Prep 20 mins
Cook 10 mins
This bread was recently discussed in a thread. I found this recipe on Google. "A famous bread from the state of Minas Gerais served at most steak houses in southern Brazil. Unusual in that the recipe calls for manioc starch (available in some Latin groceries) rather than wheat flour. Leavening is from steam during baking, similar to the way eclairs are leavened. These rolls do not hold well and are best consumed while warm, directly from the oven. In Brazil these rolls would be made with Queijo de Minas, a mild, white cheese similar to Muenster in texture - but quite different in taste." They are addictive.
- 16 ounces manioc starch (polvilho)
- 1⁄2 cup sunflower oil
- 3⁄4 cup low-fat milk
- 3 eggs, large
- 1⁄3 cup parmesan cheese, grated
- 1 3⁄4 cups mild cheddar cheese, grated
- Bring milk and oil to a boil in a small saucepan.
- Add to the manioc.
- Mix and allow to cool a little.
- Incorporate the eggs, one at a time.
- Add the cheese and blend well.
- Divide into pieces the size of a walnut or small plum.
- Place a little oil on the hands and round dough into balls.
- Arrange on a baking sheet.
- Bake at 375 degrees Farenheit until done, about 10 to 12 minutes.
- Serve warm.
My Brazilian exchange student baked these for us and the whole family fell in love with them. They are not difficult to make. They should be eaten while warm or fresh. She served them with a white cream cheese that was dippable.
I had these at a Brazilian steakhouse last weekend, so I got home and immediately went to 'Zaar to find a recipe. This one was pretty good; however, something seemed to be missing. I think that next time, I will add salt and perhaps some garlic. The salt was definitely needed, though. I'll have to update when I get a chance to try them again and see how much the salt helps.