Cookbook:Bacon and Cheese Puffs
| Bacon and Cheese Puffs | |
|---|---|
| Category | Baking recipes |
| Time | 1 hour |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]| Ingredient | Count | Volume | Weight | Baker's % |
|---|---|---|---|---|
| Milk | ½ cup | 122 g | 97.6% | |
| Egg, lightly beaten | 1 ea. | 50 g | 40% | |
| Coarsely-grated cheddar cheese | 2 cups | 226 g | 180.8% | |
| Bacon rashers, chopped | 6–8 ea. | 82.8–110.4 g | 66.24–88.32% | |
| Small onions, finely chopped | 2 ea. | 140 g | 112% | |
| Self-raising flour | 1 cup | 125 g | 100% | |
| Dijon mustard | 1 tsp | 5 g | 4% | |
| Total | 750.8–778.4 g | 600.64–622.72% |
Procedure
[edit | edit source]- Combine the milk and egg in a bowl, and mix well. Add cheese, bacon, onions, sifted flour and mustard, then mix well.
- Drop rounded teaspoons of the mixture onto a tray lined with baking paper.
- Bake in a hot oven of 200°C (400°F) degrees for about 15 minutes, or until golden.
- Serve warm or cold and garnished with fresh herbs.