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HCP

Rolls

Aubergine pie

Recipe highlights

Total cooking time:

1hr 55 min

Category:

Low Protein Diet - Exchange value 1/2*

Servings:

8 rolls

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Ingredients**

  • 250g Loprofin Mix (extra for dusting and shaping the bread)
  • 25g cold hard white fat cut into cubes
  • 1 tsp salt
  • 1 tsp sugar
  • 200mls Sno-Pro
  • 10g psyllium husk
  • 7g packet of yeast

Method

  1. Follow our Loprofin basic bread recipe to make your dough.
  2. Divide the dough into 50g pieces.
  3. Flatten the dough into a 4-inch circle, using a 1 inch cutter remove the centre of the dough.
  4. Place on a baking sheet and cover. Leave in a warm place until the dough doubles in size.
  5. Half fill a large saucepan with water and 2 tsp of bicarbonate of soda.
  6. Bring to a simmer, now place in the bagels one at a time. Allow to simmer for 2 minutes per side.
  7. Remover with a slotted spoon and place on a lined baking sheet sprinkle with poppy seeds or sesame seeds.
  8. Bake in 170°C oven for 10–15 minutes until golden brown.
  9. If you tap the bottom they will sound hollow when cooked.

Chef's tips

  • Whenever you are rolling /handling dough always dust your work surface with Loprofin Mix to stop the dough from sticking to the roller and to your work surface.

 

IMPORTANT NOTICE: The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision.

*The phenylalanine content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

**Allergens may be present, please check individual ingredients and product labels. If concerned about allergens please contact your healthcare professional

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