Time: 40 Minute(s)
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Pão de Quejio – Brazil
Tapioca (yucca) flour and cheese bread. Bite-size wonders.
Makes 20-24
| 1. | Bring to boil in a big pan the water, the milk, the oil and the salt |
| 2. | Remove the pan from the heat and add the tapioca starch. Mix wellwith a wooden spoon and let it cool down. |
| 3. | Put the mixture in a bowl, add the eggs and knead well |
| 4. | Add the grated cheese and keep kneading until the dough is smooth. (Although traditionally this is done by hand, a mixer comes in handy ) |
| 5. | Roll 1 tablespoon of mixture into small balls. (Tip: Grease you hands with oil before making the balls. Wash your hands once in a while if necessary) |
| 6. | Place the balls on a baking tray greased with oil or lined with baking paper |
| 7. | Bake the cheese rolls into a hot oven (F 350 degrees) for about 20 minutes until golden brown |
| 8. | Serve warm |
| 9. | Also: “Pão de queijo” can be frozen and baked directly from the freezer. Place the cheese rolls on a tray lined with baking paper. Put the tray in the freezer. When the cheese rolls are frozen, put them in a plastic bag and put them back in the freezer. |
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Maravilhosa!