APPETIZING
ADVENTURES
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COOKBOOK
Yield: 100 cheese bread
Ingredients:
500g pouvilho azedo – acid manioc starch (Brazilian store)
500g pouvilho doce – sweet manioc starch (Brazilian store)
1 cup oil
1 cup water
1 ½ teaspoon salt
2 cups milk
2 eggs
8 oz grated parmesan cheese
8 oz finely shredded mozzarella cheese
Instructions:
Preheat oven to 350°F.
Line cookie sheet with parchment paper.
Place both manioc starches in the mixer bowl with cookie paddle. Reserve.
In a small saucepan add water, oil and salt and bring to a boil.
Add boiled mixture to the mixer. Mix slowly.
Add milk and mix well.
Add eggs and cheeses. Mix well.
Using a small ice cream scooper (1 ½ tablespoon), scoop little balls and place on cookie sheet.
Bake for 10 minutes.
Reduce oven temperature to 300°F, and bake for another 20 minutes or until light golden brown.
Scoop the leftover dough and place them on a cookie sheet lined with wax paper and freeze for 2 hours.
After cheese breads are frozen transfer them to a zipper bag and keep them in the freezer up to 3 months.
Bake frozen cheese bread at 350°F for 15 minutes and reduce the temperature to 300°F for another 20 minutes or until light golden brown.
Pão de Queijo - Cheese Bread
Hi Everyone,
The recipe for today is Pão de Queijo - Cheese Bread, and it is a great recipe for breakfast, snack or to have with soup. My kids love Cheese Bread, so I just pack them with some veggie and fruit and my kids are all set for their school lunch!
This recipe makes a lot of Cheese Bread, so I freeze the dough balls up to 3 months, and bake them as I want… especially when I have a surprise visitor.
Just a note about the change of oven temperature during baking time, it makes the cheese bread dough puff up, doubling in size, so do not skip this step…
Check this recipe out on the recipe page and watch my video on You Tube.