MUDAHNYA BUAT KUE LEBARAN !! TANPA OVEN DAN TANPA MIXER , RESEP CHURROS KERING

Summary

In this video, the host demonstrates how to make crispy churros from scratch. The process includes carefully measuring ingredients like margarine, sugar, eggs, tapioca flour, and glutinous rice flour. After mixing, the dough is shaped and fried to a perfect golden brown. The host shares helpful tips for achieving the right texture and ensuring the churros are crisp and durable for long storage. The video also suggests tools and techniques for beginners, offering step-by-step guidance for both novice and experienced cooks. It's a great recipe to try at home, especially for festive occasions like Eid.

Takeaways

• 😀 Ensure you weigh ingredients accurately: For margarine, use around 135g, and for sugar, use 75g.
• 😀 Whisking the margarine and sugar mixture until soft helps ensure a smooth batter.
• 😀 Using a whisk can be tiring, but it works well. For ease, consider using a mixer if available.
• 😀 After the margarine and sugar are mixed, add two eggs and continue mixing until the ingredients are well incorporated.
• 😀 Use a multifunctional, affordable scale to make the process easier, especially if you don’t have one yet.
• 😀 Always weigh flour (60g tapioca flour and 300g sticky rice flour), ensuring proper mixing to avoid lumps.
• 😀 Add vanilla for extra flavor (optional), but if it’s unavailable, it can be skipped.
• 😀 Add 35g of water, 1 packet of instant coconut milk (100-160ml), and a pinch of salt to the mixture for a balanced texture.
• 😀 Be mindful of the order when mixing dry ingredients: Add sticky rice flour first, then tapioca flour to prevent clumps.
• 😀 When shaping the dough, you can use any churros mold you have, but beginners should consider a smaller mold for better control.
• 😀 Fry the churros at a low heat until golden brown to ensure the inside is cooked through. This also helps them stay crispy.
• 😀 For long-lasting freshness, ensure the frying oil is clean and free of bubbles, then store the fried churros in an airtight container.

Q & A

What is the first step in preparing the curos dough?

The first step is to weigh and soften 135 grams of margarine, then mix it with 75 grams of granulated sugar until smooth.

Can I use powdered sugar instead of granulated sugar?

Yes, you can substitute granulated sugar with powdered sugar if you prefer.

What should the margarine and sugar mixture look like when properly mixed?

The mixture should be smooth and soft. If you're using a whisk, it might take some effort, but the margarine should eventually become soft and creamy.

Is it necessary to use a mixer to combine the ingredients?

No, using a whisk is fine if you prefer not to use a mixer. However, using a mixer can make the process easier and faster.

What happens if the tapioca flour is added too early?

If tapioca flour is added too early, it can cause clumping. It’s recommended to add it after mixing in the sticky rice flour to avoid this issue.

What is the correct order for adding the flour and liquids?

You should first add the sticky rice flour, then the tapioca flour. Afterward, add the liquid ingredients, including water, salt, and coconut milk.

How can I prevent the curos dough from becoming too lumpy?

To prevent lumps, make sure to add the tapioca flour last and mix well. If clumps form, continue to stir, and they will eventually dissolve.

What type of mold should I use for shaping the curos?

It’s best to use a small curos mold for beginners to ensure even frying. Larger molds can result in undercooked dough inside.

How can I ensure the curos are cooked through without burning?

Fry the curos at a steady temperature with super-low heat. Frying in small batches and avoiding overcrowding ensures they cook evenly and become crispy without burning.

How should the curos be stored after frying?

Once the curos have cooled, store them in airtight containers to maintain their crispiness. If done correctly, they can stay fresh for up to two months.