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Archive for November 2013

Pao de queijo

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I made some pao de queijo using grated aged Gouda (well, “grated” is an exaggeration–I cut it into chunks and threw it in the food processor for a few minutes before adding the other ingredients) after enjoying some frozen ones from Metcalfe’s. Gluten-free Brazilian gougeres, or cheesy popovers–very easy.

I also added a clove of minced garlic and some chopped fresh oregano and sage from the garden.

The base recipe is below. Next time, I may try Parmesan.

Easy Brazilian Cheese Bread Recipe

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: Enough batter for 16 mini muffin sized cheese breads.

The recipe as presented is fairly basic. Feel free to dress it up a bit with herbs or spices of your choice.

  • 1 egg*
  • 1/3 cup olive oil
  • 2/3 cup milk
  • Scant 1 1/2 cups (170 grams) tapioca flour
  • 1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer’s cheese – queso fresco
  • 1 teaspoon of salt (or more to taste)

Special equipment recommended:

  • One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.

*It helps when baking with eggs to start with eggs at room temperature. If you don’t plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.

METHOD

1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

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Written by orata

November 24, 2013 at 3:21 pm