1 large egg
1/4 cup canola, vegetable, or olive oil
2/3 cup milk
1-1/2 cups tapioca flour (fluff the flour before measuring)
3/4 tsp. salt
1/2 cup packed shredded cheese, like Parmesan or Asiago (see notes)

Preheat the oven to 400 degrees F. Lightly grease a mini muffin tin (this makes about 16-24 little breads so if you don’t have a muffin tin large enough, you can just make separate batches after the first ones come out).

 In a blender, combine the egg, oil, milk, flour and salt.  Process until the mixture is smooth, scraping down the sides of the blender once or twice.  Add the cheese and process for just a short bit, 5-10 seconds or a few short pulses, until the cheese is in small bits all throughout the batter.

Give the batter a good stir to get any solids off the bottom and pour the mixture into the prepared muffin tin filling the cups nearly to the top.

Bake the Pao de Queijo until very lightly golden brown, 15-20 minutes.  Don’t let them get too brown on the bottom or they will be too crusty and not as chewy.

Remove them from the oven and let them cool for just a minute or two.  They are best eaten warm! Don’t worry if the cute little puffs fall a bit in the middle – that’s completely normal.

Notes: You can experiment with many different cheeses in this recipe.  A good combo is Parmesan and queso fresco (Mexican cheese).  The texture will change if you use softer cheeses like cheddar or Monterey Jack.  Don’t substitute pre-grated Parmesan in the green container or even the pre-shredded Parmesan in the bags or tubs.  Freshly grated from a block is the way to go.

No comments:

Related Posts Plugin for WordPress, Blogger...