Description
Mini corn dogs are perfect for friendly parties. They can be served with ketchup, mustard, hot sauce and vegetable salad.
Ingredients
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Sausage
6 piece
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Butter
60 g
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Sugar
2 Tbsp
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Chicken egg
2 piece
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Buttermilk
110 ml
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Flour
100 g
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Corn flour
60 g
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Leavening agent
1 tsp
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Salt
0.5 tsp
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Pepper
-
Chili
Cooking
1. Prepare your ingredients for cooking the corn dogs sausages.
2. Mix with a whisk the soft butter with the sugar.
3. Add eggs and beat well.
4. Add buttermilk, salt, taste and keep mixing with a whisk.
5. In a separate bowl, combine wheat and corn flour. Add the baking powder and sift.
6. Mix wet ingredients with dry ingredients until smooth.
7. The dough will be thick. Slush molds (I have the molds under muffins). Silicone grease is not necessary. Spread the dough over the cups to half the volume.
8. Sausages cut into 3 pieces. The last 2 pieces of sausage, cut to the middle into 8 parts,...
9... and spread (drown in dough) one in the middle of the molds. The middle of the sausage decorate with colored pepper. But it's better to do when I bake the corn dogs. The remaining slices of sausage, decorate the buns, slightly pushing them into the dough.
10. Preheat the oven to t 180-190 C and bake the buns until Golden brown. If you have small cookie cutters "mini muffins" for the corn dogs on a 1-2 bite, they go out about 40 pieces and they are baked for 10 minutes. And in tins for muffins and cupcakes from 20-30 minutes, guided by your oven.
11. Council. Muffins can be cooked with chili pepper. For this, we must put the chili pepper on the burner and burn from all sides. Then the cooled pepper and remove the skin. Carefully cut from one side, remove the seed, then turn into a roll and cut into several parts (the number of corn dogs). Spread slices of pepper in the middle of the baked sausages.
Bon appetit!
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