Easy Brazilian Cheese Bread
This one is awesome! My wife went to Brazil and was sad to leave. The single hardest thing to leave behind in Brazil was their traditional Cheese Bread. Being the nice husband that I am I thought I would learn how to make these at home. According to my wife Heidi these are very similar. They are Gluten Free for people that are concerned with that.
- 1 egg*
- 1/3 cup olive oil
- 2/3 cup milk
- Scant 1 1/2 cups (170 grams) tapioca flour
- 1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco
- 1 teaspoon of salt (or more to taste)
*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.
Special equipment recommended:
- One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.
- Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
- Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.
Note that the Brazilian cheese bread is very chewy, a lot like Japanese Mochi.