Pao de queijo

The Pao de queijo Recipe These unusual miniature cheese rolls, crisp on the outside and chewy on the inside, are a popular Brazilian street food.

Special equipment:
food processor with blade attachment

1⁄2 cup milk
3–4 tbsp sunflower or vegetable oil
1 tsp salt
1 2⁄3 cups tapioca or cassava flour,
plus extra for dusting
2 large eggs, beaten, plus extra for glazing
5oz (125g) Parmesan cheese, grated

1 Put the milk, 1.2 cup water, sunflower oil, and salt in a small saucepan and bring to a boil. Put the flour into a large bowl and quickly mix in the hot liquid. The
mixture will be very clumpy and stuck together. Put it aside to cool.

2 Preheat the oven to 375‹F (190‹C). Once the tapioca mixture has cooled, put it into a food processor.

3 Add the eggs and process until all the lumps disappear, and it resembles a thick, smooth paste. Add the cheese and process together until it begins to form a sticky, elastic dough.

4 Turn the mixture out onto a well-floured work surface and knead for 2.3 minutes, until it is smooth and pliable.

5 Divide the mixture into 16 equal pieces. Roll each piece into golf ball-sized balls and place, spaced apart, on a baking sheet lined with parchment paper.

6 Brush the balls with a little beaten egg and bake in the middle of the oven for 30 minutes, until well risen and golden brown.

7 Remove them from the oven and cool for a few minutes before eating. These are best eaten the same day they are made, preferably still warm from the oven.

These can be open frozen on the baking sheet at the end of step 3 and transferred to freezer bags. Simply defrost for 30 minutes and bake as usual.

These classic Brazilian cheese rolls are made from manioc, tapioca, or cassava flour, and are thus wheat-free. The flour clumps when mixed with the liquid at first, but the use of a food processor will help enormously here. You will find that it soon forms a smooth mass.

Pao de queijo
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