Homemade Brazilian Cheese Crackers Sequilhos De Queijo Food

HOMEMADE FRESH CHEESE

Steps:

• Pour the milk into a large pot, and heat until the temperature reaches 195 degrees F (90 degrees C), or almost boiling. Stir constantly to prevent scorching on the bottom of the pot. When the milk reaches the temperature, remove from the heat, and stir in the vinegar. Let stand for 10 minutes.
• Line a strainer with cheesecloth, and set over the sink or a large pot or bowl. The milk should separate into a white solid part, and a yellowish liquid (whey). Stir the salt into the milk, then pour through the cloth-lined strainer. Let the curds continue to drain in the strainer for 1 hour. Discard the whey.
• After the cheese has finished draining, pat into a ball, and remove from the cheese cloth. Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about a week.

CHEESE CROQUETTES FROM BRAZIL (CROQUETTES DE QUEIJO)

Steps:

• Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
• Rub butter into flour until it gives a coarse mixture.
• Add egg yolk, breadcrumbs, parmesan cheese, salt and pepper, and water, and mix together. Add a tablespoon of water if you find them difficult to bind.
• Shape dough into golf ball size.
• Dip into slightly beaten egg white.
• Place in a well oiled baking sheet and bake in the oven for 25 minutes or until brown and crispy.
• Invert the balls as well baking this time for 5 minutes or until brown and crispy too.
• Serve warm with chili salsa.

PAO DE QUEIJO (BRAZILIAN CHEESE BREAD)

Steps:

• Preheat the oven to 400 degrees F. Grease a 48-cup mini muffin pan with vegetable oil.
• In a food processor, combine the tapioca flour, Asiago, milk, vegetable oil, salt, garlic and eggs. Process for 2 minutes, scraping down the sides of the bowl as needed.
• Fill each mini muffin cup with 1 tablespoon of the mixture. Bake for 12 to 14 minutes, then remove from the oven and let stand for 2 minutes.
• Remove the pao de queijo from the muffin pan and enjoy.

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 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.

HOMEMADE BRAZILIAN CHEESE CRACKERS (SEQUILHOS DE QUEIJO)

Steps:

• Combine sifted flour and 3/4 cup plus 2 tablespoons cold butter in the bowl of a food processor; pulse briefly until dough starts to form. Add Parmesan cheese, Gruyere cheese, and salt and process for 1 more minute.
• Turn out dough onto a lightly floured work surface and shape into a ball. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Cut off small portions of dough with an ice cream scoop or your hands and flatten with your hands. Place unbaked crackers onto the preheated baking sheet, leaving space between them.
• Bake in the preheated oven, rotating the baking sheet halfway, until crackers are lightly browned, 12 to 15 minutes.