Brazilian Cheese Buns Food

BRAZILIAN CHEESE BREAD

Steps:

• Preheat oven to 350F.
• Add the tapioca flour and the salt to a large bowl, whisk to combine and set aside.
• In a medium bowl, combine the cheeses and the eggs and set aside.
• Add the milk and the oil to a small saucepan and bring to a simmer on stove top over medium heat.
• When the liquid simmers, remove the pan from heat, and immediately pour the hot liquid into the tapioca mixture and using a wooden spoon, stir to combine - the mixture will not be homogeneous, it'll be gummy and clumpy. See step by step images above for reference.
• Wait 5-10 minutes until the tapioca mixture is cool to touch, and only then add the cheese and egg mixture to the tapioca mixture. Mix with a wooden spoon, or your hands to combine. Now you should have a homogeneous mixture and it should come together as a ball. You'll still see some white tapioca specks in the dough - don't worry, that's totally normal!
• Oil your hands, then scoop a Tbsp to 2Tbsp size portions, roll them into balls, and arrange them in a baking sheet approximately 2" apart from one another. *For freezing instructions see section below!
• Bake until golden brown, approximately 30-35 minutes.
• To freeze your Brazilian cheese bread for later, follow all steps up until rolling the little balls and placing them the baking sheet. Then, just place the baking sheet in the freezer for 15 minutes for the balls to set (just enough for them to hold their shape).
• When the balls are set, you can place them in a freezer safe ziplock bag and freeze for up to 3-4 months.
• To bake them, no thawing needed! Just preheat the oven to 350F, then arrange the little frozen balls in a baking sheet about 2" apart from one another and bake until golden brown - approximately 40-45 minutes.

PAN DE QUESO (BRAZILIAN CHEESE BUNS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Bring water, milk, oil, and salt to boil in a large saucepan. Remove from heat; add tapioca starch and mix well. Let cool, 10 to 15 minutes.
• Transfer tapioca mixture to a large bowl. Add egg and mix well to combine. Fold in Parmesan cheese and knead until dough is smooth but still sticky.
• Scoop out 1 tablespoon of the dough and roll into a small ball; place on baking sheet. Repeat with remaining dough.
• Bake in the preheated oven until golden brown, about 20 minutes.

BRAZILIAN CHEESE ROLLS (PAO DE QUEIJO)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet
• Place tapioca starch and salt in a large bowl.
• Bring vegetable oil, water, and milk to a boil over medium heat until a white foam appears. Pour milk mixture over tapioca starch and stir until well mixed; allow dough to rest for 15 minutes. Mix eggs and Parmesan cheese into dough. Shape dough into 1 1/2-inch balls and place on prepared baking sheet.
• Bake in preheated oven until rolls are browned, 15 to 20 minutes.

BRAZILIAN CHEESE BUNS

Steps:

• Preheat oven to 350 degrees.
• Whisk together the tapioca flour and baking powder.
• Stir in cheese and eggs.
• Mix together and knead the until a dough forms. ( I do this in my kitchen aid mixture.) This is a wet more sticky dough. It will not be the same as a regular bread dough.
• Divide into 8-10 pieces. I use a cookie scoop to make sure the pieces are uniform.
• Bake for 12-14 minutes or until done, but not browned. You want these to be soft and tender.

BRAZILIAN CHEESE BREAD (PãO DE QUEIJO)

Steps:

• Heat the oven to 220C/200C fan/gas 7. Oil or butter a baking sheet and set aside.
• Heat the milk, butter and salt in a medium saucepan and bring to a boil. Remove from the heat and add the tapioca flour. Stir vigorously, then leave to cool a little.
• Pour the dough into a standing mix to beat the dough until its cool, or use a wooden spoon and beat by hand. Beat the eggs in one at a time, waiting until each is completely incorporated before adding the next. When the dough is glossy and mixed, add the parmesan. Beat again until mixed.
• Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.

BRAZILIAN CHEESE BUNS

Steps:

• Heat convection oven to 350ºF.
• Bring butter, water, milk and salt to boil in saucepan on medium heat.
• Place tapioca flour in large mixing bowl. Pour butter mixture over flour; beat with mixer on medium speed until blended. Beat on high speed until mixture is smooth and elastic.
• Beat garlic and 3/4 cup cheese into dough until blended. Cool dough slightly. Add eggs gradually to dough; beat on medium speed until eggs are incorporated and dough is smooth.
• Using 2-Tbsp. scoop, drop dough, 1-1/2 inches apart, onto parchment-covered baking sheet. Sprinkle tops with remaining cheese.
• Bake 17 min. or until buns have a freckled appearance and are very light brown. Serve warm.