Pão de queijo - Brazilian cheese bread balls
This classic Brazilian recipe for pão de queijo (cheese bread) comes from Brazilian-born chef Marcello Tully.
45 minutes, plus cooling time
Pão de queijo - Brazilian cheese bread balls © www.greatbritishchefs.com
- 100g of Parmesan, grated (or vegetarian alternative)
- 100g of mature cheddar, grated
- 240 ml of milk
- 120 ml of vegetable oil
- 1 tsp of salt
- 300g of tapioca flour, or sour Cassava flour
- 2 eggs
- Put a saucepan on the heat, add the milk, oil and salt. Bring to the boil, whisk occasionally.
- Add the flour to the warm milk mixture. Stir thoroughly until it forms dough. Move this to a bowl, using wither a mixer with paddle attachment or by hand, beat the dough for several minutes.
- In a separate bowl, whisk the eggs together. Gradually incorporate the whisked eggs into the dough, follow this by adding the cheese.
- Mix the dough to combine, leave in the fridge to chill.
- Preheat the oven to 170°C/gas mark 3.
- Separate the dough into 24 pieces; gently roll these into balls. If you rub some flour on your hands it will stop them sticking. Place all of the balls on a greased baking tray.
- Bake the balls for 12-14 minutes until they are golden and puffed up.
- Give them time to cool slightly on a rack before serving.
Recipe courtesy of Great British Chefs. Visit their site for more bread recipes.
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