* Exported from MasterCook *
Bread, Brazilian Cheese (Pao de Queijo)
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup whole milk
1/2 cup vegetable oil
1 teaspoon salt
2 cups tapioca flour -- (used Bob's Red Mill -- I
found mine in the gluten-free section), (10 oz)
2 eggs
3/4 cup Parmesan cheese -- (get a small block of
Parmesan and shred it yourself... it makes a BIG difference)
3/4 cup cheddar cheese -- sharp or medium, (shred yourself)
Preheat oven to 350F.
Combine the milk, oil, and salt in the saucepan, and whisking
occasionally, bring it to a gentle boil over medium heat. Remove from
heat as soon as you see big bubbles coming through the milk.
Add all of the tapioca flour to the saucepan and stir until you see
no more dry tapioca flour. The dough will be grainy and gelatinous at
this point.
Transfer the dough to the bowl of a standing mixer fitted with a
paddle attachment. (Alternatively, you can do the next few steps by
hand. Be prepared for a work-out.) Beat the dough for a few minutes
at medium speed until it smooths out and has cooled enough that you
can hold your finger against the dough for several seconds.
Whisk the eggs together in a small bowl. With the mixer on medium,
beat the eggs into the dough in two additions. Wait until the first
addition has been fully incorporated into the dough before adding the
second. Scrape down the sides of the bowl as needed.
With the mixer on medium, beat in the cheese until fully
incorporated. The resulting dough will be very sticky, stretchy, and
soft with a consistency between cake batter and cookie dough.
Using an ice cream scoop, a tablespoon measure, or a dinner spoon,
scoop rounded portions of the dough into mounds on the
parchment-lined baking sheet. Space the mounds an inch or two apart.
Dip your scoop in water or spray with cooking spray to prevent sticking.
Transfer the sheet with the puffs to the oven and bake for 25-28
minutes, until the puffs have puffed, the outsides are dry, and they
are JUST starting to color. Do not over bake! Cool briefly and eat.
Makes approx 12
Source:
"favfamilyrecipes.com"
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Per Serving (excluding unknown items): 156 Calories; 14g Fat (82.6%
calories from fat); 6g Protein; 1g Carbohydrate; 0g Dietary Fiber;
49mg Cholesterol; 336mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat
Milk; 2 1/2 Fat.