You’d be hard-pressed to eat simply certainly one of these golden, gluten-free cheese puffs which might be a Brazilian specialty. In contrast to many breads, these bite-size rolls are designed to be eaten sizzling out of the oven. Cassava flour (yuca starch) and a beneficiant quantity of cheese lend pão de queijo its attribute stretchy, chewy texture.
Energetic time: 45 minutes; Whole time: 1 hour 25 minutes
Make Forward: You may freeze partially baked pão de queijo. Bake them for half the time, about 10 minutes, after which let cool fully, about half-hour, earlier than packing into an hermetic container and freezing. To serve, bake at 375 levels for 15 to twenty minutes (with out defrosting) till puffed and deep golden.
Storage Notes: The rolls are greatest freshly baked, however leftovers will be saved in an hermetic container at room temperature for 1 to 2 days; reheat within the toaster oven or oven till heat.
The place to Purchase: Cassava flour, or yuca starch, is offered at well-stocked supermarkets, in addition to Brazilian and Hispanic markets, and on-line.
Servings:
24
Examined measurement: 24 servings; makes 24 small rolls
Components
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About 2 1/4 cups (285 grams/10 ounces) cassava flour (can also be labeled as yuca starch)
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1 cup (240 milliliters) entire milk
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4 tablespoons (1/2 stick/56 grams) unsalted butter
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1 teaspoon fantastic salt
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2 giant eggs, calmly overwhelmed
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2 cups (4 ounces/113 ounces) finely grated parmesan cheese (might substitute any salty semihard cheese of your alternative)
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Vegetable oil, for greasing your fingers
Instructions
Place a rack in the course of the oven and preheat to 450 levels. Line two giant, rimmed baking sheets with parchment paper.
Place the cassava flour in a big bowl.
In a small saucepan over medium warmth, mix the milk, butter and salt and convey to a boil, stirring to soften the butter. Pour the milk combination over the cassava flour and beat with a picket spoon to mix. The dough will really feel dense and can stiffen right into a ball. At first it would seem like it received’t come collectively, however preserve stirring, urgent and folding till it types a single mass. Let cool for quarter-hour.
After the dough has principally cooled (it might nonetheless be considerably heat – that’s okay), add the eggs and cheese to the bowl. When you can stir or fold with a picket spoon, it’s best to deliver the dough collectively together with your fingers. Be sure the eggs and cheese are comparatively well-distributed, but it surely doesn’t should be good. The extra you deal with or beat the dough, the harder will probably be to form.
Flippantly oil the palms of your fingers and pull off a 28-gram/1-ounce portion of dough, roughly the dimensions of a ping-pong ball. Form right into a clean sphere as greatest you may, repeating with all of the dough, for a complete of about 24 parts. As you’re employed, place the dough balls on the lined baking sheets, 12 per pan. (They may unfold however not dramatically.)
Decrease the oven temperature to 375 levels, and bake one sheet for 18 to twenty minutes, till the rolls are puffed and a wealthy golden coloration. (See the headnote for directions on partially baking and freezing to make forward.) If you happen to want a barely crisper prime, give them a further 1 to 2 minutes, however regulate them, as they’ll begin to burn shortly. Earlier than you bake the second batch, return the oven temperature to 450 levels after which drop it to 375 when you begin baking (the preliminary excessive temperature helps the rolls begin to puff instantly).
Let the rolls cool for a couple of minutes on the pan, then serve sizzling or heat.
Recipe Supply
Tailored from “Gran Cocina Latina: The Food of Latin America,” by Maricel E. Presilla (W.W. Norton & Firm, 2012).
Examined by Becky Krystal.
E-mail inquiries to the Meals Part at meals@washpost.com.
