Brazilian Cheese Bread ( Pao De Queijo )
photo by Kitty Kat Cook
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Yields:
-
60 pieces
- Serves:
- 60
ingredients
- 236.59 ml water
- 236.59 ml milk
- 157.80 ml canola oil
- 7.39 ml salt
- 946.36 ml tapioca flour
- 5 eggs
- 354.88 ml parmesan cheese, grated
directions
- Preheat oven to 375 degrees F (190 degrees C).
- Put the tapioca flour in a large bowl. Set aside.
- Pour canola oil, water, milk, and salt into a small saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour, mixing with a wooden spoon. Set aside to rest for 20 to 25 minutes.
- Stir the cheese and eggs into the tapioca mixture until well combined. The mixture will be chunky. With wet hands, form 1 TBSP-sized balls of the mixture onto an ungreased baking sheet.
- Bake in preheated oven until the tops are lightly browned, 20 to 25 minutes.
- Enjoy !
- Note: The dough can be kept in the refrigerator for up to 3 days in an airtight container. The balls can be frozen and taken to the oven right from the freezer.
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RECIPE SUBMITTED BY
Chef Glaucia
United States