Text 26652, 83 rader
Skriven 2015-05-03 04:59:22 av Dave Drum (1:261/38.0)
Ärende: Gourmet 853
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cheese Bread (P+úo 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

  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 350+.F/175+.C. 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" balls, rolling
  them with your hands. Place them on the baking sheet,
  leaving 1 1/2" to 2" 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

... "What kind of person doesn't let you have gummi bears?" -- Libba Bray

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)