Intermediate Baking Churros Recipe
Intermediate Baking Churros Recipe(10 Questions)

Students read and understand grade-level-appropriate material. They draw upon a variety of comprehension strategies as needed (e.g.; referencing the text, following procedures, striving for accuracy, generating and responding to essential questions, making predictions refer to the text, comparing information from several sources). These are some of the many strategies used in 'close reading'.
From David Anker's Portfolio of Recipes
Churros
Makes 12 Churros

Ingredients:
8 cups vegetable oil, for deep frying
1 cup water
2 tablespoons granulated sugar
1/4 teaspoon salt
2 tablespoons coconut oil
1 cup all-purpose flour
1/2 teaspoon baking powder
1 large egg
Fine Sanding Sugar

Equipment and Supplies Needed:
Candy Thermometer
#2D Decorating Tip
Baking Sheet lined with Wax Paper
Whisk, Mixing Bowl, Saucepan, Electric Mixer, Freezer
Paper Towels

Procedure:
*Remember to "Mise en Place" (Make sure all ingredients, equipment, and supplies are arranged within easy reach before beginning.)

1. In a large pot fitted with a candy thermometer, heat 4 inches of vegetable oil to 375°F over medium heat.

2. In a medium saucepan, whisk together the water, granulated sugar, salt, and coconut oil and bring to a boil over high heat.

3. In a small bowl, whisk together the flour and baking powder.

4. Add the flour mixture to the saucepan and stir constantly over high heat until combined -and the dough pulls away- from the sides of the pan, 1 to 2 minutes.

5. Transfer the dough to a medium bowl. With an electric mixer, beat the dough until it cools slightly and no steam rises, about 1 minute.

6. Add the egg and beat until the dough is shiny and smooth, 2 to 3 minutes.

7. Line a baking sheet with wax paper.

8. Scoop the dough into a decorating bag fitted with a #2D tip. Pipe 3-inch onto the wax paper.

9. Freeze the churros until firm, 10 to 15 minutes.

10. When the oil has reached 375°F, carefully place a few churros into the hot oil (don’t crowd the pan) and fry on both sides until golden brown, 1 to 2 minutes per side.

11. Place the churros on paper towels to drain and cool slightly, 2 to 5 minutes.

12. While the churros are still slightly warm, toss them in the sanding sugars.
1. What type of thermometer will be needed for this recipe? *
1 point
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2. What type of heating is needed for this recipe? *
1 point
This image comes from the cooking website, "Cooking Classy": https://www.cookingclassy.com/churros/
This image comes from the cooking website, "Cooking Classy": https://www.cookingclassy.com/churros/
3. If using a stand mixer to make the dough in this recipe, what attachment would be correct to use? *
1 point
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4. When is the oil ready for frying? *
1 point
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5. When cooking how long should the churros be fried on each side? *
1 point
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6. True or False? The last step of this recipe is to toss the churros, while still warm, into sanding sugar so the sugar sticks to the churros. *
1 point
Purchase ingredients online at Nuts.com: https://bit.ly/3pAstx5
Purchase ingredients online at Nuts.com: https://bit.ly/3pAstx5
7. When dispensing dough for churros you should use a pastry bag and what tip? *
1 point
This tip can be found for purchase online at: https://bit.ly/3aiuOGr
This tip can be found for purchase online at: https://bit.ly/3aiuOGr
8. What kind of oil is recommended for deep frying the churros in this recipe? *
1 point
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9. After shaping the churros, they go into the freezer for how long? *
1 point
10. What is the second step of the procedure of this recipe? *
1 point
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Delicious churros, soft, warm, crispy, and sweet!
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