Gluten-free langoustines from dough in the refrigerator

1. Prepare yeast from 100 ml of lukewarm water/milk, sugar and yeast. Let it ferment for about 10 minutes. Pour both gluten-free flour mixtures, salt, egg, leavened yeast, sour cream and 250 ml of water/milk into a bowl. We mix best with an electric mixer with kneading whisks. Cover with food foil and refrigerate.

2. We will use it in about 2-3 hours. The dough will last for several days in the refrigerator and we gradually remove it from it. Sprinkle the base with Bakery mix Liana and shape it by hand or roll it out into a circle with a rolling pin.

3. Fry in heated oil in a pan until golden on both sides. Cover with ketchup, tartar sauce, cheese to taste. We can also prepare stuffed langoustines by filling half the circle, folding it over and gluing the edges. Fry in oil in the same way. We will prepare about 11 pieces of langoustines from the indicated portion.

A good tip:
The dough will last a week in the refrigerator. We gradually remove and bake langoustines from it.