Corn Dogs Coreanos

Serves 4
youtube.com

Directions

  1. 1In a bowl, put warm water, sugar and baker's yeast
  2. 2In a bowl, put warm water, sugar and baker's yeast
  3. 3In a bowl, put warm water, sugar and baker's yeast
  4. 4Mix this on top so that the sugar dissolves a little and add an egg.
  5. 5Mix this on top so that the sugar dissolves a little and add an egg.
  6. 6Mix this on top so that the sugar dissolves a little and add an egg.
  7. 7Mix again and the last thing that remains to be added would be flour and salt.
  8. 8Mix again and the last thing that remains to be added would be flour and salt.
  9. 9Mix again and the last thing that remains to be added would be flour and salt.
  10. 10Cover and let the dough ferment until it doubles in size.
  11. 11Cover and let the dough ferment until it doubles in size.
  12. 12Cover and let the dough ferment until it doubles in size.
  13. 13Cut the potato into small pieces.
  14. 14Cut the potato into small pieces.
  15. 15Cut the potato into small pieces.
  16. 16Cook in boiling water with a good amount of salt for about 4 minutes.
  17. 17Cook in boiling water with a good amount of salt for about 4 minutes.
  18. 18Cook in boiling water with a good amount of salt for about 4 minutes.
  19. 19Drain the potatoes very well and leave them on kitchen paper to dry and cool.
  20. 20Drain the potatoes very well and leave them on kitchen paper to dry and cool.
  21. 21Drain the potatoes very well and leave them on kitchen paper to dry and cool.
  22. 22Take advantage of this time to make the skewers. They will be half cheese, half frankfurt.
  23. 23Take advantage of this time to make the skewers. They will be half cheese, half frankfurt.
  24. 24Take advantage of this time to make the skewers. They will be half cheese, half frankfurt.
  25. 25Cut the frankfurt into pieces of about 4 or 5 cm.
  26. 26Cut the frankfurt into pieces of about 4 or 5 cm.
  27. 27Cut the frankfurt into pieces of about 4 or 5 cm.
  28. 28To cut the cheese I like to put a frankfort for reference and in this way I know how thick I have to cut the cheese.
  29. 29To cut the cheese I like to put a frankfort for reference and in this way I know how thick I have to cut the cheese.
  30. 30To cut the cheese I like to put a frankfort for reference and in this way I know how thick I have to cut the cheese.
  31. 31To the potatoes now cooled down add two tablespoons of cornstarch.
  32. 32To the potatoes now cooled down add two tablespoons of cornstarch.
  33. 33To the potatoes now cooled down add two tablespoons of cornstarch.
  34. 34Remove any excess of maize.
  35. 35Remove any excess of maize.
  36. 36Remove any excess of maize.
  37. 37After the dough has been resting and has doubled in size, pass it to a flat plate.
  38. 38After the dough has been resting and has doubled in size, pass it to a flat plate.
  39. 39After the dough has been resting and has doubled in size, pass it to a flat plate.
  40. 40Have a tray with panko and on the other the potatoes prepared.
  41. 41Have a tray with panko and on the other the potatoes prepared.
  42. 42Have a tray with panko and on the other the potatoes prepared.
  43. 43Breading order : Dough -> Potatoes -> Panko
  44. 44Breading order : Dough -> Potatoes -> Panko
  45. 45Breading order : Dough -> Potatoes -> Panko
  46. 46Before putting them in the fryer give the form.
  47. 47Before putting them in the fryer give the form.
  48. 48Before putting them in the fryer give the form.
  49. 49Fry for about 4 or 5 minutes at 170 degrees.
  50. 50Fry for about 4 or 5 minutes at 170 degrees.
  51. 51Fry for about 4 or 5 minutes at 170 degrees.
  52. 52Once they are golden brown, put a good amount of sugar on top.
  53. 53Once they are golden brown, put a good amount of sugar on top.
  54. 54Once they are golden brown, put a good amount of sugar on top.
  55. 55Add the sauces.
  56. 56Add the sauces.
  57. 57Add the sauces.
  58. 58Add a good amount of sugar on top.
  59. 59Add a good amount of sugar on top.
  60. 60Add a good amount of sugar on top.
  61. 61For Oreo dough, cover an oreo with the previoulsy prepared dough.
  62. 62For Oreo dough, cover an oreo with the previoulsy prepared dough.
  63. 63For Oreo dough, cover an oreo with the previoulsy prepared dough.
  64. 64Fry.
  65. 65Fry.
  66. 66Fry.

Ingredients

  • 100 mL agua tibia
  • 100 mL agua tibia
  • 100 mL agua tibia
  • 30 g azúcar
  • 30 g azúcar
  • 30 g azúcar
  • 4 g levadura de panadería
  • 4 g levadura de panadería
  • 4 g levadura de panadería
  • 1 huevo
  • 1 huevo
  • 1 huevo
  • 220 g harina
  • 220 g harina
  • 220 g harina
  • 4 g sal
  • 4 g sal
  • 4 g sal
  • 1 patata pequeña
  • 1 patata pequeña
  • 1 patata pequeña
  • 2 cs maizena
  • 2 cs maizena
  • 2 cs maizena
  • Frankfurts
  • Frankfurts
  • Frankfurts
  • Queso Gouda
  • Queso Gouda
  • Queso Gouda
  • aceite para freír
  • aceite para freír
  • aceite para freír
  • ketchup
  • ketchup
  • ketchup
  • mostaza
  • mostaza
  • mostaza
  • azúcar
  • azúcar
  • azúcar

Tips

  • It is important that you use the amounts that I leave on the screen so that the dough has the correct consistency.
  • In many Korean corn dogs they carry in the dough like very very small pieces of potato, as if they were potato chips stuck in the dough.
  • Be sure to dry the frankfurts and cheese very well.
  • Use thick wooden skewers.
  • Assure that these brochetes fit well in the pan where you are going to make the frying.
  • Don't be disheartened when breading.
  • If at any time you see that there is too much dough, put a little oil on your hands and remove the excess.
  • Do not forget the sugar.
  • You can substitute maize for regular flour.
  • It is important to remove excess maize.
  • For the topping to stick better to the dough, you need to press them slightly.
  • Repairs the dough with your finger.
  • Recommends to use a themometer when frying.
Corn Dogs Coreanos | Clip Recipe