CH Runners
Not Running => Food => Topic started by: Kumbaya on January 03, 2023, 06:15:19 PM
-
These are delicious if you have the time to make them. I followed the recipe to the letter but I'd bet you could use any decent similar cheeses.
https://cooking.nytimes.com/recipes/1015515-brazilian-cheese-puffs-pao-de-queijo
-
I've made these using a similar recipe, and they are very good. I bake them in a mini-muffin pan.
-
they are marvelous and I just buy them from the brazilian bakery down the street (but i'll put a pin in this recipe)
-
I love these! I took them to a neighbourhood happy hour potluck once and toward the end of the night, one of my neighbours drunkenly leaned on me and said "you have to teach me how to make these magic cheese cookies". So, now I call them magic cheese cookies. You can also do them in a magic bacon cookies style...
-
They sound EVEN BETTER when billed as magic cheese cookies!
-
You had me at magic bacon...
-
I picked up some tapioca flour yesterday. I had them years ago in Brazil. Looking forward to trying to make some
-
These are delicious if you have the time to make them. I followed the recipe to the letter but I'd bet you could use any decent similar cheeses.
https://cooking.nytimes.com/recipes/1015515-brazilian-cheese-puffs-pao-de-queijo
I want to try but don't have a subscription. Any chance you could copy and paste for me?
-
I want to try but don't have a subscription. Any chance you could copy and paste for me?
Brazilian Cheese Puffs (Pao de Queijo)
INGREDIENTS (Yield: 32 small rolls)
335 grams tapioca starch (about 3 cups), plus more to dust your hands
18 grams salt (2 teaspoons)
¼ teaspoon baking powder
⅔ cup whole milk
½ cup canola oil
1½ tablespoons butter, softened
2 large eggs
94 grams grated Pecorino Romano cheese (about ¾ cup)
94 grams grated Parmesan cheese (about ¾ cup)
PREPARATION
Step 1
In an electric mixer with a paddle attachment, blend the tapioca starch, salt and baking powder on low speed.
Step 2
Put the milk, oil, butter and ⅔ cup water in a small pot and bring to boil. Immediately pour it over the starch and mix at low speed until all the ingredients are blended and the dough is smooth, about 3 or 4 minutes.
Step 3
Stop the mixer and crack in the eggs. Mix at low speed for 8 to 10 minutes until the dough becomes sticky. Stop to scrape down the bowl and blade, but quickly resume the mixing.
Step 4
Stop the mixer and pour in the cheeses. Mix on low for 40 to 50 seconds, just enough to blend the cheeses into the dough.
Step 5
Refrigerate for 2 hours.
Step 6
Heat the oven to 375 degrees. With a small scoop take out small lumps of this soft, sticky dough and, after lightly dusting your hands with tapioca starch, form them into 1-inch balls. Keep dusting your hands as needed.
Step 7
Place the rolls on a baking sheet about 2 inches apart. (Leftover rolls can be frozen, then thawed before baking.) Bake for 20 to 23 minutes, until the flecks of cheese are brown and the crust is lightly golden. Serve warm, as they may get tough as they get very cool.
-
Thank you!
-
Step 7
Place the rolls on a baking sheet about 2 inches apart. (Leftover rolls can be frozen, then thawed before baking.) Bake for 20 to 23 minutes, until the flecks of cheese are brown and the crust is lightly golden. Serve warm, as they may get tough as they get very cool.
I just noticed this! I've never seen a recipe for a small batch, so I only ever make them if there's going to be a crowd... being able to freeze them changes everything.
-
Yep freeze them and you can thaw however many you need / want.
-
These are a staple in my kids lunches. You can bake directly from frozen even!
Sent from my SM-F711U using Tapatalk
-
Damn we got PB&Js.