| انشأ بواسطة | سبينس |
| وقت التحضير | 45 دقائق |
| وقت الطهي | 10 دقائق |
| عدد الأفراد | 6 |
| مطبخ | الكوري |
| النظام الغذائي | Other |
| إرشادات التحضير | وصفة سهلة |
| سعرات حرارية | 856 |
| دهون | 29g |
| المشبعة | 11g |
| بروتين | 26g |
| الكربوهيدرات | 121g |
| السكريات | 10g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFIn a medium-sized bowl, mix the lukewarm water, sugar and yeast. Stir until dissolved, then allow to sit for 5 minutes until frothy. Sift 450g flour and salt into a large mixing bowl. Whisk together until well combined. Pour the yeast mixture into the flour mixture and whisk until a sticky dough forms. Cover with a warm towel and allow to proof in a warm place for 30 minutes, or until doubled in size.
Dice the thin cut fries into ½cm x ½cm cubes. Transfer to a tray and dust with 65g flour. Prepare a separate tray with the Panko breadcrumbs.
Preheat a deep fryer to 180°C.
Slice the hotdogs into four pieces. Slice the cheese into equal-sized cubes to match the sausages. Skewer a piece of sausage onto a wooden skewer, followed by a cube of cheese, and repeat until each skewer has 2 blocks of cheese and 2 blocks of hotdog. Dip the top of the skewers in the risen dough and twist the skewer, slowly wrapping a layer of dough over the skewer. Roll the skewer until the ingredients are completely coated. Lay the corndog on the diced potatoes, rolling to ensure it’s fully coated. Sprinkle Panko breadcrumbs over any exposed dough to fully coat the corndog. Repeat the process to assemble the remaining corndogs.
Fry the corndogs in batches of two for 3-4 minutes per side, or until golden brown and crispy. Drain on paper towels.
Serve hot with a drizzle of ketchup and mustard.
