Half and Half corn dog

By: Gladys

Mozzarella (Half)
Sausage (Half)
Dough (500grams flour, 259 grams rice flour, 5 grams yeast) (First gear 450ml warm water) (Second gear 137.5ml warm water)
Breadcrumbs (Obento)
Oil
Kewpie sauce (garnish)
Ketchup (garnish)
Honey mustard (garnish)
Sugar (garnish)
Chopsticks for inserting mozzarella and sausage.

Combine flour, rice flour and yeast in a mixing bowl
Set stand mixer to gear 1 and mix using 450ml of warm water for 4 minutes.
Once done, set stand mixer to gear 2 and add 136.5ml warm water
Once combine into dough, set for atleast 30 minutes before using.
Put half mozzarella and half sausage to the chopsticks
Once dough rise up, coat the half and half with dough
Coat the half and half with bread crumbs (Obento)
Once the oil has been set to 375 F degrees, deep fry the corndog to 5 minutes.
After cooking, place in drying rack and wait for atleast one minute to remove excess oil
Garnish with sprinkle of sugar, ketchup, honey mustard and kewpie for added sauce.