Po de Queijo (Brazilian Cheese Bread) recipe
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Ingredients
- 1 cup half-and-half ½ cup vegetable oil 1 pinch salt 2 cups tapioca flour 2 cups finely grated Pecorino Romano cheese 2 eggs
Nutrition Info
- 117.7 caloriescarbohydrate: 12.1 gcholesterol: 23.1 mgfat: 7.4 gfiber: : -protein: 1.1 gsaturatedFat: 1.9 gservingSize: -sodium: 12.5 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Po de Queijo (Brazilian Cheese Bread)
Directions
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Heat half-and-half, vegetable, and salt together in a saucepan over medium heat, constantly whisk until mixture just starts to boil, about 5 minutes. Remove from heat and pour mixture into a large deep bowl.
Stir tapioca flour into half-and-half mixture using a wooden spoon. Mixture will thicken quickly. Cool to room temperature, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Mix Pecorino Romano cheese and eggs into tapioca mixture using an electric mixer or by hand until dough has a paste-like texture. Continue mixing until dough is soft and stretchy. Roll dough into 2- or 3-inch balls and arrange on a baking sheet.
Bake in the preheated oven until cheese balls are puffed and hardened on the outside, 20 to 25 minutes. Serve warm.