Friday, July 6, 2012

Easy Brazilian Cheesy Bread Recipe

If you've ever been to a Fogo de Chao or a similar churrascaria/brazillian steak house then you've probably had these and though omg they are soooo delicious! 

Easy Brazilian Cheesy Bread Recipe
  • Prep time: 5 minutes
  • Cook time: 15 minutes
The recipe as presented is fairly basic. Feel free to dress it up a bit with herbs or spices of your choice. (I don't do that, bc I like it the way it is!)
  • 1 egg*
  • 1/3 cup olive oil
  • 2/3 cup milk
  • Scant 1 1/2 cups (170 grams) tapioca flour
  • 1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco (I usually use parmesean and grate it myself and use some other cheese with it too, like either mozzerella or the mexican shredded mix if you can't find the queso fresco cheese)
  • 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. (I used a regular muffin pan because it's all I had the first time I made it)

*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.

1. Preheat oven to 400°F. Grease a mini-muffin tin. 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.

2. 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. (You don't want to over cook them, so they will be soft, if anything take it out just a tad bit earlier!)
Eat while warm or save to reheat later. - Best served fresh! 
Enough batter for 16 mini muffin sized cheese breads.
*Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

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