| Bacon and Cheese Puffs |
|---|
| Category | Baking recipes |
|---|
| Time | 1 hour |
|---|
| Difficulty | |
|---|
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
| 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
- 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.