Name: Homemade Churros | How To Make Churros! | Hilah Cooking
Uploaded: 2020-02-25T21:41:48.000Z
Duration: 8 min 3 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

I'm Hilah, and today on Hilah Cooking we're making churros.

So, a churro walks into a bar and the bar tender

And the bar tender is like, "Are you sure?"

To make the dough for the churros, we've got some water and a pot.

What I'm about to show you is a Mexican version of

So, churros are a fritter, originated in Spain.

The original dough only had oil, I mean, flour and water mixed up together and then

I think, I'm talking to my friend about this, I think that when the

French occupied Mexico, they kind of changed the recipe a little bit and

So, that's what I'm going to show you, because I think it's a

So, this is just water, butter, sugar, and salt, then mix this up together

until the butter melts and the water boils.

Now we're making what's called a choux pastry, C-H-O-U-X, and I made these

before when we did the gougeres, which is like a savory type thing

So, it's the same basic dough that we're starting with, but

then we're going to cook it differently from that by deep-frying it.

Okay, so once your liquid reaches a good rolling boil, we can turn the heat

And I've got flour here, just regular all-purpose flour.

Just dump it in all at once and then start mixing it up.

And it's going to look lumpy and shitty at first, but it will all come

There's . . . once it's kind of sort of a play dough

looking ball, I'm going to transfer it into a separate bowl because this

pot is still really hot and we want it to cool off a little bit.

If you wanted to do this with a mixing bowl, that's totally, totally fine.

I'm going to show you how to do it by hand just to show you that it can be

done since I know a lot of people don't have an electric mixer.

So, I just want to let this cool for about five minutes.

You can spread it out a little bit, cool off.

All right, once it's stopped steaming we can add the eggs.

So, this is two eggs that I've beaten up with some vanilla

I'm just going to add about half of this.

And that's why we let it cool, so that the egg

would just immediately cook when it hit the hot flour.

And again, it's going to look like a total disaster,

but eventually it will all come together, and it will come together really

fast if you use an electric mixer and just do it on medium speed.

So when it starts sounding a little sloppy sexy like that, it will

Sometimes it's easier to kind of hold it like this and okay, good.

Put the rest of egg, but once it's nice and smooth we're ready to go.

I'm going to show you how I put mine together

because I've had this for like over a decade and I just recently figured

I don't even know if they make this kind anymore.

But anyway, so I recommend using like a pretty heavy bag because this is

such a thick dough, and then you're going to drop your little tip in.

You want to use this pretty wide star piping tip.

You can also buy a little press called a churrera that is especially

made for piping churros, but anyway I'll use this.

Put that in first, wait, yeah this is right.

Okay, so that's assembled and then we can fill it with our dough.

Pack it in there, twist off the top, and get it started.

So now, over here I've got my oil heating.

I'm using corn oil or you could use peanut oil or canola oil, or

whatever you like to fry in, but those are all good choices.

I'm letting it heat up 'til it's 350, and then we'll start

Once your oil's hot, you're going to hold the bag in your non-

dominant hand and squeeze off lengths right into the oil, and then cut them

You can use a knife, but scissors work pretty well if you have some kitchen shears.

And just fry like maybe three or four at a time, so you don't overcrowd

You'll see they kind of fizz around a lot and then they'll begin to float, and you

It should just take three to four minutes total.

And when they're nice and brown and most of the bubbles have

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Homemade Churros | How To Make Churros! | Hilah Cooking

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