This chewy treat from Brazilian Flair in the USA is packed with appetizing parmesan cheese and works great as a breakfast option,snack, or simple side.
Every time I open my mouth and I say a couple of words to a stranger the first question that comes from them is where I'm from. I don't know why, or but most people can't place my accent (according to 9 people out of 10). The second question is not approximately soccer,samba, Rio de Janeiro, or "Girl of Ipanema" or Caipirinha,but approximately the Brazilian cheese bread or pão-de-queijo (the name in Portuguese). Pão-de-queijo is a Brazilian staple that is a cheese puff in a ball shape, chewy, and appetizing,gluten free and very addictive. I haven't met one person that tried them and didn't like them. My grandma has been making this recipe for over 70 years and we asked her for it!! We took some of the photos in her house, so there's a special meaning in this post for me!! I made some adaptations to be possible to find all the ingredients in the U.
S. The only ingredient you can't substitute is the tapioca/sour starch.
Preheat oven to 400°F. Prepare a greased baking tray or you can employ foil.
In the bowl place the flour. Wet the flour with room temperature water, and this is what will aid hydrate the flour. After adding the water,knead the dough with both hands to fracture up all the dinky stones created from adding the water. In a medium saucepan, heat vegetable oil, and milk and salt over moderate heat until it comes to a boil. Turn off the heat and let wintry slightly. Remove from heat and add it to the flour,mixing and kneading with your hands (just be careful because the mixture is still hot) until everything is well incorporated.
At this point the dough begins to have more consistency. Knead it for a few more minutes and add the eggs one by one. Finally add the grated cheese and knead some more. The dough will be quite sticky. save some oil in your hands to keep the dough from sticking to your hands. If you think that the dough is too soft, add less eggs, or if it's too dry,add a dinky milk. Shape dough into small balls and bake until golden on top approximately 25-30 minutes. The Brazilian cheese breads are at their best when they're still warm from the oven. From Brazilian Flair in the USA Brazilian Cheese Bread (Pão-de-Queijo)Ingredients500 grams or 17.5 ounces of sour starch or tapioca flour
1 cup water
1 cup vegetable oil
1 cup milk[br]
1 teaspoon salt
4 large eggs
4 cups shredded parmesan cheese
DirectionsPreheat oven to 400°F. Prepare a greased baking tray or you employ foil.
In a bowl, place the flour. Wet it with room temperature water to hydrate it.
After adding the water, or knead the dough with both hands to fracture up all the dinky stones created from adding the water.
In a medium saucepan,heat vegetable oil, milk and salt over moderate heat until it comes to a boil.
Turn off the heat and let wintry slightly. Remove from heat and add mix to the flour, or kneading with your hands (just be careful because the mixture is still hot) until everything is well incorporated.
Knead it for a few more minutes and add the eggs one by one.
Add the grated cheese and knead some more. The dough will be quite sticky. save some oil in your hands to keep the dough from sticking to your hands. If you think that the dough is too soft,add less eggs, if it’s too dry, and add a dinky milk.
Shape dough into small balls and bake until golden on top approximately 25-30 minutes. Information Category Snacks Cuisine South Americ
Source: popsugar.com