Corn Dog Roll

Flavor: Original; Technique: Baked; Time: Several hours; Difficulty: Advanced.

Corn Dog Roll Cooking Steps

Warm 90g of water to a warm temperature, add 30g of egg, 1 tbsp of sugar, 1/8 tsp of salt, 4g of yeast, mix well.

In a stand mixer, add 200g of all-purpose flour, then pour in the liquid from step one, mix on the second speed until it forms a dough, then add 3 tbsp of butter.

Mix on the second speed for about 20 minutes, dip your finger in oil, pull up a small piece of dough to see if it can be stretched into a thin film, if it can, the dough is ready, the film doesn’t need to be too thin, we’re not making noodles, no need to be too strict.

Place the dough in a bowl greased with vegetable oil, cover with plastic wrap and let it rise in a warm environment for 60 minutes.

Time’s up, the dough has risen nicely.

Place the dough on a floured surface, knead a few times to remove air bubbles, then cover with plastic wrap and let the dough relax for about 15 minutes.

Divide the dough into 6 equal parts, let them relax for 10 minutes.

Roll each small piece of dough into a long strip.

Starting slightly below one end of the corn dog, roll it up, pinch the end tightly, it’s obvious, the ends are now exposed.

Place on a baking sheet, brush the surface with a layer of whole egg, preheat the oven for about 20 seconds to warm it up inside, then turn it off, put the whole tray of corn dog rolls in the oven and let them rise for 30 minutes.

Remove the corn dogs, preheat the oven to 340°F, before placing them in the oven, brush another layer of whole egg, set for 20 minutes, bake until golden brown. Enjoy!