Gluten-free hotdogs
- 100 ml lukewarm milk
- 1 teaspoon of sugar
- 25 g of fresh yeast
- 400 g Bread mix white Liana
- 50 g Liana rice flour
- 230 ml of water
- 1 teaspoon of salt
- 2 spoons of olive oil
- 4-5 diet sausages
- 2-3 cheese threads or dumplings
Appendices
- Liana rice flour for sprinkling
- olive oil for brushing
1. Mix lukewarm milk, sugar and yeast. Let it stand for about 10-15 minutes.
2. Put the risen yeast into a food processor together with flour, water, and salt and knead the dough for 5-7 minutes. Then add the oil and let it mix for 2-3 minutes. Cover the bowl with a bag and let it rise for about 60 minutes.
3. Cut the sausages in half. Cut each half lengthwise so that the ends are not cut. We make an incision and place a cheese wedge, threads or a piece of cheese. We prepare all the sausages using this procedure.
4. Transfer the risen dough to a floured board, mix and divide into 8-10 parts (depending on how big the sausages are). We process each part and roll it into an oval shape. Wrap the sausage in the dough. We press the ends so that the cheese does not leak out. Place on a tray lined with baking paper, cover and leave to rise for 20 minutes.
5. Before baking, coat the hotdogs with olive oil and bake in a heated oven at 200°C for 20-25 minutes.
- 100 ml lukewarm milk
- 1 teaspoon of sugar
- 25 g of fresh yeast
- 400 g Bread mix white Liana
- 50 g Liana rice flour
- 230 ml of water
- 1 teaspoon of salt
- 2 spoons of olive oil
- 4-5 diet sausages
- 2-3 cheese threads or dumplings
Appendices
- Liana rice flour for sprinkling
- olive oil for brushing
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