Ingredients
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2
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1
-
1/2
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1
-
1 1/2
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2
-
-
-
-
-
-
-
-
-
Directions
Pao de Queijo (Cheese Puffs-Brazilian),I have not made this recipe, but after having been to Brazil a few times, and after having found this recipe in the Brazilian Children’s Fund Cookbook (Memorial Sloan-Kettering Cancer Center), I had to add this to my recipes. I hope it turns out as good as those I’ve tried in Brazil!,This recipe was great! The ratio of liquid to manioc flour is perfect. I read another review saying that it was like pancake batter, but if you have the correct flour type this shouldn’t happen. used Goya Manioc flour which I think is a mix of both sour and sweet manioc. I know that tapioca starch can have a very different consistency, so be careful with the flour type you use if you’re not going to follow these exact directions. The dough came together nicely and cooked perfectly in about 20 minutes to a nice golden brown at 400 degrees. They are delicious and very easy to make, I’ll definitely be making them again. Thanks for sharing!,Worst recipe ever. 1 cup liquid for 2 cups flour…are you kidding me! These are not supposed to have the consistency of pancake batter. Also what kind of recipe tells you to bake until golden brown and not offer a time!?!? Is it 5 min or 20 min.?!? I had to add another cup+of flour ran out of tapioca flour so added quinoa and all purpose GF. I read the review of the poor woman who has to use mufffin tins… no wonder. The better ratio would be 4-8T milk with 2-4T butter…in the oven after getting a nice consistency in the dough…I think I salvaged them but….
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Steps
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1
Done
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Preheat Oven to 400 Degrees F. |
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2
Done
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Bring the Milk, Salt, and Margarine to a Boil. |
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3
Done
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Remove from Heat. |
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4
Done
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Slowly Add Manioc Starch, Stirring Constantly Until Thoroughly Mixed. |
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5
Done
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Add the Cheese and Eggs. |
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6
Done
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Knead Until Smooth. |
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7
Done
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Form Into Balls Approximately 2-Inches in Diameter and Place on a Greased Baking Sheet. |
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8
Done
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Sprinkle With Parmesan Cheese. |
|
9
Done
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Bake Until Golden Brown. |
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10
Done
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Eat While Hot. |
