Baked Cheetos

Place butter, water, and granulated sugar in a milk pan, heat over medium heat, and you can stir with a spatula midway to help the sugar dissolve, cook until boiling, then turn off the heat.

While still hot, add the low-gluten flour, and use a spatula to quickly stir until there is no dry flour or lumps. The hot dough method makes the resulting churros taste more fragrant.

Beat the eggs, and when the batter has cooled to a warm temperature, add them in three installments, mixing thoroughly after each addition before adding the next.

Finally, achieve a batter consistency where, when you lift the spatula, the batter does not fall down and forms an inverted triangle shape. About one and a half eggs were used. Note: Different flours absorb water differently, and the size of eggs varies, so the exact amount should be determined based on the batter's consistency.

Install a large 18-tooth piping tip in the piping bag, fill it with the prepared batter, and cut an opening at the tip.

Line the baking tray with parchment paper, squeeze in the batter, 5-10 centimeters in length. You can make the churros as long as you want.

Preheat the oven, set to 190°C with both top and bottom heat, place in the middle layer, and bake for 20-25 minutes until the surface turns golden brown. I use a Haobike 80S convection oven, which is not a very large commercial oven; it has stable performance and evenly browns, making it easier to manage than an ordinary home oven.

It's very delicious when eaten hot right out of the oven, and when cooled to warm, the crust becomes crispy, very tasty.

Hollow in the middle and full of air holes, so it tastes exceptionally soft and fragrant.

Small and cute.