Churros Dough Made in the Microwave with Soy Milk and Brown Sugar Japanese-Style Flavors - flour

Method

• Mix the ingredients marked and sift.
• Put all the ingredients marked in a heat resistant bowl.
• Microwave for 4-5 minutes at 500w and heat until just before boiling.
• Add all the flour you mixed at stage (1), and stir swiftly with a spatula.
• Microwave for 2 and half minutes at 500 w without plastic wrap.
• Stir well with a spatula.
• At this stage, it will be glutenous since a little moisture has evaporated.
• Gradually add and mix beaten eggs.
• The dough becomes shiny but should not slide off the spatula easily.
• Place the dough in a pastry bag fitted with a star nozzle (You can use the free one that comes with fresh cream.)
• Pipe lengths of dough onto wax paper cut into moderate size.
• Deep fry the dough on the wax paper at 320F/160C.
• (If the wax paper falls apart from the churros, remove from pan)
• The churros in the photo don't have toppings, but sprinkle sugar, brown sugar or kinako (roasted soybean flour) if you like.
• It will have a more Japanese taste.