Hot dog Panamericana

Mix all the basic ingredients (except salt and spices) and knead into a smooth dough. Add the salt and knead the dough until an extensive gluten structure is built. Carefully knead in the tomatoes, chili paste and spices.

Place the dough in oiled containers and leave to proof at room temperature for 60 minutes, stretching and folding once.

Cover and store overnight in a refrigerator at 0–5°C.

Heat the olive oil and sauté the onions and garlic until translucent. Add the corn, lentils, and beans and sauté for a few minutes. Add the tomatoes, stir well and simmer over a low heat until the mixture has thickened. Season with Sambal Oelek, paprika powder and salt. Finally, stir the chopped couverture into the mixture while it is still hot.

Allow the mixture to cool and refrigerate for further processing.

Soak the breadcrumbs in milk (allow to soak for approx. 20 minutes). Knead thoroughly with all the other ingredients to form a homogeneous mixture.

Shape into small balls (15 g each) and place on a baking tray lined with silicone paper.

Cook slowly in a preheated oven at a mild heat.

Process immediately if required or vacuum seal and freeze (can be stored for up to 2 weeks).

Allow the dough to acclimatize at room temperature for 3–4 hours (target: approx. 18°C dough temperature). Sprinkle decorative corn densely onto wooden boards and dust with wheat flour.

Cut 80 g pieces of dough into rectangles and place on the prepared boards. Leave to proof for 30–40 minutes at room temperature. Gently fold the dough pieces together and shape into long rolls (approx. 14 cm).

Place on loading devices with the sprinkled side facing up. Bake in a hot oven with steam (depending on the oven, approx. 10–12 minutes at 230°C).

Once cooled, pipe 40 g/12 cm sticks onto trays lined with silicone paper and freeze them completely. If necessary, process the sticks straight from the freezer.

Prepare 4 balls per hot dog (15 g each). After cooking, allow to cool and freeze if necessary.

Ingredients per serving

• 1 chili tomato roll (ready-to-bake)
• 1 filling stick with bean-corn mixture
• 4 meatballs
• approx. 1 tbsp crème fraîche
• fresh flat-leaf parsley

Preparation:

Cut the roll vertically (do not cut all the way through). Add the frozen filling stick and meatballs. Bake/heat in a hot oven (approx. 10 minutes at 220°C).

Garnish with a dollop of crème fraîche and fresh parsley. Serve hot immediately.