Every month I’m really looking forward to the Guest Chef Recipe section. I believe that every day we follow a lot of bloggers, so when I choose a recipe I enjoy preparing it and certainly sharing my impressions.
Andrea recently celebrated 10 years of her blog Cukar. And what is better as a congrats than when someone tries out your recipe.
Pão de quejo is made from tapioca flour, which is gluten-free, and comes from Brazilian manioc plant.
Pão de quejo I already made several times, because they are delicious and excellent as a snack. So, great for weekend gathering or watching the Champions League.
Preparation time: 30 minutes
125 ml of milk
60 ml of olive oil
½ teaspoon of salt
140 g of tapioca flour
50 g of grated Grana padano cheese
Heat the oven at 180 ° C.
Mix the milk, oil and salt in a pot. Heat everything on a medium strong fire until it boils, and stir occasionally.
When the mixture boils, remove it from fire, mix in the tapioca flour. Mix the flour using a wooden spoon to connect the ingredients into a sticky batter.
Put the dough in the mixing bowl and mix it with spiral nozzles for several minutes to cool down and merge into a uniform mass.
When the dough cools down a little, so that we can take it with your fingers, mix the egg.
In the end, mix in the grated cheese and continue mixing so that all the ingredients are well connected.
Using a small spoon, we take dough puffs and form them into pellets in the palms.
Place each ball on a baking sheet covered with baking paper, taking care of the distance, as the balls will grow in baking.
Bake for 15 – 20 minutes.
Take out of the oven, let them cool down a little and then enjoy.
Thank you Andrea for the wonderful recipe!