This is a super easy recipe for creating these amazing cheese rolls which are sometimes served as an accompanying dish at Brazilian Steakhouses.
The basic recipe is delicious, but can also be modified with various herbs to your preference.
As mentioned in the post title, the basis for the batter is tapioca flour, making this recipe great for the gluten intolerant.
Ingredients
- 1 egg, preferably at room temperature
- 1/3 cup olive oil
- 2/3 cup milk
- Scant 1 1/2 cups (170 grams) tapioca flour
- 1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco
- 1 teaspoon of salt (or more to taste)
Equipment
- One or two mini muffin tins. (Regular muffin tins will work too, but the smaller sized is easier to do well.)
Procedure
Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later. Enough batter for 16 mini muffin sized cheese breads.
Notes
- The batter can be made ahead of time and stored in the refrigerator. I find that allowing the batter to chill for a while before baking leads to best results, although the rolls made with fresh batter are still really good.
- Brazilian cheese bread is very chewy, a lot like Japanese mochi.
Submitted January 15, 2015 at 10:40PM by thewaybricksdont http://ift.tt/17LAarG familyrecipes
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