Brazilian Cheese Puffs Food

EASY BRAZILIAN CHEESE PUFFS

Steps:

• Beat egg whites and salt until stiff.
• Add enough cheese to allow mixture to be handled as dough. Roll into balls the size of a walnut. Coat with bread crumbs.
• Fry in hot oil, drain on paper towels.
• Sprinkle with parsley and serve hot.

BRAZILIAN CHEESE PUFFS

Steps:

• Preheat oven to 200 degrees C/400 degrees F.
• Bring the milk, salt and butter to a boil.
• Remove from heat.
• Pour onto the tapioca flour, stirring constantly until thoroughly mixed.
• Add the cheese and eggs.
• Knead until smooth.
• Roll into balls approximately 2-inches in diameter and place on a greased baking sheet.
• Bake until golden brown, about 15-20 minutes.
• Do not over bake.
• Serve warm.
• Should there be any left overs, they freeze very well.

BRAZILIAN CHEESE PUFFS - PAO DE QUEIJO (GLUTEN FREE)

Steps:

• Preheat oven to 375 deg F. Lightly grease a large baking sheet or line with parchment paper.
• Put the butter, water, milk and salt in a medium saucepan, and heat until the butter has melted and the mixture has come to a full boil. In the meantime, put the tapioca starch in the bowl of your stand mixer.
• Pour the boiling mixture over the tapioca starch, beating to combine. Continue beating at a high speed until the mixture becomes smooth and elastic-looking - this will take only a couple of minutes.
• Beat in the garlic and cheese until well combined.
• Stick your finger into the dough. If it's uncomfortably hot, wait until it cools a bit. It should still be rather hot, but not uncomfortable.
• With the mixer going, gradually dribble in the beaten eggs, beating till well combined and smooth.
• Drop the mixture in 2 tbl balls (about the size of a golfball) onto the baking sheet, spacing about 1 1/2 in apart. Don't worry if the surface is a little rough - it will smooth out as it rises and bakes. The balls will flatten a little, but should hold their shape.
• Bake the rolls for about 20 minutes, until they have a freckled appearance (from the browning cheese) and begin to color a bit.
• Remove from oven and serve hot. Reheat briefly in the microwave if serving at a later time.
• Note: KA mentioned that tapioca starch or flour varies from brand to brand and even from batch to batch. You may need to add more tapioca, up to about 1/2 cup, to get a good consistency dough. If you've ever made cream puffs, that's the consistency you are looking for.

BRAZILIAN CHEESE PUFFS (PAO DE QUEIJO)

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Combine the canola oil, water, and salt in a saucepan and bring to a boil. Place the tapioca starch in a metal bowl; pour the oil and water mixture over the tapioca; mix thoroughly. Beat in the egg. Stir in the yogurt, Parmesan cheese, and mozzarella cheese. Pour the mixture into mini-muffin tins.
• Place on middle rack of the preheated oven. Reduce heat to 350 degrees F (175 degrees C). Bake until slightly golden, 25 to 30 minutes.

PãO DE QUEIJO (BRAZILIAN CHEESE PUFFS)

Steps:

• Preheat oven to 350°F.
• Grease (or spray) the bottoms of 24 (or 48) mini-muffin cups.
• Blend milk, oil and eggs, then add tapioca starch and finally, cheese. The result must be something very liquid.
• Pour the mixture in the muffins cups, filling about 2/3 of each one.
• Sprinkle with Parmesan cheese.
• Bake at 350°F until done or golden brow, about 18 minutes. They should double the size (most of that is air inside the bread).
• Serve warm.
• Tip: if you don't worry with calories, you can serve with cream-cheese and butter. We can even add small pieces of bacon before bake.
• Note: if you don't have Parmesan, you can use any other hard cheese, like asiago or provolone.

BRAZILIAN CHEESE PUFFS (PAO DE QUEIJO)

Steps:

• In an electric mixer with a paddle attachment, blend the tapioca starch, salt and baking powder on low speed.
• Put the milk, oil, butter and 2/3 cup water in a small pot and bring to boil. Immediately pour it over the starch and mix at low speed until all the ingredients are blended and the dough is smooth, about 3 or 4 minutes.
• Stop the mixer and crack in the eggs. Mix at low speed for 8 to 10 minutes until the dough becomes sticky. Stop to scrape down the bowl and blade, but quickly resume the mixing.
• Stop the mixer and pour in the cheeses. Mix on low for 40 to 50 seconds, just enough to blend the cheeses into the dough.
• Refrigerate for 2 hours.
• Heat the oven to 375 degrees. With a small scoop take out small lumps of this soft, sticky dough and, after lightly dusting your hands with tapioca starch, form them into 1-inch balls. Keep dusting your hands as needed.
• Place the rolls on a baking sheet about 2 inches apart. (Leftover rolls can be frozen, then thawed before baking.) Bake for 20 to 23 minutes, until the flecks of cheese are brown and the crust is lightly golden. Serve warm, as they may get tough as they get very cool.

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 BREAD (PAO DE QUEIJO)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
• Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
• Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

EASY BRAZILIAN CHEESE PUFFS (CHURASSCARIA STYLE)

Steps:

• 1. Preheat oven to 375 degrees Fahrenheit . Spray small muffin tin with non-stick spray.
• 2. In a large blender add eggs, oil and milk. Blend well.
• 3. Add salt, flour and cheese. Sometimes it helps to add a little flour and mix then a little more and mix, until everything is moving well in the blender. If it is too thick just add a few tablespoons of milk until it is a thick liquid consistency.
• 4. Next pour enough in each small muffin tin till it is about 1/2 full. These will puff very high in the oven. Place them in the oven with at least 3 " of space above the pan.
• 5. Bake in the oven for approx. 15 minutes. Each area and oven are different, just watch and see them puff and then turn golden on the sides. Do not open your oven these will cave if you do it too soon. But don't worry they are still magnificent.
• 6. Turn them out immediately into a big bowl lined with a clean cloth. Enjoy right away.there should be big air pockets in the middle and these should be chewy and delicious. I make sure to use a good cheese.
• 7. You can also substitute lots of other cheeses just make sure they are grated.

PAO DE QUEIJO (AKA BRAZILIAN CHEESE PUFFS)

Steps:

• 1. Preheat oven to 400 degrees F. 2. In the mean time bring the milk, salt, and butter to a boil in a sauce pan while constantly stirring mixture. 3. Once boiling remove the mixture of milk, salt and butter from heat. 4. Slowly add tapioca flour, stirring constantly until thoroughly mixed 5. Add the cheese and eggs to mixture 6. Mix until smooth 7. Fill each mini muffin cup all the way up 8. Bake until golden brown, usually about 20 minutes Eat while hot. Cooked puffs can be stored, in the fridge as long as it's kept covered and then warmed up on a low setting in a toaster oven.