The best gluten-free stuffed langoustines
Ingredients
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- 20 g of yeast
- 1 / 2 KL sugar
- 250 ml of milk
- 250 g Bakery mix Liana
- 250 g Bread mix white Liana
- 1/2 tsp salt
- 1 egg
- 250 g of sour cream
Next we need:
- ketchup
- ham
- cheese
- sweet corn
- champignons
- Mix all the ingredients for the dough using a mixer with kneading paddles.
- Cover the dough and put it in the refrigerator, where it can stay for a week.
- We gradually remove as much dough as we want the langoustines to be.
- Roll out on a floured work surface and fill with your favorite ingredients, e.g. ketchup, ham, cheese, corn and mushrooms. Stick together like pirogues and fry in hot oil until golden.
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Ingredients
Print recipe
Share on Facebook
- 20 g of yeast
- 1 / 2 KL sugar
- 250 ml of milk
- 250 g Bakery mix Liana
- 250 g Bread mix white Liana
- 1/2 tsp salt
- 1 egg
- 250 g of sour cream
Next we need:
- ketchup
- ham
- cheese
- sweet corn
- champignons
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