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AUTHENTIC BRAZILIAN CHEESE BREAD (PÃO DE QUEIJO)

Guys, you havè to promisè to lovè mè forèvèr. I’vè bèèn wanting to post a Brazilian Chèèsè Brèad (aka Pão dè Quèijo) rècipè hèrè èvèr sincè I startèd my blog, almost a yèar ago. I’vè trièd and playèd with rècipès a bazillion timès, and it was nèvèr likè thè pão dè quèijo I gèt back homè. 

Thè last rècipè I trièd bèforè this onè was ok. Not “OMG this is thè bèst chèèsè brèad I’vè èvèr èatèn” good, but still dèlicious in its way. So I almost postèd hèrè… I èvèn had this wholè spèèch on my mind about how you can attèmpt to makè Brazilian chèèsè brèad in thè U.S., but it will nèvèr bè as good as thè onè you find in Brazil, sincè it’s so hard to find sour manioc starch and almost impossiblè to find “mèia cura” chèèsè. Boy, was I wrong. Yès, it took mè a loooot of attèmpts, but I finally camè up with thè pèrfèct rècipè that you can makè with ingrèdiènts you will find at your local grocèry storè. And I darè say it tastès bèttèr than many of thè pãès dè quèijo I had back homè… You’rè wèlcomè! :P

Thè rèsult? Thè softèst, gooièst, most flavorful chèèsè brèad you will èvèr tastè. Thè ugly molès you sèè all ovèr thè rolls? That mèans that thèy arè incrèdibly chèèsy. If you’rè a chèèsèaholic, likè mè, you should always want ugly molès on your Brazilian chèèsè brèads! 

INGRèDIèNTS

  • 4 cups tapioca flour
  • 1 1/4 cups milk
  • 1/2 cup watèr
  • 6 tablèspoons oil
  • 1 1/2 cups gratèd parmèsan chèèsè
  • 1 cups shrèddèd Mozzarèlla chèèsè
  • 2 largè èggs
  • 2 tèaspoons salt


INSTRUCTIONS

  1. Prèhèat ovèn to 400F dègrèès with a rack in thè middlè.
  2. Combinè thè milk, watèr, oil and salt in a saucèpan and bring to a boil ovèr mèdium high hèat.
  3. Add thè tapioca flour to thè bowl of a stand mixèr and, oncè thè milk mixturè boils, pour it ovèr thè flour. Turn thè mixèr on and mix it wèll. Thè tèxturè will bè fondant-likè, rèally whitè and sticky.
  4. With thè mixèr still on, add thè èggs, onè at a timè. You will think thèy won't mix, sincè thè tapioca flour mixturè is so sticky, but hang in thèrè causè thèy will.
  5. Oncè thè èggs arè incorporatèd, add thè chèèsè, a littlè at a timè, until fully incorporatèd.
  6. Thè dough is supposèd to bè soft and sticky. Howèvèr, if you'rè worrièd it's too liquidy, add somè morè tapioca flour. Just don't ovèr do it or your chèèsè brèad will bè tough and not too gooèy.
  7. To shapè thè balls, wèt your hands with cold watèr and, using a spoon, scoop somè of thè dough to shapè balls that arè a littlè smallèr than golf-sizèd.
  8. Placè thè balls on a baking shèèt covèrèd with parchmènt papèr and bring it to thè prèhèat ovèn.
  9. Bakè for 15-20 minutès or until thèy arè goldèn and puffèd.
  10. Sèrvè thèm warm! :)
Recipes Adapted From:oliviascuisine.com

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