Today's recipe is a well-known, traditional sweet and that without a doubt you and your customers LOVE !!! Yes, we are talking about the dulce de leche churros.

This recipe was produced to do both manually and on our machines.

PASTA:
- 1 liter of Water
- 650g Wheat Flour
- 100g of Sugar
- 100g unsalted margarine
- 20g of Salt
- 1/2 tablespoon of Essence
vanilla
- 100g of Corn Flakes
Pre-cooked

FILLING
- 2.5 kG of Sweetcorn
without serum.

This recipe yields approximately 100 units of 15g.

Tips:
-Texture Mass: The ideal mass texture can not stick in the hand.

-Ingredients Pasta: The potato flake serves only to give softness to the dough it is an option.

-Formatting in machines: To work with the formatting in machines, the mass must be at room temperature. After preparation of its mass, it should be cooled in a table of 30 to 60 minutes, so that it stays at room temperature and does not occur variation in the sizes of the products.

-Recheio: The dulce de leche must be pasty or creamy and can not contain whey, as it causes your product to store moisture, causing your product to burst into frying or freezing.

-Collection: The churros is a very sensitive product. For its storage it can NOT be stacked. The correct way for your storage is next to each other. It poorly stored can burst or crack during frying. You should also protect it with a plastic sachet to avoid the crystallization of mass, lumps or moisture.
Freeze the churros in a maximum of 20 to 30 days.

-Fritura: The churros should be fried after being frozen. It can not be fried after its production as it can burst into frying.

-Temperature of the oil: It should be fried 180 degrees to 200 degrees and in small amounts, thus avoiding the churros soaking and lose their crunchiness.

-Dogustação: For security, we suggest you wait a few minutes for tasting the churros. After its frying, the churros still maintains the temperature of the frying, thus it will prevent that its customers burn the mouth when consuming.