Step 1

Sift the low-gluten flour and set aside

Step 2

White sugar, milk, unsalted butter, vanilla extract bring to a boil until fully boiled, remove from heat, pour in the low-gluten flour, stir quickly with a spatula, and stir until powder-free and grain-free.

Step 3

The dough cools to about 60 degrees Celsius, add the egg liquid in several times, quickly mix well with a spatula, the eggs must be at room temperature, and they will blend if they continue to stir

Step 4

Then add glutinous rice flour, mix until completely mixed, and stir until the whole batter can be lifted and stick to the spatula

Step 5

Place the batter in a piping bag, squeeze out the shape in a baking dish lined with oiled paper, and freeze in the refrigerator for 30 minutes to set

Step 6

Heat the corn oil to about 150 degrees Celsius, take out the frozen dough, put it in an oil pan, fry over medium heat for about 4 minutes until the surface is golden brown, remove and drain the oil

Step 7

Coat the surface with a mixture of white sugar and salt while hot

Step 8

Chocolate melts by heating with warm water, peeled and chopped pistachios, and chops freeze-dried strawberries

Step 9

Churros dipped in chocolate, sprinkled with pistachio crumbles and freeze-dried strawberry crumbles for garnish