Korean Corn Dog

Ingredients

Dough

  • 300g Flour
  • 3g Fresh Yeast
  • 15g Sugar
  • 3g salt
  • 180ml water
  • 20g Canola Oil

Corn dog

  • 3 Kransky sausages
  • 200g Mozzarella block 
  • 20g Panko breadcrumbs

Wine Pairing

Selaks Origins Pinot Noir

Method

Pre-heat the Oven at 175c and the deep-Fryer at 175c.

Activate Fresh Yeast, break up the yeast into a bowl with lukewarm water.

Feed the yeast with pinch of sugar.

Once the yeast is activated then place the rest of ingredients in a bowl with ‘Yeast & water’ then mix it till it combine
Once it becomes to a form of dough, Clingfilm the bowl and place it in warm place to prove.

Cut Mozzarella block into strips (batons). Skewer the mozzarella and kransky with Bamboo skewers. Place the Panko bread crumb in a tray next to deep-fryer.

To finish:

Roll the dough into strips. Wrap both Kransky and Mozarella with the dough (twist them). Roll over the bread crumb. Deep-fry, then place it in the oven for 2-3mins.