Kitchen & Food, Recipe Sharing
Pão de queijo caseiro CROCANTE e MACIO |
Homemade cheesy (balls) bread CRUNCHY on the outside SOFT inside
|Ingredients: I use a Kitchen Aid : It helps a lot, doing by hand one needs to be strong. These ingredients you will find in a Brazilian Store.
2 cups of sour polvilho azedo
1 cup of sweet polvilho doce
1 ½ cup grated cheese, Parmesan works well
1 ½ cup water,( I prefer with milk, some recipes use milk, others use water.
¼ Cup of oil ( I use olive Oil)
1 teaspoon of salt
Extra oil to coat your hands
Method of preparation:
Preheat oven to 400 F . Separate two medium baking sheets with parchment paper.
Place the milk or water and oil in a pot and bring to a boil over medium heat. Meanwhile, in a large bowl, combine the the dry ingredients,( the Polvilho and salt.)
As soon as the liquids comes to a boil, pour gradually over the mixture of Polvilho to blanch, you want to scald the Polvilho. Stir well with a wooden spoon) until all the liquid is incorporated.
Let the dough come to room temperature or it will cook the eggs. Add the eggs, mix well, if doing by hand add one egg at a time.
Add the grated cheese and mix well.
The texture is a sticky dough . The important thing is that all ingredients are well mixed, without leaving a liquid part of the egg separated from the dough.
To model the cheese balls, coat hand with oil , place oil in a saucer this makes it easier. With a spoon, remove a portion of the dough and roll in your hands to the size of a golf ball (about 6 cm in diameter).
If your hand starts to stick with dough, stop, wash your hand, and repeat the process on coating hands with the oil. As you make each ball place it on the baking sheet, leaving space between each – they expend when baking even though they do not have baking powder.
Bake for about 40 minutes, until golden brown. Remove from the oven and serve right away. These are best the same day.
The Cheese Balls will be good the next day but, they will soften-up a bit not crunchy on the outside.
I always make an extra batch and place in the freezer on the try until they have frozen. For about 1or 2 hours then I transfer the cheese balls into a freezer bag and have in the freezer, that way I have it ready.
I just found a new luv……..”Shallots.” I purchased a few from my local grocer/Farmer’s Market in Florida. Whatever you do, don’t eat these raw. They are very sharp and when cutting them you would think they were not even ripe. They were that sharp. I definitely would wait a few days before making them. I think these must have been in my onion bin at least two weeks. I peeled them first and then rinsed them. Then I cut them into ringlets, though you could cut them into small pieces. I put olive oil into a fry pan with a bit of garlic and dill. Cooked them until they softened (on a medium to low heat), though a few people mentioned until they were golden brown. Trust me when I say that these are the best tasting onions I have ever made. Goes with everything. And, tastier than your Vidalia onions, though I will still use them in salads. Absolutely “delish,” as Rachel Ray would say.
Thx, great idea!
For all you tuna and salmon can haters, try adding some sweet onions (or grate a whole one if you prefer) and about three teaspoons of sweet relish along with mayo or salad dressing. I also add dill, thyme, 21 seasoning and herbs of provence from Trader Joe’s. You can also add a tad of ginger oil as well. (Ginger Oil can be found in an Asian market)
OODIEBOM, Thank You, this will give my husband something new to take for lunch.
xango and sanibel, I forgot to mention that on the sweet relish, you may want to use more than the two or three teaspoons. I go according to taste. It should have a sweet taste. I also do not use the tuna that is in oil, but rather, the ones in water. If you are members of Costco, try their Kirkland brand. I usually purchase the albacore which is really tasty. I also like their wild salmon. This was my mother’s recipe because my dad and I would not eat it because it was too dry.
xango, I really enjoy passion fruit. I can purchase it here at the farmer’s market as well as the market I use in New England. Because of food allergies, I cannot purchase concentrate, however, making your own juice and then adding it to other things makes it really delicious. I even cook with fruit. Well, back to cleaning………..
@ OODIEBOM When going to the Brazilian store check out the Passion Fruit Juice, it is concentrated, when mixed with sparkling water it makes a great drink. Also makes a delicious mousse.
Thanks xango. We have both Mexican and Brazilian near us. That’s another thing I love about Florida—a diverse population.
Posted in Kitchen & Food
2 weeks ago