Corn Dog is an American sausage-style street fast food in corn stick dough. Traditional Corn Dogs are fried in deep-fried, very tasty, but not very healthy. What can not be said about them oven-baked mini versions that are just as tasty but not contain a ton of fat. Knead the yeast corn dough, pull wrap it in halves strung on wooden sticks sausages and bake. For a more savory taste in the dough you can add cayenne pepper or paprika of your choice. Buns turn out very fragrant and mouth-watering. Especially delighted with this treats will be children. Nutrition value of one portion: (only 18 pcs.) Calories 265, total fat 11 g., saturated fat g., proteins 10 g., carbohydrates 31 g., fiber g., cholesterol mg., sodium mg., sugar г. 
Time: 1 hour. 30 min. Complexity: Easy Quantity: 18pcs Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. low fat milk
- 1 sachet of active dry yeast
- 2 tbsp. l olive oil + extra to grease a bowl
- 2 tbsp. l brown sugar
- 1 tbsp. yellow cornmeal
- 1 and 1/4 Art. wheat flour + additionally for work
- 1 tsp salt
- 1/4 tsp soda
- 1/4 tsp cayenne pepper or paprika
- 9 low-fat sausages, cut in half
- 1 large egg, beaten
- 1 tbsp. l black sesame seeds (optional)
Recipes with similar ingredients: milk, brown sugar, flour corn, premium flour, ground cayenne pepper, paprika, sausages, eggs, sesame seeds
Recipe preparation:
- Heat the milk in a saucepan to about 43 ° C; pour into a bowl. Sprinkle with yeast and leave for 2 minutes. Then stir in the wooden a spoonful of olive oil, brown sugar and cornmeal. Add wheat flour, salt, soda and cayenne pepper; knead sticky dough.
- Put the dough on a lightly floured work surface and Knead, adding more flour if necessary, until the dough will become smooth, but still slightly sticky, about 5 minutes. Form a ball and put it in a smeared thin layer of olive oil bowl and cover with plastic wrap. Put in a warm place until the dough rises twice, from 45 minutes to 1 hour. In the meantime, insert a wooden stick into each sausage or a small skewer, about 2 cm deep.
- Preheat the oven to 230 ° C and oil a large baking sheet. Put the dough on a lightly floured work surface and divide into 18 parts. Hands roll each piece into a rope 25 cm long. Wrap each dough rope around half sausages on a stick, seasoning and tightly pressing the edges. Put on a baking sheet.
- Lubricate the sausages in the dough with a beaten egg; optionally sprinkle with black sesame seeds. Bake until golden brown, about 15 minutes.
