Directions
- 1Préchauffer le four à 200°C (400°F).
- 2Placer la farine de tapioca dans un grand bol. Mettre de côté.
- 3Dans une grande casserole, mettre le lait, l'huile et le sel. Amener à ébullition.
- 4Verser le mélange dans la farine de tapioca et mélanger jusqu'à incorporation.
- 5Ajouter l'oeuf et mélanger jusqu'à incorporation.
- 6Ajouter la mozzarella râpée et le parmesan et mélanger jusqu'à obtenir une pâte collante.
- 7Former des boulettes et les placer sur une plaque de cuisson tapissée de papier sulfurisé.
- 8Mettre au four à 200°C pendant 15 à 20 minutes jusqu'à ce que ça dore et soit gonflé.
- 9Manger chaud ou laisser refroidir.
Ingredients
- 85 g mozzarella
- 25 g parmesan
- 170 g farine tapioca
- 0.5 cuillère à café sel
- 160 ml lait
- 80 ml huile
- 1 oeuf
Equipment
fourlarge bowllarge panbaking trayparchment paper
Tips
- You can use mozzarella, cheddar cheese, gruyere cheese, combination of serval cheese or any cheese that you like.
- The best way is to eat them warm while the cheese is melted. You also can reheat them before serving.
- You can store Pão De Queijo at room temperature up to 3 days.
- To freeze them, shape into balls, place on the baking try and bring to the freezer. Once they are frozen, transfer to a ziplock bag and keep them in the freezer up to 3 months.
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