Churros Cheese Bacon
Ingredients
Part Preparo
Part Recheio
Process
01. Place Zeelandia Salgadinhos, eggs, and milk in the mixer and mix on low speed (speed 1) for 1 minute.
02. Beat on speed 2 for approximately 2 minutes.
03. Using a piping bag with a medium star tip, pipe the dough (approximately 12 cm long) into preheated oil at 180ºC, cutting the dough close to the tip with a knife or scissors.
04. Fry for approximately 3 minutes, gently stirring the pieces without stopping.
05. Cool. Set aside.
FILLING
01. Fry the diced bacon until golden brown.
02. Place on a paper towel to remove excess fat. Set aside.
03. Cut the churro in half without separating the pieces.
04. Using a piping bag, apply approximately 25 g of Catupiry cheese into each churro.
05. Sprinkle approximately 10 g of reserved bacon over the cheese.
Tips
- The churros can be rolled in a mixture of powdered cinnamon and sugar.
Yield
33 Units of 75 g
Equipment
Mixer , Fryer , Piping Bag , Scissors , Whisk , Scale , Knife , Star Tip
Suggested shelf life
6
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 121 | % VD (*) |
| Carboidratos (g) | 6.2 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 9.0 | % VD (*) |
| Gorduras saturadas (g) | 4.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 274 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Churros Cheese Bacon
Ingredients
Part Recheio
How to make it
PREPARATION
01. Place Zeelandia Salgadinhos, eggs, and milk in the mixer and mix on low speed (speed 1) for 1 minute.
02. Beat on speed 2 for approximately 2 minutes.
03. Using a piping bag with a medium star tip, pipe the dough (approximately 12 cm long) into preheated oil at 180ºC, cutting the dough close to the tip with a knife or scissors.
04. Fry for approximately 3 minutes, gently stirring the pieces without stopping.
05. Cool. Set aside.
FILLING
01. Fry the diced bacon until golden brown.
02. Place on a paper towel to remove excess fat. Set aside.
03. Cut the churro in half without separating the pieces.
04. Using a piping bag, apply approximately 25 g of Catupiry cheese into each churro.
05. Sprinkle approximately 10 g of reserved bacon over the cheese.
Tips
- The churros can be rolled in a mixture of powdered cinnamon and sugar.
Yield
33 Units of 75 g
Equipment
Mixer , Fryer , Piping Bag , Scissors , Whisk , Scale , Knife , Star Tip
Suggested shelf life
6 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 121 | % VD (*) |
| Carboidratos (g) | 6.2 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 9.0 | % VD (*) |
| Gorduras saturadas (g) | 4.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 274 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.