EASY BRAZILIAN CHEESE PUFFS (CHURASSCARIA STYLE)
My husband and I splurge once in a while and eat at the delicious Brazilian Churrascarias. They always serve these wonderful fluffy, chewy, cheese puffs. We searched all over the Internet and asked the restaurants to figure out their methods. This is the one we came up with and we use it often. It is very fattening and delicious....
Provided by dawn Tesam
Categories Other Appetizers
Time 20m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 375 degrees Fahrenheit . Spray small muffin tin with non-stick spray.
- 2. In a large blender add eggs, oil and milk. Blend well.
- 3. Add salt, flour and cheese. Sometimes it helps to add a little flour and mix then a little more and mix, until everything is moving well in the blender. If it is too thick just add a few tablespoons of milk until it is a thick liquid consistency.
- 4. Next pour enough in each small muffin tin till it is about 1/2 full. These will puff very high in the oven. Place them in the oven with at least 3 " of space above the pan.
- 5. Bake in the oven for approx. 15 minutes. Each area and oven are different, just watch and see them puff and then turn golden on the sides. Do not open your oven these will cave if you do it too soon. But don't worry they are still magnificent.
- 6. Turn them out immediately into a big bowl lined with a clean cloth. Enjoy right away.there should be big air pockets in the middle and these should be chewy and delicious. I make sure to use a good cheese.
- 7. You can also substitute lots of other cheeses just make sure they are grated.
BRAZILIAN CHEESE ROLLS (PAO DE QUEIJO)
These are very easy, very tasty Brazilian cheese rolls, much like you might find at a churrascaria.
Provided by Eileen Lee
Categories Bread Quick Bread Recipes
Time 45m
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet
- Place tapioca starch and salt in a large bowl.
- Bring vegetable oil, water, and milk to a boil over medium heat until a white foam appears. Pour milk mixture over tapioca starch and stir until well mixed; allow dough to rest for 15 minutes. Mix eggs and Parmesan cheese into dough. Shape dough into 1 1/2-inch balls and place on prepared baking sheet.
- Bake in preheated oven until rolls are browned, 15 to 20 minutes.
Nutrition Facts : Calories 199.1 calories, Carbohydrate 17.2 g, Cholesterol 35.8 mg, Fat 12 g, Protein 5.8 g, SaturatedFat 3.6 g, Sodium 385.9 mg, Sugar 0.3 g
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
CHEESE PUFFS
"I found this recipe in one of my mother's old cookbooks and updated the flavor by adding cayenne and mustard," recalls Jamie Wetter of Boscobel, Wisconsin. "Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!"
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.
Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
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
EASY BRAZILIAN CHEESE PUFFS
There are a number of other Brazilian Cheese Puff Recipes out there but most of them use a starch and Parmesan cheese. This is a great variation that is a bit easier to make than the traditional puffs.
Provided by Nyteglori
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg whites and salt until stiff.
- Add enough cheese to allow mixture to be handled as dough. Roll into balls the size of a walnut. Coat with bread crumbs.
- Fry in hot oil, drain on paper towels.
- Sprinkle with parsley and serve hot.
Nutrition Facts : Calories 115.9, Fat 4.6, SaturatedFat 2.6, Cholesterol 12.4, Sodium 447, Carbohydrate 11, Fiber 0.9, Sugar 1.2, Protein 7.5
BRAZILIAN CHEESE PUFFS
i love these cheese puffs. they are really wonderful with drinks and gluten free to boot - something i can offer a coeliac friend so they don't feel left out like they normally do. however, i've found that everyone i've offered them to loves them. i even made them when i went to london, and now my friend there can't stop eating them (or making them either). they are really cheesey and have a great chewy texture. tapioca flour is easily obtainable from asian grocery stores and the other items are pantry staples.
Provided by whisks
Categories Lunch/Snacks
Time 35m
Yield 50 puffs, 50 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees C/400 degrees F.
- Bring the milk, salt and butter to a boil.
- Remove from heat.
- Pour onto the tapioca flour, stirring constantly until thoroughly mixed.
- Add the cheese and eggs.
- Knead until smooth.
- Roll into balls approximately 2-inches in diameter and place on a greased baking sheet.
- Bake until golden brown, about 15-20 minutes.
- Do not over bake.
- Serve warm.
- Should there be any left overs, they freeze very well.
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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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EASY BRAZILIAN CHEESE PUFFS - KIRBIE'S …
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- Preheat oven to 450°F and grease a mini-muffin tin. Put all of the ingredients into a blender and blend until smooth. (Your batter will be liquid) Pour batter into greased mini muffin tin about 2/3 full and bake in the oven for 15-20 minutes, until the breads puff up and are a light brown color.
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BRAZILIAN CHEESE PUFFS - RASA MALAYSIA
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Ratings 137Calories 88 per servingCategory Baking Recipes
- Place the milk, oil, and salt in a medium saucepan and bring to a gentle boil over medium heat, stirring occasionally. Remove from heat as soon as you see big bubbles coming through the milk.
- Add the tapioca flour and stir with a wooden spoon until well combined. Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. Beat the dough for a few minutes at medium speed until it smooths out and has cooled down. With the mixer on medium speed, add the eggs into the dough one at a time, waiting until the first egg is fully incorporated before adding the second. Scrape down the sides of the bowl. Beat in the cheese until it forms a very sticky dough. Scoop the dough with a small ice cream scoop, spacing them 2-inches apart (12 per baking sheet). Dip your scoop in water between scoops to prevent sticking.
- Bake for 15 minutes then rotate the baking sheets from front to back. Bake for another 10 or 15 minutes until until the puffs have puffed and the bottoms turn golden-brown on the bottoms.
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