Korean Corndogs

Name: Korean Corndogs
Yield: 2
Ingredients: 200 g all purpose flour; 100 ml water; 1 teaspoon instant dry yeast; 30 g sugar; 1 teaspoon salt; 1 egg; 200 g bread crumbs; 2 sausages; 0.5 cube mozzarella cheese; 500 ml oil; 2 tablespoon chili sauce; 2 tablespoon mayonnaise

2 servings

Open source

650

Calories

22g

Protein

75g

Carbs

30g

Fat

Ingredients

1200 g all purpose flour(200g)
2100 ml water(100g)
31 teaspoon instant dry yeast(3g)
430 g sugar(30g)
51 teaspoon salt(5g)
61 egg(50g)
7200 g bread crumbs(200g)
82 sausages(100g)
90.5 cube mozzarella cheese(50g)
10500 ml oil(460g)
112 tablespoon chili sauce(30g)
122 tablespoon mayonnaise(28g)

Instructions

1In a bowl, mix all purpose flour, instant dry yeast, sugar, salt, egg, and water to form a dough.
2Cover the dough and let it rest for 1 hour.
3Cut the mozzarella cheese into cubes.
4Insert a sausage and mozzarella cube onto a skewer.
5Coat the sausage and cheese with the rested dough.
6Roll the coated sausage in bread crumbs.
7Heat oil in a deep pan.
8Fry the corndogs until golden brown and crispy.
9Drain excess oil and serve with chili sauce and mayonnaise.