have a Churro Machine:

   • Piping Bag with Star Tip: Use a sturdy piping bag with a large star-shaped nozzle. Fill the piping bag with dough and pipe directly into the hot oil, cutting the dough to the desired length with scissors or a knife.
   • Plastic Bag Alternative: If you don't have a piping bag, use a strong plastic bag (like a freezer bag), cutting a small hole in one corner to squeeze the dough into the oil.
   • Manual Rolling: Roll the dough into long strips by hand to form churros. You won't get the ridged texture, but they'll still taste great!

6. Fry the Churros:

   • Fry the churros for approximately 4 minutes, or until they are golden brown. Adjust frying time based on the size of the churros.
   • Remove the churros from the oil and drain on a paper towel.

7. Finishing:

   • Coat the churros with icing sugar, cinnamon sugar, or your preferred topping before serving.

Pro Tips:

1. Temperature Control: Ensure the oil stays at 180°C (356°F) for consistent frying. If the oil is too hot, the churros may burn on the outside while remaining undercooked inside.
2. Chill the Dough: If using a piping bag, chilling the dough for 10-15 minutes can help it hold its shape better when piping.
3. Even Thickness: Whether piping or hand-rolling, keep the dough’s thickness consistent to ensure even frying.
4. Toppings: Get creative with your toppings—cinnamon sugar, chocolate drizzle, or caramel sauce are great choices!