Receita De Requeijo Food

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.

PAO DE QUEIJO

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
• Put the tapioca flour in the bowl of a stand mixer fitted with the paddle attachment.
• Combine the milk, oil, salt and 1/2 cup water in a medium saucepan and bring to a boil while whisking. Remove from the heat and pour over the tapioca flour in the mixing bowl. Begin to mix, first starting on low, then gradually increasing the speed to high as the mixture begins to thicken and turn smooth. (The mixture will look almost like glue.) While still beating, add the egg and beat until incorporated. Then add the cheeses, a small handful at a time, beating, until incorporated. (The mixture will by sticky and slightly stiff.)
• Use a small ice cream scoop or heaping tablespoons and scoop the dough out onto the prepared baking sheet, leaving at least 1inch between them. Moisten the palm of your hand with water and pat each scoop into a slightly rounded mound.
• Bake until they become puffed up, golden on top, deeply golden on the bottom and feel relatively light when picked up and dropped on the baking sheet, rotating about halfway through baking, 20 to 24 minutes. Let cool for at least a few minutes then eat warm or at room temperature.