Pao de Queijo is a chewy brazilian classic which we like adding chilli to. Think of it as the love child of cheese and chewing gum. Or stretchier version of a gougere. Or a cheesy profiterole. Wow it really seems like I don't want you eating these! I swear, try it. Eat immediately as they don't keep.
Original recipe from All recipes
These are best eaten immediately and make a great bar snack.
Serves 2 (makes around 8)
Ingredients:
40ml Milk
60ml Sunflower/vegetable oil
40ml Water
125g Tapioca flour
1/2 tsp Salt
1 egg
25g grated Parmesan (or alternate similar hard cheese)
1 tsp of chilli flakes
Method:
- Preheat the oven at 180℃.
- Boil Milk, Oil, Water and salt.
- Take off the heat and add the tapioca flour, beating in until combined.
- Allow to cool and then add the egg, parmesan and chilli beating vigorously.
NOTE: The mixture may resemble badly scrambled egg with white sections in, therefore I prefer to beat hard enough until these are not apparent. The difference in leaving them in is that the resultant cheese balls won’t be smooth in appearance.
NOTE: At least some Parmesan/cheap alternative is critical to achieving a cheesy taste, cheddar, even the mature type, does not carry enough flavour. - Scoop golf-ball sized balls of the mixture onto a lined baking tray, allowing plenty of room for spread.
NOTE: I like sprinkling some cheddar over the top to add some colour and more flavour. - Bake for 15 - 20 minutes and take out when they look round and puffed up.
- Eat immediately.
Comments
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