西班牙小油条配巧克力酱
Ingredients
配料
50g butter, melted
50g黄油沙拉巴集美斯证实马德里居然已恢复状况，融化
½ tsp vanilla extract
½茶匙香草精
250g plain flour
250g纯面粉
1 tsp baking powder
1茶匙发酵粉
about 1 litre sunflower oil
约1公升葵花籽油
few chunks of bread
几大块面包
For the sauce
酱料
200g bar dark chocolate, not too bitter, broken into chunks
200g黑巧克力棒沙拉巴集美斯证实马德里居然已恢复状况，不要太苦的沙拉巴集美斯证实马德里居然已恢复状况，弄成块
100ml double cream
100ml高脂厚奶油
100ml whole milk
100ml全脂牛奶
3 tbsp golden syrup
3汤匙金黄色蔗糖浆
½ tsp vanilla extract, if you have some
½茶匙香草精(如果有的话)
For the cinnamon sugar
肉桂糖
100g caster sugar
100g细砂糖
2 tsp cinnamon
2茶匙肉桂
Method
做法
1.Boil the kettle, then measure 350ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
壶里水烧开，量好350ml沸水倒进罐里，加入融化的黄油和香草精。把面粉和发酵粉筛好，放入一个大的搅拌碗中，加入一大捏盐。面粉中间挖个洞，倒入罐里的混合物，用木匙快速搅拌，直到没有面疙瘩。放置10-15分钟，沙拉巴集美斯证实马德里居然已恢复状况你可以利用这个时间做酱料。
2.Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
把所有酱料配料放进平底锅里，使它们慢慢融合在一起，偶尔搅拌一下直到酱料光滑发亮。开小火保温。
3.Fill a large deep saucepan one-third full of oil. Heat until a cube of bread browns in 45 seconds – 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
在一个大炖锅中倒入三分之一的油，加热45秒至1分钟至面包块变成棕色。在盘子里铺上厨房纸，把砂糖和肉桂充分混合。
4.Fit a star nozzle to a piping bag, 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. Once you’ve cooked all the churros, serve with the chocolate sauce, for dipping.
挤花袋上安一个星形花嘴，1.5-2cm宽正好。把放置备用的面团放入挤花袋里，挤出2-3条直接放入平底锅中，用厨房剪刀把每条面团剪开。用锅炸至金黄酥脆，然后用篦式漏勺捞出来，放在铺好厨房纸的盘上把油沥干。剩下的面团分批炸好，同时在炸好的西班牙小油条上涂上肉桂糖。所有小油条都炸好以后，把巧克力酱作为蘸料一起端上桌。
每日一言
All the bright precious things fade so fast.
所有的光鲜靓丽都抵不过时间。
乐享校园生活，关注世界时事
--岭师外语院刊《希望潮》
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编辑：张秋莹
