BRAZILIAN CHEESE BREAD (PãO DE QUEIJO)
Try baking a South American mainstay - these light and fluffy cheese puffs are best served warm from the oven
Provided by Jennifer Joyce
Categories Snack
Time 50m
Yield Makes 24 small puffs
Number Of Ingredients 7
Steps:
- Heat the oven to 220C/200C fan/gas 7. Oil or butter a baking sheet and set aside.
- Heat the milk, butter and salt in a medium saucepan and bring to a boil. Remove from the heat and add the tapioca flour. Stir vigorously, then leave to cool a little.
- Pour the dough into a standing mix to beat the dough until its cool, or use a wooden spoon and beat by hand. Beat the eggs in one at a time, waiting until each is completely incorporated before adding the next. When the dough is glossy and mixed, add the parmesan. Beat again until mixed.
- Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.
Nutrition Facts : Calories 111 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 0.1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
BRAZILIAN CHEESE BREAD (PAO DE QUEIJO)
These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. These are good either served plain, or with marinara sauce. For more variety, try adding a variety of herb seasonings, such as Italian seasoning or try substituting other cheeses for the Parmesan.
Provided by GLOJAO
Categories Bread Quick Bread Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
- Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
- Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 384.9 calories, Carbohydrate 39.9 g, Cholesterol 70.9 mg, Fat 22.6 g, Protein 6.3 g, SaturatedFat 4.7 g, Sodium 555.1 mg, Sugar 0.9 g
BRAZILIAN CHEESE PUFFS - PAO DE QUEIJO (GLUTEN FREE)
This recipe comes from King Arthur's website. The dough will remind you of choux pastry, but it's made with gluten-free tapioca starch, which is available in Asian and Latin markets. KA recommends storing them at room temperature. They should be served warm, so reheat briefly in the microwave if they've been made ahead of time. I just love these with a glass of wine!
Provided by duonyte
Categories < 60 Mins
Time 35m
Yield 18-20 rolls
Number Of Ingredients 8
Steps:
- Preheat oven to 375 deg F. Lightly grease a large baking sheet or line with parchment paper.
- Put the butter, water, milk and salt in a medium saucepan, and heat until the butter has melted and the mixture has come to a full boil. In the meantime, put the tapioca starch in the bowl of your stand mixer.
- Pour the boiling mixture over the tapioca starch, beating to combine. Continue beating at a high speed until the mixture becomes smooth and elastic-looking - this will take only a couple of minutes.
- Beat in the garlic and cheese until well combined.
- Stick your finger into the dough. If it's uncomfortably hot, wait until it cools a bit. It should still be rather hot, but not uncomfortable.
- With the mixer going, gradually dribble in the beaten eggs, beating till well combined and smooth.
- Drop the mixture in 2 tbl balls (about the size of a golfball) onto the baking sheet, spacing about 1 1/2 in apart. Don't worry if the surface is a little rough - it will smooth out as it rises and bakes. The balls will flatten a little, but should hold their shape.
- Bake the rolls for about 20 minutes, until they have a freckled appearance (from the browning cheese) and begin to color a bit.
- Remove from oven and serve hot. Reheat briefly in the microwave if serving at a later time.
- Note: KA mentioned that tapioca starch or flour varies from brand to brand and even from batch to batch. You may need to add more tapioca, up to about 1/2 cup, to get a good consistency dough. If you've ever made cream puffs, that's the consistency you are looking for.
BRAZILIAN CHEESE PUFFS (PAO DE QUEIJO)
Steps:
- In an electric mixer with a paddle attachment, blend the tapioca starch, salt and baking powder on low speed.
- Put the milk, oil, butter and 2/3 cup water in a small pot and bring to boil. Immediately pour it over the starch and mix at low speed until all the ingredients are blended and the dough is smooth, about 3 or 4 minutes.
- Stop the mixer and crack in the eggs. Mix at low speed for 8 to 10 minutes until the dough becomes sticky. Stop to scrape down the bowl and blade, but quickly resume the mixing.
- Stop the mixer and pour in the cheeses. Mix on low for 40 to 50 seconds, just enough to blend the cheeses into the dough.
- Refrigerate for 2 hours.
- Heat the oven to 375 degrees. With a small scoop take out small lumps of this soft, sticky dough and, after lightly dusting your hands with tapioca starch, form them into 1-inch balls. Keep dusting your hands as needed.
- Place the rolls on a baking sheet about 2 inches apart. (Leftover rolls can be frozen, then thawed before baking.) Bake for 20 to 23 minutes, until the flecks of cheese are brown and the crust is lightly golden. Serve warm, as they may get tough as they get very cool.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 90 milligrams, Sugar 0 grams, TransFat 0 grams
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- Add the milk and vegetable oil (or butter) to a small pan and heat over medium-high heat until it comes to a boil.
- Add the warmed milk mixture to the bowl with the tapioca starch and mix it well into a sticky dough- almost like a fondant texture.If the mixture is very hot, it can be a good idea to cool it for several minutes. Otherwise, you run the risk of your egg starting to cook and the cheese melting - whoops!
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