Yum! Yum! Yum! This is so delicious and so easy! Everyone should try it and be happy.
It calls for using parmesan (which is delicious and what I did). But Mel also recommends after your first try to experiment with other cheeses. She really likes half parmesan half queso fresco. USE FRESH GRATED PARMESAN! The others (can and pre grated) will change the texture, which makes sense because they don't melt as well.
Anyway make these. Be happy with your life.
1 large egg
1/4 cup canola or vegetable or olive oil
2/3 cup milk
1 1/2 cups tapioca flour (fluff the flour before measuring)
3/4 teaspoon salt
1/2 cup packed shredded cheese, like Parmesan or Asiago (
DIRECTIONS
- Preheat the oven to 400 degrees F. Lightly grease a mini muffin tin (this makes about 16-24 little breads so if you don't have a muffin tin large enough, you can just make separate batches after the first ones come out).
- In a blender, combine the egg, oil, milk, flour and salt. Process until the mixture is smooth, scraping down the sides of the blender once or twice. Add the cheese and process for just a short bit, 5-10 seconds or a few short pulses, until the cheese is in small bits all throughout the batter.
- Give the batter a good stir to get any solids off the bottom and pour the mixture into the prepared muffin tin filling the cups nearly to the top.
- Bake the pao de queijo until very lightly golden brown, 15-20 minutes. Don't let them get too brown on the bottom or they will be too crusty and not as chewy.
- Remove them from the oven and let them cool for just a minute or two. They are best eaten warm! Don't worry if the cute little puffs fall a bit in the middle - that's completely normal.
No comments:
Post a Comment