Recipe: Korean Corn Dog Batter
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Ingredients
- 2 ct. Large Grade A Eggs
- 6½ oz. Tap Water
- 10½ oz. Primo Gusto Crust & Bread Flour
- 4 oz. Rice Flour
- ½ oz. Gordon Choice Granulated Cane Sugar
- 2 tsp. Instant Yeast
- 1 tsp. Coarse Kosher Salt
Recipe Preparation
- Crack the eggs into the bowl of a stand mixer fitted with a dough hook. Add the water.
- Add the sifted flours, sugar, yeast and salt.
- Mix on low speed until fully combined and increase speed slightly until the gluten has developed.
- Transfer the dough to a lightly greased bowl and cover with plastic wrap.
- Allow the dough to rise at room temperature until it has doubled in size (up to two hours).
- Store in the cooler if not using immediately.
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