Text 7274, 99 rader
Skriven 2011-02-15 18:51:12 av Dave Drum (1:18/200.0)
Ärende: Gourmet 865
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheese Bread (P
o De Queijo)
 Categories: Breads, Cheese, Snacks
      Yield: 30 servings
 
      2 c  Fine grated fresh Parmesan
      2 lg Eggs
      2    Egg yolks
  1 1/4 c  Sour manioc starch (povilho
           - azedo)
    3/4 c  Manioc starch (povilho
           - doce)
      2 ts Kosher salt
    1/2 c  Whole milk
    1/2 c  Water
    1/4 c  + 3 tb extra virgin olive
           - oil
        pn Ground nutmeg
        pn Cayenne pepper
        pn Black pepper
 
  A soft chewy bread roll about the size of a golf ball
  infused with cheesy flavor, p
o de queijo is Brazil's
  favorite savory snack and an excellent recipe to add to your
  repertoire.
  
  The manioc starch is what gives the cheese bread an
  incredible gooey and chewy texture, so try your best to use
  both types of manioc starches.
  
  The result is a softer batter and a slightly sweeter cheese
  bread that is still very delicious. You can prepare this
  recipe ahead of time and freeze the little rolls unbaked for
  up to 3 months. Just pop one in the oven directly from the
  freezer, and in 12 to 15 minutes you'll have deliciously
  cheesy treats!
  
  Place the grated Parmesan in the bowl of a food processor.
  Add the eggs and yolks and blend until you have a smooth
  paste, about 1 minute. Set aside.
  
  Place the two starches and salt in the bowl of an electric
  mixer fitted with the paddle attachment. Set aside.
  
  Place the milk, water, and oil in a small saucepan, and
  bring to a boil. Immediately pour the milk mixture all at
  once into the starch mixture and turn the machine on at low
  speed. Mix until the dough is smooth and the starch is all
  incorporated, about 2 minutes.
  
  Pause the machine and add the cheese and egg paste, scraping
  directly into the manioc starch mixture. Add the nutmeg,
  cayenne, and black pepper. Mix the dough at low speed until
  it turns a pale yellow, about 10 minutes. You are trying to
  develop the structure of the dough by kneading it slowly.
  The dough will feel a bit sticky and moist.
  
  Transfer the dough to a bowl, cover it with plastic wrap,
  and chill for at least 2 hours in the refrigerator, or
  overnight.
  
  Preheat the oven to 350oF. Line a baking sheet with
  parchment paper.
  
  Wet your hands with olive oil (alternatively, you can flour
  your hands with manioc starch) and use an ice-cream scooper
  as portion control to make 1-inch balls, rolling them with
  your hands. Place them on the baking sheet, leaving 1 1/2 to
  2 inches between each roll (or you can freeze them at this
  point by storing them in a ziplock bag for up to 3 months).
  
  Bake the cheese rolls in the oven until they puff up and
  look lightly golden brown, 12 to 14 minutes. To ensure even
  baking, rotate the pan once during baking time.
  
  Remove the baking sheet from the oven and place the rolls in
  a basket lined with a napkin. Serve immediately while they
  are still at their warmest and chewiest.
  
  by Leticia Moreinos Schwartz; The Brazilian Kitchen
  
  Epicurious | June 2010
  
  Yield: Makes about 30 rolls
  
  MM Format by Dave Drum - 16 July 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If I ever marry, it will be on a sudden impulse - as a man shoots himself.
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Paragon BBS - paragon.darktech.org - 423.926.7999 (1:18/200)