Hot Dog Sticks
Ingredients
- 60 g corn starch
- 60 g low gluten flour
- 4 g baking powder
- 15 g white sugar
- 1 g salt
- 1 egg
- 50 ml milk
- 4 sausages
Instructions
- Sift 60 grams of corn starch, 60 grams of low-gluten flour, and 4 grams of baking powder and mix evenly.
- Add 15 grams of white sugar, 1 gram of salt, 1 egg, and 50 ml of milk.
- Mix evenly, stir into a thick batter, and refrigerate for half an hour.
- Insert the sausage and coat it with a layer of batter. Control the oil temperature at about 170°C. Put the sausage wrapped in batter into it. (Choose a longer cup to put the batter in, which will make it easier to wrap it. simmered)
- Continue frying over low heat until it floats in about 20 seconds.
- Fry until the outside turns golden brown. Remove and use absorbent paper to control oil.
- After one bite, the outer layer is soft and fragrant.
- You can add tomato sauce, mustard sauce, and other seasonings. I just ate it without dipping sauce
Notes
1. Use a little more oil, because the batter will expand during frying. If you add more oil, it will float, and the fried hot dog will be round.
2. The oil temperature should be high at the beginning. After the sausage is put in, change to a low heat to fry, otherwise the outside will be fried and the sausage inside will not be cooked yet.
3. It is best to buy sausages that are all meat, which will taste better. Don’t buy sausages with too much starch, which will not taste good.
4. Remember not to replace baking powder with baking soda.
Tried this recipe?Let us know how it was!