Pão De Queijo Food

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.

PAO DE QUEIJO

Steps:

• For the pao de queijo: Preheat the oven to 400 degrees F.
• Place the tapioca flour in the bowl of a stand mixer fitted with a paddle attachment. Meanwhile, in a saucepan over medium heat, heat the milk, water, oil, salt, and sugar until simmering. With the stand mixer running on low, incorporate the hot milk mixture into the tapioca flour. Once incorporated, add eggs, one at a time, and continue to mix. Add the cheeses, a little at a time, and mix until incorporated.
• Divide dough between the cups of a 24-cup mini muffin pan. Bake until bread is golden brown and puffed, 10 to 12 minutes.
• For the guava sauce: In a small saucepan over medium-low heat, add guava paste. Add water, a little bit at a time, breaking up the guava paste with a heatproof rubber spatula. Cook until it takes on a sauce-like consistency.
• Serve the pao de queijo with some of the guava sauce drizzled on top.

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).
• Put the tapioca flour in a large bowl. Set aside.
• Pour canola oil, water, milk, and salt into a small saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour, mixing with a wooden spoon. Set aside to rest for 20 to 25 minutes.
• Stir the cheese and eggs into the tapioca mixture until well combined. The mixture will be chunky. With wet hands, form 1 TBSP-sized balls of the mixture onto an ungreased baking sheet.
• Bake in preheated oven until the tops are lightly browned, 20 to 25 minutes.
• Enjoy !
• Note: The dough can be kept in the refrigerator for up to 3 days in an airtight container. The balls can be frozen and taken to the oven right from the freezer.

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.