|Sour Cassava Flour|
|These few things are transformed into amazing pão de queijo|
The cheese called for in this recipe is Quejo Minas Fresco (fresh cheese traditionally produced in Minas Garais in Brazil). You can definitely substitute other cheeses for it. I will be experimenting with some different combinations of cheese the next time I make this bread.
Pão de Queijo (Brazilian cheese bread)
1 cup whole milk
1/2 cup vegetable oil
1 teaspoon salt
2 cups sour cassava flour
1 1/2 cups Minas cheese (can substitute parmesan or other cheese)
Preheat oven to 350. Grease or line pan with parchment
paper. Put oil, milk and salt in a
pan over medium heat and whisk
just until it starts to bubble.
Remove from heat and immediately add the cassava flour and mix well. Put
the dough in the bowl of a mixer and (use paddle attachment) beat on med until
dough smooths and it's cool enough to touch. Whisk eggs in a bowl and then
slowly add them to the mixer while it's running. Add the cheese and continue
mixing until incorporated. The
dough is going to be very sticky.
I use two spoons to portion and place on the baking sheet. You can also
use an ice cream scoop (probably easier).
I also saw a recipe where the dough was placed in a mini muffin pan to
cook. Whatever works for you. Bake
until the outsides are dry and they get a little color on them. My oven is terrible and I had to cook
them for almost an hour. I imagine
if I had a good oven, it would probably be closer to 30 minutes.
Let cool a few
minutes and enjoy.
When I made these, I made one baking sheet of them and
portioned the rest of the dough onto another baking sheet and let freeze. Once they were frozen, I transferred
them to a freezer bag and threw them back in the freezer. That way I can easily pull out a few to
bake when the mood strikes me. They are really best served warmed, right after
coming out of the oven.
|Ready for the freezer|