Monday, 20 August 2018

Brazilian Cheese Balls (pão de queijo) 5

Years ago, I was totally crazy about Brazilian Cheese Balls (pão de queijo).  A group of us in a baking interest group was trying to replicate those that sold in a bakery in Shaw House.   

After an exhibition, I realised that they are baked using a premix.  Of course, I was disappointed as I never was able to match that texture.

Nevertheless, I am not into premix so I rather short change a little to have a healthier version.

Thanks TT for sharing the source.




Learning experience: 

Since I have arrowroot flour on hand, I decided to use that instead of tapioca flour.

These did not deflat quickly.  It did sustain its shape even after I finished washing up.

The taste is good and I strongly recommend using hard cheese for this recipe.

Definitely a keeper.


What you need:

100g Gruyere cheese, cut into small squares
160g fresh milk
60g grapeseed oil
1 egg
170g arrowroot starch or tapioca starch
1 tsp salt

Method:

Preheat oven to 220°C. Grease a mini muffin tray generously.

Grate cheese
(Place cheese in a bowl and grate 10 sec/speed 9)

Combine all ingredients together.  Mix until incorporated.
(Add all remaining ingredients blend 20 sec/Sp 6)

(Scrape down mixing bowl, blend further 5 sec/Sp 8)

Using an ice cream scoop, fill ¾ full on each mould.

Bake for 12-15 min until golden and puffed up.

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