Quick Brazilian Cheese Rolls {Pao de Queijo}
These taste amazing, whether you are gluten free, or not. The directions say that they don't reheat well, but they are great cold later.
Ingredients:
| 1 | large egg |
| 1/2 cup | milk |
| 1/4 cup | olive oil |
| 1 cup | tapioca flour (sometimes labeled tapioca starch) no substitutions |
| 1/2 tsp | sea salt |
| 1/4 cup | grated cheddar or medium sharp cheese cheese |
| 1/4 cup | grated Parmesan cheese |
Directions:
*you can play around with the cheese. I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!
Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder, my favorites!
Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. {Que Gostoso!} These actually don’t re-heat well so I recommend making and eating fresh.
Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.
You can also cook them in mini muffin pans for 10 minutes.
Source: ourbestbites.com
