Pão de queijo
Community member
"Delicious, tradicional and gluten free cheese bread from Minas Gerais - Brazil. Sweet cassava starch yields chewier cheese breads while sour cassava starch results on drier and hollow cheese breads, combined create great ballance. The cheese can vary but should always be cured. Goes really well with savory or sweet fillings such as guava paste or pulled chicken and magnificent on its own with some coffee! Get creative 😉"
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
bowl, saucepan, wooden spoon
Recipes made to your taste
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Step 1/6
- 33⅓ g Cassava starch
- bowl
Pour the cassava starch into a large bowl.
Step 2/6
- 8⅓ ml water
- 8⅓ ml milk
- 8⅓ ml oil
- ⅛ tbsp salt
- saucepan
Combine all liquids and salt in a small saucepan and heat until it boils.
Step 3/6
- wooden spoon
Pour the boiling mixture over the cassava flour gently mixing with a wooden spoon so that all is wet and let cool down to room temperature.
Step 4/6
- ¼ eggs
Add the eggs, previously beaten with a fork, mixing thoroughly with the wooden spoon untill everything is combined.
Step 5/6
- 26⅔ g grated cured cheese
Add the cheese and correct the salt as it depends on the salt content of the chosen cheese.
Step 6/6
With oiled hands, using a table spoon to grab the dough, make 3 cm diameter balls and bake in a 180° pre heated oven for around 25min. They shoud be firm and lightly coloured on the outside.
Enjoy your meal!
