Paneer and carbs have never been a hard sale, but if you have ever been a stretch, spring by a stretch of Pavo de Quizo (a Brazilian Paneer Bread Puff), you know that this simple combination can climb new heights. This is the most completely stretched cheese puff that you have ever known. If you Not there. Pavo de Quzo was enjoyed by nasing, then we should change it. Fortunately, it requires only six ingredients and with the help of a blender or stand mixer, it is almost comfortable.
What is Pão de Queijo?
While there is a version of bread of this thing in many South American countries, Pao de Qizo Originated in Brazil. This delightful snack is the outstanding of its stretch, gummy center, a starch made of tapioca flour, Kasava route. Paneer also distributes its own stretch, but I think it plays a big role as a primary taste component. So using a powerful cheese with lots of tastes pays finally. Add a little egg, oil and milk and you are on your way.
I first did Pao de Quizo at a Brazilian restaurant in Brooklyn, where we were quickly supplied with a basket of golden brown flakened pastry balls about the size of a large egg. My friend stopped the conversation and directed my attention to bread because it was the whole reason that he brought me there. After tearing one in half, it took a long time, due to the never-ending cheese stretch-I understood why we had stopped our discussion. It demands your full attention, salty, crusty but soft piye de curijo, and deserves it.
A few years later, I got different pleasure of eating drinking de Quzo in Brazil. It is not uncommon to serve some golden areas with your coffee with breakfast, or for cafes. What I had eaten in Brazil is made in smaller sizes, which my hunger is for them, but not everyone is a cheese monster like I am. And in my home, I meet them to make them big.
There are two different methods that I have used to create Pão de Queijo: a blender version and a stand mixer version. (If you have not yet joined the Stand Mixer Club, what to see here when you are shopping for one.) Both dishes are delicious, so instead of choosing for you, I have provided them both.
Pão de Queijo in your blender
This style of Pio de Quzo is more like a batsman. This is extremely simple: I just add all the ingredients to my vitamics, but you can also use any other blender. (If you need a fancy new blender, it has almost changed my life.) Oven takes care of the rest. It is better to use a cupcake pan (or a mini cupcake pan) to shape puffs. I used this recipe from behind Bob’s Red Mill Tapioca flour package. I took freedom to add extra cheese before baking and included here.
Material:
1. Blender dump
Preheat a cupcake pan, or mini cupcake pan, and preheat the oven at 400ºF. Add all the ingredients to a blender. Blend all ingredients at low speed to “catch” and increase the speed slowly. Stop the blender and scrape the sides if you see that any tapioca flour is stuck. Mix again if necessary.
2. Bake
Put a cupcake pan, or the ingredients of the blender in the increased cup of the mini cupcake pan. I only fill them with about half to three quarters. Then top them with a pinch of extra cheese. Bake them for about 20 minutes, or until the puff becomes puff and the cheese becomes brown.
What do you think so far?
Pão de Queijo in your stand mixer
Credit: Ellie Chantorn Rainman
I used it Recipe from Tudogostoso Which ends partially with a dough stability due to heating tapioca with warm milk and oil before going into the oven.
Material:
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500 grams of tapioca flour (I used the entire bag of Bob’s Red Mill Tapioca flour)
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1 tbsp salt
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250 mL milk (slightly more than 1 cup)
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1 to 2 eggs (second egg only if necessary)
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12 ounces chopped cheese
1. Dry and wet ingredients
Line a baking sheet with parchment paper. Preheat the oven at 350ºF. Add tapioca flour and salt to a stand mixer bowl. Add milk and oil to a pan or pot. Heat the liquid mixture on medium until it bubbles on the edges.
2. Mix flour
Add a paddle attachment and bend the mixer at the lowest speed. Pour the mixer with warm oil and milk mixture at a time. Mix until until join and the texture is coherent and sandy. Add an egg and cheese. If the dough is dry, add another egg. It should feel like a soft cookie flour. Mix the dough until the dough is homogeneous and thick.
3. Make balls
Credit: Ellie Chantorn Rainman
Shape the dough in 1 inch balls. I scooped the dough on a parchment-packed baking sheet and then rolled them in my palms to lubricate the shape. Give them an inch location between each ball and bake them in a 350 off oven until it is completely inflated and lightly downwards, about 20 to 25 minutes. Enjoy hot.
