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Pćo de queijo

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Winifred:
Does anybody have a fool proof recipe for Pćo de queijo using American measures?  i.e. 8 ounce cup, etc.  And is there any real difference between povillo doce and tapioca starch?

Odete:

--- Quote from: Winifred;32382 ---Does anybody have a fool proof recipe for Pćo de queijo using American measures? i.e. 8 ounce cup, etc. And is there any real difference between povillo doce and tapioca starch?
--- End quote ---

Here is. When can't find polvilho azedo I use doce instead, and can't see any difference.
 
Brazilian Cheesy Rolls
Ingredients:
500g 17.3 oz) Sour Cassava Starch (Polvilho Azedo)
2 cups of milk
1 cup of cooking oil
4 eggs
2 cups of grated cheese
salt to taste
How to prepare:
Boil the milk the oil and salt together. Pour the hot mixture it into a large bowl with the sour starch and mix with a wooden spoon. The mixture will look like a large ball of gummy paste. Let it cool and mix in the cheese and the eggs. Get your hands in there and squelch everything together into a smooth thick dough. Grab chucks of it with your fingers and roll in the palm of your hands making little balls just smaller than a golf ball.
Place the dough balls on a tray. The balls will grow around 20-30% when they cook, so leave some space between them. Place them in the top shelf of your oven at 190c and let them grow for 15 minutes. Reduce the temperature (around 160c) and cook for another 15 minutes. They should look golden brown and crackly and crusty outside. But inside they will still be nice and gooey… and cheesy!

Mom25:
I love pao de queijo.... hmmmmm

rcgracia:
Me too, I have some on the freezer,  that I made,hmmm, that gives me an idea.:)

Winifred:
Thanks odete!
 
What kind of cheese do you use? and do you measure the cheese before or after you grate it.
 
 
I just bought a 16 ounce fresh queijo mineiro from a supermarket called Seabras in Hillside, New Jersey.  Do you know a good way to cure it?  I've heard you can leave it in a brown paper bag for a few days.  I've also heard you can leave it in the free air turning it and changing the plate each day until it's hard.  What's the best way?

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