Spanish churros

Prepare all the materials.

Add butter, white sugar, and water to the pot.

Turn off the heat after simmering until it bubbles.

Add the cake flour and quickly stir evenly.

Turn the heat back to low and stir-fry for another minute.

Let the dough cool down, and once it is not hot to the touch, you can add the egg mixture in several batches, waiting for the previous addition to be fully absorbed before adding more. Because eggs vary in size, if the consistency is not right, you may need to continue adding the egg mixture.

Until it is stirred into a state where it forms an inverted triangle when lifted.

Fill the batter into a piping bag, and the piping tip needs to be inserted in advance.

Line the baking tray with parchment paper and squeeze in the batter.

Preheat the oven to 190° and place the baking tray inside.

Set the oven temperature to 190° and bake for 15 minutes.

Let it cool after baking.

Sprinkle with powdered sugar.

Finished, very delicious.