Sealy Class | Corndogs & Mochis

Mochi Steps:

wear gloves while making!

1. Add mochi powder + 45ml water in bowl. Mix then place on placemat (covered in cooked corn flour) to knead until smooth.
2. Divide mochi dough into 3, take small amount of each doughs to make mouths.
3. Flatten mochi dough, place red bean paste inside, then wrap and round them into balls.
4. Add the mochi mouths, then draw the eyes and nose using chocolate sauce.

Corndog Steps:

Making the dough

1. Add flour + baking powder + sugar + a pinch of salt into mixing bowl. Mix.
2. Add 33ml water into the mixing bowl. Mix until it becomes dough.
3. Add butter into the dough. Mix, then place on placemat to knead thoroughly.
4. Preheat the oven on 180°

Shaping the Corndog

1. Cut sausage into 3. Stick in bamboo skewers.
2. Divide dough into 3. Take small amount of each doughs to make seal tails.
3. Wrap the sausages with doughs, with heart shaped small doughs as the tail.
4. Bake for 15 minutes on 180° until golden brown.

Decorate the Corndog

1. Draw the mouth using white mayo, the eyes and nose using black mayo, and the blush using ketchup.