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Cheese breads are the bubbles

July 11, 2013

This is another Brazilian recipe – cheese breads or pao de queijo (but there should be an accent over the a and I can’t get it to sit there) and it can only be made by people from a specific part of Brazil  – Minas Gerais. Guess where Katrine hails from?

The little breads are very beautiful to look at, very delicious to eat – and gluten free. Once you have the right Brazilian to make them, the only problem is getting hold of Manioc or Cassava flour – but even that is less of a problem now that I have found out that Cassava flour is also called tapioca flour, and the Happy Apple stocks it.

cheese-bread1 cheese-bread3 cheese-bread2You need – and all ingredients seem to be measured by eye rather than weight – 250 g tapioca flour (Doves Farm gluten free flour lists tapioca flour as the third ingredient so I reckon it’d be a good substitute), a cup of milk and 50 g each of oil and water which you heat together, and 250g of grated cheese.

We used strong cheddar the first time, but the expert said the breads were too strong ( I liked them though – and they did all get eaten) so this time we used a very mild cheddar and a teaspoon of salt  – which was better.cheese-bread4 cheese-bread7 cheese-bread8

When the milk etc has cooled add it to the flour little by little and then add an egg and then mix  in the cheese.

Now you have to mix it with your hands.

cheese-bread9

cheese-bread10 cheese-bread12

It’s a sticky mess and I suspect this is where having been born to make cheese breads comes in to play.

Once it’s mixed cover it with cling film and leave it to rest for half an hour in a cool place. It will be much less sticky afterwards.

Grease a baking sheet  – or two probably, and rolls little bits of the dough up into balls  ( golf ball sized) and place on the sheet and bake in a hottish oven for about 20 minutes – or until risen and golden. Eat warm.

cheese-breads

Totally irresistible!

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