The Brazilian cheese bread — Pao de Queijo

The Brazilian cheese bread — Pao de Queijo

Ingredients

Tapioca starch — 2,5 glasses (? 450 g)
Olive oil — 0,5 glasses (? 100 g)
Milk fat content of 2,5% — 1 glass (? 200 g)
Egg — 3 pieces.
Grated cheese of firm grade, it is possible to use Parmesan or Cheddar or their combination — 1 glass (? 200 g)
Salt to taste ? 1 teaspoon

Preparation

We bring to the boil milk, oil and salt. We remove from fire we add cassava in the small portions, well mixing to homogeneous mass. Then we fill up cheese. Everything it is well mixed and we add eggs. We stir everything to homogeneous mass.

After our dough is ready, skatyvay from it small balls. Balls can be rough — do not worry, so has to be when they rise in oven, they will become round and beautiful.

We oil baking tray and we spread on it the turned-out dough balls, leaving sufficient distance between them. Balls will increase in the course of preparation approximately twice.

We warm oven to 200 degrees Celsius and we put in it baking tray. To bake our cheese bread before formation of ruddy crust, about 20-30 minutes. It is desirable not to open oven before completion of preparation.

Cheese bread the hot is served.

On note! Ready dough balls can be laid out on parchment paper and to freeze. When balls of dough become firm, they can be poured in package and to store to pastries. Before pastries dough is defrozen and further prepares as is described above.

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