¡Hola!

Parece que estas accediendo a este sitio desde un
país de habla hispana.

¿Te gustaría que te dirijamos a la versión en Español?

Si, vamos a www.kiwilimon.com

No, continue in the English site

Kiwilimón

Recipes: 147

1 Photos

Upload your Photo

Kiwilimón

Brazilian Cheese Bread

Name: Brazilian Cheese Bread
Prep time: 45 min
Cook time: 45 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1/2 Cup of milk; 1 Cup of cornstarch; 1 1/2 cups of yuca or tapioca flour (Cassava flour / cassava); 1/2 Cup of Butter; 1/2 Cup of Water boiling; 1 egg; 2 cups of mozzarella cheese; 1/2 Cup of Parmesan cheese; 1 tablespoon of baking powder

45 min

Not so easy

4.14

7 comments

Kiwilimón

	216
Favorites

Collections

Glider

Super List

Upload a picture

To print

This bread is known as Pão de Queijo in Brazil, its magic lies in the dough and has incorporated Manchego and Parmesan cheese. It is a true delight!

Learn more about Kiwilimón

Ingredients

4 servings

Select all ingredients

1/2 Cup of milk
1 Cup of cornstarch
1 1/2 cups of yuca or tapioca flour (Cassava flour / cassava)
1/2 Cup of Butter
1/2 Cup of Water boiling
1 egg
2 cups of mozzarella cheese
1/2 Cup of Parmesan cheese
1 tablespoon of baking powder

Preparation

Preheats the oven to 200 degrees Celsius.

Mix the cornstarch, cassava flour / yucca and baking powder in a deep bowl. Add the milk, the water and the melted butter. Mix well.

Add salt, cheese, egg and mix until a dough is obtained.

With the hands knead and make balls.

Place the balls on a baking tray previously greased with vegetable spray or a little butter and bake until they begin to brown. Remove from the oven.

PRESENTATION

Serve this delicious bread as breakfast accompanied by coffee.

TIPS

The polvilho (cassava flour / yucca) can be found in gourmet products stores or Brazilian products. If you can not replace it with corn starch.

Print recipe for:

Brazilian Cheese Bread

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

Calories

1316

kcal

66%

Carbohydrates

146

49%

Proteins

34.8

70%

Lipids

61.3

94%

Fiber

1.4

2.7%

Sugar

1.2

1.3%

Cholesterol

234

78%

Rate this tip

Ratings (7)

Manolo Olvera

17/01/2018 18:50:56

Aun no sé cómo lograron mantener la consistencia de la fécula para hacerla masa, si se le pone agua empeora, como recomendación es evitar el agua.

Katherine Nunez

09/08/2017 08:33:14

La hice y quedó buenísima. Le di a probar a una persona de Brasil y ella quedó fascinada, me dijo que sabían igual. Los hice con la harina de la marca Red Mill

Monserrat Ponce Aldrete

27/06/2014 19:33:01

RIQUÍSIMO! QUE RICOS ESTÁN ;D DELICIOSOS DIRÍA.

Dieneba San Roman

24/06/2014 23:39:29

agua hirviendo? si coloco agua hirviendo o cualqier ingrediente qe este muy caliente, mi levadura o polvo para hornear se qemara y mi masa no subira, qedara amargo y muy panoso (duro)....