BRAZILIAN CHEESE PUFFS
i love these cheese puffs. they are really wonderful with drinks and gluten free to boot - something i can offer a coeliac friend so they don't feel left out like they normally do. however, i've found that everyone i've offered them to loves them. i even made them when i went to london, and now my friend there can't stop eating them (or making them either). they are really cheesey and have a great chewy texture. tapioca flour is easily obtainable from asian grocery stores and the other items are pantry staples.
Provided by whisks
Categories Lunch/Snacks
Time 35m
Yield 50 puffs, 50 serving(s)
Number Of Ingredients 6
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 BREAD (PAO DE QUEIJO)
These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. These are good either served plain, or with marinara sauce. For more variety, try adding a variety of herb seasonings, such as Italian seasoning or try substituting other cheeses for the Parmesan.
Provided by GLOJAO
Categories Bread Quick Bread Recipes
Time 40m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 384.9 calories, Carbohydrate 39.9 g, Cholesterol 70.9 mg, Fat 22.6 g, Protein 6.3 g, SaturatedFat 4.7 g, Sodium 555.1 mg, Sugar 0.9 g
PAO DE QUEIJO (CHEESE PUFFS-BRAZILIAN)
I have not made this recipe, but after having been to Brazil a few times, and after having found this recipe in the Brazilian Children's Fund Cookbook (Memorial Sloan-Kettering Cancer Center), I had to add this to my recipes. I hope it turns out as good as those I've tried in Brazil!
Provided by GinnyP
Categories Breads
Time 40m
Yield 20 cheese puffs
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Bring the milk, salt, and margarine to a boil.
- Remove from heat.
- Slowly add manioc starch, stirring constantly until thoroughly mixed.
- Add the cheese and eggs.
- Knead until smooth.
- Form into balls approximately 2-inches in diameter and place on a greased baking sheet.
- Sprinkle with Parmesan cheese.
- Bake until golden brown.
- Eat while hot.
- Makes 20 cheese puffs.
Nutrition Facts : Calories 87.8, Fat 7.6, SaturatedFat 2.7, Cholesterol 26.9, Sodium 297.2, Carbohydrate 1, Sugar 0.1, Protein 4
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.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 90 milligrams, Sugar 0 grams, TransFat 0 grams
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- Place the milk, oil, and salt in a medium saucepan and bring to a gentle boil over medium heat, stirring occasionally. Remove from heat as soon as you see big bubbles coming through the milk.
- Add the tapioca flour and stir with a wooden spoon until well combined. Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. Beat the dough for a few minutes at medium speed until it smooths out and has cooled down. With the mixer on medium speed, add the eggs into the dough one at a time, waiting until the first egg is fully incorporated before adding the second. Scrape down the sides of the bowl. Beat in the cheese until it forms a very sticky dough. Scoop the dough with a small ice cream scoop, spacing them 2-inches apart (12 per baking sheet). Dip your scoop in water between scoops to prevent sticking.
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