Churros Corn dog (Hot dog)

Name: Churros Corn dog (Hot dog) Korean Street Food
Prep time: 45 min
Cook time: 3 min
Total time: 48 min
Yield: 10
Cuisine: Korean
Ingredients: 120g Unsalted butter; 30g Brown sugar; 1/8ts Salt; 225g Water; 150g Plain flour; 3 Egg; 5g Vanilla extract; Sausage; Sugar; Cinnamon powder

Korean Street Food

by Cooking Tree 2023-02-13

written by Cooking Tree 2023-02-13

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In Cooking Tree, we’re serving up delicious Churros Corn dog (Hot dog) Korean Street Food, and we’ll show you how to make it from scratch.

I made a fried churro dog by rolling the churros dough around the sausage.
I saw them being sold on the street these days, and I made them because they look more interesting than regular hot dogs and they are different colors~

Kneading the dough on the sausage has to be done more slowly than I thought and it is a little difficult to do by myself, so one person grabs the sausage and returns it and the other person kneads the dough to get a consistent shape.

If you are doing it yourself, I think you can hold the sausage short and slowly shape it little by little.

I fried them all and sprinkled a bit of cinnamon sugar, but the subtle cinnamon flavor went well together and it was delicious~

The dough is thin and the sausage is thick, so the texture is crispy and the sausage is chewy, so it’s really delicious~~
It is good to eat with various sauces such as ketchup, mustard, and chili sauce~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Churros Corn dog (Hot dog) Korean Street Food

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Rating: 4.0/5
( 61 voted )

Serves: 10 Prep Time: 45 Minutes Cooking Time: 03 Minutes 03 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

120g Unsalted butter

30g Brown sugar

1/8ts Salt

225g Water

150g Plain flour

3 Egg

5g Vanilla extract

Sausage

Sugar

Cinnamon powder

Instructions

Put unsalted butter, brown sugar, salt and water in a pot and boil it until the butter is melted. Remove from the heat and sieve the wheat flour and mix.

Put it on low heat and stir for about 1-2 minutes. When the color of the dough changes and becomes moist and a thin film forms on the bottom, take it off the heat and place it in another bowl to cool.

Mix egg and vanilla extract, add to the dough in step 3, mix, and place in a piping bag.

Insert a wooden skewer into the sausage and squeeze the churros dough around it.

Put the hot dog in the cooking oil boiled to about 170 degrees and fry it for about 3 minutes until golden brown.

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