Pão de Queijo is primarily a French version of gougères. The dough begins on the stovetop like gougères and eggs are struck on one after the other. The result is a tiny, hollow puff like gougères as well. Instead of an all-purpose meal, Pão de Queijo is produced with sour cassava flour or tapioca flour. Pão de Queijo can be made in various ways. One way is kind of as a choux paste, in which the dough is first cooked. These delicious gluten/wheat free bread are good for those who have celiac disease or intolerance to gluten. They are either fresh or served with a sauce of marinara. Try to add some herbal seasonings, such as Italian or other cheeses to replace Parmesan for more variety.
The flour of tapioca is very weird. When mixed with the hot milk in those pãos, the wallpaper paste becomes gelatin and sticky closer than you would put in the oven. It takes a blow of faith and water to dip your fingers and spoons to avoid sticking. to avoid sticking. Continue with the recipe and you’ll receive this delicious bread.
Preparation time: 10 minutes
Cooking time: 20 minutes
½ cup olive oil or butter
⅓ cup of water
⅓ cup milk or soy milk
1 teaspoon salt
2 cups tapioca flour
2 teaspoons minced garlic
1. Preheat oven about 190 ° C (375 ° F).
2. In a large saucepan, put olive oil, water, milk, and salt, and heat up. When the mixture is boiling, immediately remove it from the heat and add the tapioca flour and garlic until they are smooth. Set aside for 10-15 minutes.
3. Mix the cheese in the mixture of tapioca and egg until well combined, this mixture becomes coarse. Drop the mixture on an ungreased baking sheet with 1/4 cup sizes.
4. Bake for 15-20 minutes until lightly brown or until the mixture turns light brown in a preheated oven.
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