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Pao de Queijo/Brazilian Cheese Bread Recipe


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     Pao de Queijo/Brazilian Cheese Bread

Category   Desserts - Breads
Sub Category   None

1 egg (room temperature or put in warm water for a few minutes)
1/3 cup olive oil
2/3 cup milk
scant 1 1/2 cups (170 grams) tapioca flous
1/2 cup (packed, about 66 grams) grated cheese such as queso fresco
1 teaspoon of salt (or more to taste)
one or two mini muffin tins (about 1 inch deep and 1 3/4 inch wide at the top

1 Preheat oven to 400F. 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.
2 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. Note that Brazilian cheese bread is very chewy.

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