Korean Corn Dog Recipe Yeast

To make a batter mixture I use flour egg yeast sugar and milk. Directions Combine 2 cups 250 g bread flour ¼ cup 50 g light brown sugar 2 tsps instant yeast and ½ tsp fine salt in a large bowl.

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The cheese I am using is Mozzarella cheese.

Korean corn dog recipe yeast. Put the dry ingredients in a basin filled with yeast water. Make a well and add water. Basically Korean corn dogs are sweeter and have a thicker breading.

Mix using the spatula for at least 3. This is the most common cheese they use in making Korean corn dogs. American corn dogs are made with cornmeal whereas Korean corn dogs are dipped in a thick batter then breadcrumbs and finished off with a sprinkle of sugar.

2 cup all-purpose flour ½ teaspoon kosher salt 3 tablespoons sugar 1 ¼ cup lukewarm water 1 ½ teaspoon instant dry yeast. Make sure to avoid direct contact between the yeast. Using a silicone spatula mix until a sticky dough is formed.

The main difference between Korean corn dogs and American corn dogs are the breading and sweetness levels. Combine all dry ingredients and stir until all dry ingredients are combined. Activate the yeast by mixing the yeast water and sugar in a bowl then stirring until the sugar is evenly mixed.

If there is air bubbles on the edges of the container this is a sign that the yeast is still active. I am using beef hot dog in this recipe but you can use chicken or pork if you like. You have to make sure the batter is thick enough to coat the sausage and cheese.

In a large bowl combine flour sugar instant dry yeast and salt.

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