How To Cook PÃO De Queijo Brazilian Cheesecake

"PÃO De Queijo Brazilian Cheesecake,How to make PÃO De Queijo"

November 15, 2021 2 min read

PÃO De Queijo

Dalgano - Brazilian Food | Cheesebread is one of the most traditional foods in Minas Gerais cuisine, but we know it's not the healthiest option, especially for people who maintain a "light" life.

Traditional cheese bread is made with tamarind cassava flour, which is a type of cassava flour. This means that most foods contain carbohydrates, which are considered the main cause of weight loss and control diets. In addition, another important component in the preparation is cheese, which we know has fat and sodium. Want to know other Brazilian specialties, you can see the recipe Brigadeiros the delicious ball.

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Ingredients

4 cups (tea) tamarind powder
2 cups (tea) sweet powder
3 cups (tea) coarsely grated semi-cooked cheese
6 eggs
3 cups (tea) water
1/2 cup (tea) oil
2 teaspoons salt
enough oil for hand oil

How to make PÃO De Queijo

Preheat the oven to 200C (medium temperature). Set aside two medium non-stick frying pans (if not non-stick, lightly grease them with oil).
Put the water and oil in a small saucepan (or kettle) and bring to a boil over medium heat. Meanwhile, in a large bowl, mix the sprinkles and salt – be careful when measuring the sprinkles: since the ingredients are light, fill the cup with a bag until it forms small mounds and then flatten with a knife, or fill a container. cup and pour over the shake so that the powder settles and fills in what is missing.
Once the water and oil mixture has come to a boil, gradually pour it over the sprinkles mixture until it is pale. Stir well with a wooden spoon (or spatula) until all the liquid is combined. Wait for the dough to get warm. But hold on: if it's hot and you follow the recipe, it will cook the eggs to be added and melt the grated cheese, making the preparation raw.
Add grated cheese and mix well.
In a small bowl, crack the eggs one at a time and add them to the batter – if one breaks, you won't lose the recipe. Mix vigorously with each addition to fully incorporate each egg, preferably with a wooden spoon. The dough will not be slippery, don't be afraid. The texture is slightly coarser, with a sprinkling of lumps, and is slightly sticky. The important thing is that all ingredients are well mixed, without the liquid part of the egg being separated from the dough.
To form the cheesecake: Put a small amount of oil on a plate to grease your hands; With a spoon, scoop out some of the dough and roll it out to the size of a golf ball (about 6 cm in diameter). If your hands start to stick together, stop, wash your hands, and stretch. Transfer the patterned cheese buns to the baking sheet and repeat with the remainder leaving space between each loaf - they grow as they bake.
Bake for about 40 minutes, until puffy and golden. Remove from oven and serve afterward.

COCKTAIL SIZE

If you prefer to form the cheesecakes smaller, about the size of a Ping-Pong ball, pay attention to the oven time. The cheesecake will take about 30 minutes to prepare and the recipe will yield more (about 30 units).

MAY BE FROZEN

To freeze, take the pan of molded balls into the freezer. When they are very tight, transfer them to the bag. That way, the cheese buns don't stick together. To bake frozen cheesecakes, preheat the oven to 180 C (medium heat) and take the cheesecakes straight from the freezer to the oven. The shelf life of frozen cheese buns is 3 months.