Thursday, 4 August 2016

Pao de Queijo

Cheese bread from Brazil.

I saw that dish on Sortedfood this week and then I knew what to do with my leftover tapioka flour, sitting in the cupboard for a while. I made a small amount of dough and served some of the bread with a Spanish dish.

recipe for 14 tiny breads:
175 g tapioka flour
110 ml whole milk
50 ml veg oil
1 tsp garlic powder
14 tsp salt
40 g Parmesan cheese grated
1 egg

In a pot heat up the milk and the oil until bubbling, add the salt and garlic and the tapioka flour and stir until you have a lumpy  dough.
Get it off the heat into a kitchen machine and start kneading it. when it cooled down a little, add the egg and the parmesan and make a glossy dough.

Preheat the oven 220 C
Use a baking sheet covered with baking paper.
Roll with your hands 30 g balls and make them smooth and set them a bit a part on the paper.

Put the tray into the oven and reduce the heat to 190C and bake for 15 min.
They should sound a bit hollow on the bottom.
The cheese bread is a bit chewy in the middle.

Best to eat a little warm  or reheat a few seconds in the microwave.

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