Churros with Chocolate Dip

Churros

1. Sift Blue Key Superfine Superwhite Flour and baking powder together in a bowl and set aside.
2. Heat fresh milk, water and unsalted butter in a small saucepan until just about to boil.
3. Adjust heat to low and add in the flour mixture.
4. Stir until soft dough forms. Set aside and let dough rest for 15 minutes.
5. Add egg and mix well. Transfer dough to a piping bag with star shaped nozzle.
6. Heat Seri Murni Pure Vegetable Oil in a wok.
7. Pipe 3-inch dough directly into the oil, cutting off with scissors. Deep fry in batches until golden brown and drain on wire rack or kitchen paper towels. Repeat until dough is finished.
8. Combine caster sugar and cinnamon powder in a large bowl. Toss the fried warm churros with cinnamon sugar.

Chocolate Dip

1. In a heatproof bowl, combine evaporated milk, Star Brand Vanilla Flavour and unsalted butter. Using double boiler method, place the bowl over the simmering water and whisk until butter is fully melted.
2. Add icing sugar and cocoa powder. Continue to whisk until thick and smooth.
3. Transfer chocolate sauce to a dipping bowl and serve with churros.