vendredi, novembre 20, 2009

Pao di Queijo (Brazilian Cheese Bread)

Pao di Queijo

No, these are not Madeleines. Believe it or not they are Pao di Queijo or Brazilian Cheese Bread. Made in madeleine moulds.

I can't remember when and where I first ate this bread, but it was certainly love at first bite. Apparently it is usually made with cheese from one part of Brazil, which is why many Brazilians would make it out of a mix - but substituting with parmesan and cheddar cheese works quite well as well.

Know why the bread is so chewy on the inside? Because it's made of cassava (aka tapioca) flour. And it will rise on its own steam so there is no need for yeast. Bread is crispy on the outside and soft/chewy on the inside. Colour should be just pale yellow (from the cheese and eggs).

Pao di Queijo (makes about 26 little bread) :

1 cup Tapioca or Cassava Flour (normal or fermented)
1 Egg
1/4 cup Milk
1/2 cup mix of Parmesan and sharp Cheddar Cheeses
1/4 cup Vegetable oil
1/2 Tsp Salt

Bring the milk and oil to a boil. Set aside and let it cool a little.

Stir in the tapioca flour.

Add the egg, then the salt and grated cheeses.

Mix well and pour into small moulds. Or grease your hands and roll them into balls.

Bake for 14-16 minutes in an oven heated to 180°C.

I wouldn't eat too many of them, it's too rich. Plus I am supposed to be intolerant towards parmesan cheese.

These cheese bread are best eaten freshly baked, but mine, I thought, were actually better the next day. Probably just needed to be heated up slightly.

Aucun commentaire: