Pão De Queijo Brazilian Cheese Puffs Gluten Free Food

PAO DE QUEIJO (CHEESE PUFFS-BRAZILIAN)

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.

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.

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.

PãO DE QUEIJO - BRAZILIAN CHEESE PUFFS (GLUTEN-FREE)

Steps:

• Preheat your oven to 190°C ( 375° F) and grease a baking sheet.
• Sift the the tapioca starch into a large bowl. Set aside.
• Combine the vegetable oil, water, and salt in a saucepan and heat until almost boiling. You can use the mcrowave for this step if you wish.
• Pour the hot liquid into the bowl of tapioca starch. Mix and allow to stand for 10 minutes at room temperature Cover the bowl with a clean cloth or tea-towel.
• Mix in the egg and cheese into the rested dough.
• Roll the dough using your hands into balls and place on a baking sheet. 1 to 2 teaspoons makes a good sized cheese puff. Place the balls approx one inch apart on your baking tray.
• Bake 20-25 minutes, until the tops of the balls begin to turn brown.
• Eat warm from the oven or cool and freeze to be reheated later.