Pão de queijo, cheese bread, are small rolls with crunchy exteriors and uniquely chewy, stretchy centers. Instead of using flour like most baked goods, they use a surprise ingredient: tapioca starch. Tapioca starch (also called tapioca flour) is made from cassava root, a plant native to South America, that has been ground into a powder. When combined with liquid, tapioca starch makes a gooey paste that can trap air and make baked goods rise in the oven. Bonus: it’s naturally gluten-free! Pão de Queijo (Brazilian Cheese Bread) Makes 12 rolls Vegetable oil spray 1 cup (8 ounces) whole milk 1 cup shredded extra-sharp cheddar cheese (4 ounces) 1 cup grated Pecorino Romano cheese (2 ounces) 1/3 cup extra virgin olive oil 2 large eggs 1 teaspoon salt 2 cups (8 ounces) tapioca starch Adjust oven rack to the middle position and heat oven to 375 degrees F. Spray a 12-cup …
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