Zero-fail formula, just add water and oil to make it! (Includes piping bag and piping nozzle)

Wheat flour, Penglai rice flour, acetylated distarch phosphate, corn starch, sugar powder (containing cassava dextrin), pregelatinized cassava starch, milk powder.

Ingredient prep: 150g Churros Flour Mix, 120g Water, 30g Salad oil, Topping: Cocoa powdered sugar or cinnamon sugar (optional) 1. Mix the Dough: Mix water and salad oil, then add the pre-mix. Stir until smooth and elastic. Transfer to a piping bag and pipe into 5cm strips. 2. Fry or Pan-Fry with Less Oil: Heat oil to 160–170°C over medium-low heat. Fry the dough until golden and puffed, flipping gently to prevent sticking. 3. Dust and Serve: Remove from heat and dust with cocoa powdered sugar or cinnamon sugar while hot. Serve with jam or chocolate sauce for the best flavor! TIPS: The ideal dough texture is "smooth and non-sticky". The dough softens easily, so use it as soon as possible. If the oil temperature is too low, the churros will absorb too much oil; if too high, they will burn on the outside while remaining raw inside. Keep it between 160–170°C. Use a star-shaped piping tip for more beautiful churros!