Mochi Churro Recipe
Recetas

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!
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