Vietnamese Style Hot Dogs
The most important thing in making the batter that you should keep in mind is you must have all ingredients and equipment ready before you begin to fold the batter.
Servings: 2 people
Equipment
- Sandwich maker
Ingredients
Hot dogs batter
- 4 oz AP Flour
- 4 ea eggs
- 3 oz sugar
- ½ ea lime juiced
- butter as needed
Filling
- hot dogs or sausages cut into pieces
- dried pork floss chà bông
- cheese cube or grated cheese
Instructions
- Separate egg yolks and egg whites.
- Combine the yolks and 1.5 oz sugar, whip on medium speed while mixing with the whip attachment. Beat until a paste has formed.
- In a separate bowl, whip the egg whites on medium speed until frothy. Gradually add the remaining 1.5 oz of sugar and juice from ½ lime to the egg whites. Whip until medium peaks form.
- Turn on sandwich maker to warm it up.
- Use a large spatula to fold half of the beaten egg whites into the yolk mixture to lighten it and make its consistency more akin to the whites. Quickly fold the remaining whites into the yolk mixture. The more quickly the two egg mixtures are incorporated, the less the amount of volume lost.
- Fold sifted flour into the egg mixture gently and gradually, but quickly to prevent excessive lost of volume.
- Lightly coat sandwich maker with soft butter. Fill each mold slightly more than half way with batter, add your desired filling hot dogs, shredded dried meat, or cheese. Add more batter to cover up the filling. Cook according to each maker setting. Serve hot by themselves or with your favorite homemade syrup. Enjoy!