Churros

1: Sift all purpose flour, granulated sugar, matcha powder & salt.

2: Heat a small sauce pan to medium heat, then add water and butter. Once the butter has melted add in sifted dry ingredients. Mix and flatten the dough with a spatula until all flour clumps have disappeared, ~3 min.

3: Transfer the dough to a mixing bowl, and beat with a hand mixer attachment starting from low speed, to medium until the mixture has cooled to room temp.

4: Once cooled, add egg whites and vanilla, and beat until the mixture combined, leaving a V when the beater is lifted.

5: Prepare a sheet tray with parchment paper and transfer the batter to a piping bag fitted with a star shaped tip. Pipe 6 large churros, or 12 thin ones.

6: Place piped churro tray into the freezer, meanwhile heat the oil to 350F (176C) and prepare a frying rack or a plate lined with paper towels.

7: Once the oil has heated to 350F (176C) cut the churros with parchment paper individually, and carefully slide into the hot oil. Cook for a total of 6 minutes for large churros or 4-5 for small ones until golden brown.

8: Transfer to a frying rack, and let the oil drain for 2 min.

9: Prepare the Cinnamon Sugar by combining ingredients together in a medium sized bowl and add warm churros to coat.

10: Prepare the Chocolate Sauce by heating heavy cream in the microwave until steaming. Place dark chocolate into a heat-proof bowl and pour heavy cream on top, whisk until melted.