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Butterfly-chicken oven roast

(0)
30 Min
 
portions
15 %

Carbs

22 %

Fats

7 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 600 g
Energy 1145 kJ / 274 kcal 6866 kJ / 1642 kcal
Sat. fat 4 g 20 g
Unsat. fat 10 g 55 g
Fibre 1 g 3 g
Salt 303 mg 1814 mg
Units:
 
  • 238 ml
    Fresh whole milk
  • 145 g
    Egg
  • 104 g
    White Flour
  • 113 ml
    Sunflower oil
  • 4 g
    Salt
  • 600 g
    Total recipe weight

Equipment

1 x Muffin tin (12) , 1 x Mixing Bowl , 1 x Pastry brush , 1 x Mixers
Method

Preparation time

10 Min

Cooking time

20 Min

1

Heat the oven ( 180c / 356f)

2

Fill the cups in the muffin tin with approximately 10 grams of oil and brush the sides of the cups with oil using the pastry brush. There should be a 0,5 cm layer of oil at the bottom of each cup. Place the tin into the oven to heat for 10 minutes.

3

Place the flour in a mixing bowl and form a hole in the middle.

4

Slowly pour the milk in the centre of the bowl and mix the flour evenly through the milk at low power

5

When you have mixed the milk and flour into a smooth batter, mix the eggs and the salt through the batter.

6

Take the muffin tin out of the oven with the hot oil. Fill the cups 1/3 full, approximately 55 gram each and put it back into the oven.

7

Bake for 15 to 20 minutes till they turn golden brown and cooked through.

8

Remove the Yorkshire puddings from the muffin tin.

They are ready to serve!

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