Note: You can use all cake flour (200 g) instead of 100 g of bread flour and 100 g of cake flour.
Mix the ingredients marked ● and sift.
Put all the ingredients marked ★ in a heat resistant bowl. Microwave for 4-5 minutes at 500w and heat until just before boiling.
Add all the flour you mixed at stage (1), and stir swiftly with a spatula.
Microwave for 2 and half minutes at 500 w without plastic wrap. Stir well with a spatula. At this stage, it will be glutenous since a little moisture has evaporated.
Gradually add and mix beaten eggs. The dough becomes shiny but should not slide off the spatula easily.
Place the dough in a pastry bag fitted with a star nozzle (You can use the free one that comes with fresh cream.) Pipe lengths of dough onto wax paper cut into moderate size.
Deep fry the dough on the wax paper at 320F/160C. (If the wax paper falls apart from the churros, remove from pan)
The churros in the photo don't have toppings, but sprinkle sugar, brown sugar or kinako (roasted soybean flour) if you like. It will have a more Japanese taste.
Story Behind this Recipe
I've made cream puff pastry in the microwave by following the recipe on the microwave manual. I thought I could make churros dough in the microwave, so I tried it out. Just making regular churros dough was boring, so I tried making it with soy milk and dark brown sugar.
If you use sugar and milk instead of brown sugar and soy milk, it will be regular churros. :) Use a star nozzle to pipe. I've heard the dough would swell and burst during deep frying if you don't use a star nozzle...