Pressure Cooker Churro Bites Silikong Recipes

INSTANT POT CHURRO BITES (WITHOUT A MUFFIN MIX)

Steps:

• In a medium mixing bowl whisk together the brown sugar, melted butter, cinnamon and milk. Then stir in the baking powder, flour and salt until no white streaks remain.
• Spray your silicone egg bites mold with non stick cooking spray. Spoon the batter into each mold. They should be about ¾ full. Cover your egg bite mold with foil.
• Pour 1 cup of water into the bottom of your Instant Pot. Place the egg bites mold on top of a trivet (I use this sling/trivet) and lower into the bottom of the pot.
• Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes on high pressure. When time is up let the pot sit for 10 minutes and then move the valve to venting.
• Remove the lid and pull out the churro bites. Remove the foil. Place a plate on top of the egg molds. Then flip over the plate and the molds so that the churro bites pop out on top of the plate. Gently push your thumb into silicone mold to pop out the bites.
• In a bowl or on a plate stir the white sugar and cinnamon together. Roll each of the churro bites in the mixture to coat. Eat and enjoy!

PRESSURE COOKER CHURRO BITES

Steps:

• Mix cake mix, 1/4 tsp cinnamon, eggs, 3/4 c. of the brown sugar mix in the packet that is included in your muffin mix box, and buttermilk until smooth.
• Spray your egg mold with a bit of non stick spray and fill your cups 3/4 of the way full. Add 1.5 c water into your pot and put a trivet into pot as well.
• Cover egg mold with foil, use a sling to lower it down on to your trivet. (if you have 2 egg molds you can stack both in the same pot for the same time and make a double batch at once)
• Close lid and steam valve.
• Set Instant Pot or other pressure cooker to high pressure for 12 minutes. Allow to naturally release all steam.
• Remove egg mold and take off foil.
• Allow to cool for just a few minutes, until you can pick up the mold.
• Gently push on the bottom of each hole to pop out each churro bite.
• Add 4 tbsp. brown sugar on to a plate or bowl and roll each churro bite into it so they are coated, will stick to outside.
• Mix remaining 1/2 tbsp cinnamon and 1 tbsp sugar into a bowl and sprinkle on top of each one generously.
• Enjoy!Can use an injector filled with cream cheese frosting to push frosting into the center of each one too if you want.

CHURRO BITES

Steps:

• For the churro dough: Heat 2 inches oil to 350 degrees F in a wide 3 1/2 to 4-quart heavy pot over high heat.
• In a medium saucepan over medium-high heat, combine 1 cup water and the cinnamon stick and bring to a boil. Discard the cinnamon stick. Add the butter, sugar and salt and stir until the sugar dissolves and the butter melts. Turn off the heat. Using a wooden spoon, quickly stir in the flour until it is well combined and a shiny dough forms. Return the pan to medium-heat and cook the dough, stirring, until it starts to pull away from the sides of pan, about 2 minutes. Transfer the dough to a medium bowl and let cool, about 5 minutes. Beat in the eggs, 1 at a time, stirring vigorously after each addition, until the egg is completely incorporated (the dough will be sticky.)
• Transfer the dough to a pastry bag and pipe 1-inch pieces, cutting the dough with scissors every inch, into the hot oil. Fry the churro bites, 6 at a time, turning occasionally, until golden brown, 3 to 4 minutes per batch. Drain on paper towels. Return the oil to 350 degrees F between batches.
• For the cinnamon sugar: Combine the sugar and cinnamon in a shallow bowl.
• For the Mexican chocolate sauce: Bring the heavy cream to a simmer over medium heat. Turn off the heat and add the chopped chocolate, stirring until completely dissolved. Serve warm as a dipping sauce for the churro bites.
• Roll the warm churro bites in the cinnamon-sugar. Serve Mexican chocolate sauce alongside for dipping churro bites.

BAKED MINI CHURRO BITES

Steps:

• For the churros: Adjust the oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment.
• Bring 4 tablespoons of the butter, 1 tablespoon of the sugar, the salt and 1/2 cup of water to a boil in a small saucepan over medium heat. Add the flour and stir constantly until the mixture forms a ball. Transfer to a large bowl and beat with an electric mixer on medium-low until the dough is cool to the touch. Add the eggs one at a time and beat until incorporated. Transfer to a large pastry bag fitted with a 1/2-inch wide star tip.
• Pipe the batter into 2-inch lengths about 2 inches apart on the prepared baking sheets. Bake until golden brown, rotating the trays from top to bottom about halfway through, 15 to 18 minutes. Let sit on the baking sheets for a few minutes.
• Melt the remaining 3 tablespoons of butter in a medium microwave-safe bowl. Toss 1/4 cup sugar and 1 teaspoon cinnamon together in another medium bowl. Working in small batches, dip the churros completely in the melted butter and let any excess drip off, then toss in the cinnamon-sugar until completely coated. Once the cinnamon-sugar mixture is too wet to coat, mix together a fresh batch with the remaining 1/4 cup sugar and 1 teaspoon cinnamon. The churros can be baked and coated 1 day ahead of time and stored at room temperature in an airtight container.
• For the caramel-mango sauce: Bring, the sugar, salt and 1/4 cup of water to a boil in a small saucepan over medium heat. Continue to cook, swirling the saucepan occasionally but not stirring, until the mixture turns a medium caramel color (slightly darker than honey), about 5 minutes. Remove from the heat and stir in the mango and butter (take care, the mixture will bubble). Let the mixture cool for a few minutes in the saucepan, then transfer to a food processor and process until smooth. Keep refrigerated until ready to use. The caramel-mango sauce can be made a day ahead. Serve the churros with the caramel-mango sauce for dipping.

BAKED CHURRO BITES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180˚C).
• In a saucepan over medium heat, melt the butter and brown sugar in the water and bring to a boil.
• Turn off the heat and stir in the flour.
• Take the pot off of the heat source, and mix in the vanilla, then the eggs one at a time.
• Transfer mixture to a piping bag with a 5 point, or star, tip.
• Pipe out thick 3-inch (8 cm) strips of churro batter onto a baking sheet covered with parchment, using a knife to release each piece from the piping tip, if needed.
• Bake for 10 minutes, then broil until golden brown.
• Dredge each churro in melted butter, then cinnamon sugar.
• Serve with melted chocolate if desired.
• Enjoy!

INSTANT POT CHURRO BITES

Steps:

• Spray the inside of two silicone egg bite molds with non-stick spray.
• Add cinnamon and nutmeg to the prepared cake mix. Stir to combine.
• Spoon the cake batter into the egg bite molds until they are 3/4 full.
• Tap the mold on the counter to settle batter and remove any bubbles. Cover with foil, sealing edges.
• Insert trivet in the Instant Pot and add 1 cup water.
• Carefully place the egg molds onto the trivet. Lock the lid in place and turn the knob to sealing.
• Press the Manual or Pressure Cook button and set for 12 minutes.
• When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
• Carefully remove the molds from the pot. Place on a cooling rack and allow to set for 5 minutes before unmolding.
• In a shallow bowl, mix together brown sugar and 1 Tbsp cinnamon. While still warm, roll each cake bite in sugar-cinnamon mix.