Brazilian cheese bread - simplyrecipes - via amanda

Ingredients for 16 mini-muffin sized cheese breads

1 egg*
1/3 cup olive oil
2/3 cup milk
1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference, we get good results with feta cheese (no need to grate), or fresh farmer's cheese (if using fresh farmer's cheese, you may want to add another 1/2 teaspoon of salt)
1 teaspoon of salt (or more to taste)
Special equipment recommended
One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.
*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.
Amanda note: I like to use extra-sharp cheddar cheese, and I never worry about the temperature of the egg.

Easy

Directions

1. Preheat oven to 400°F.

2. Spread a little olive oil (or butter) around the insides of each well of a mini-muffin tin.

3. 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.

4. Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.

5. 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.

6. Eat while warm or save to reheat later.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

7. Amanda note: I usually save some of the grated cheese to sprinkle on top of the batter in the muffin tin before I put it in the oven. They can also be done in as little as 12 minutes, depending on your oven. They reheat in under 10 seconds in the microwave deliciously! You can find tapioca flour (also called tapioca starch, cassava flour, and manioc flour) in the gluten-free, natural foods, or Bob's RedMill aisle in the supermarket. Not to be confused with the coarser flour used for farofa.

starters March 23, 2016 15:44

Author simplyrecipes.com/recipes/...