Pao de Kejo (Brazilian cheese bread) – a detailed recipe cooking.
Recipe author – Bauer’s 66 ½ Grilled Vegetarian Diner (USA, California, Modesto)
Time: 35 мин.Difficulty: easy Quantity: 32 – 48 pcs. The recipes use volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. tapioca flour
- 1 tbsp. grated cheese Asiago
- 1 tbsp. milk
- 1 tbsp. vegetable oil and optionally for lubrication forms
- 1 tbsp. l salt
- 1 tsp chopped garlic
- 3 eggs
- You will need: a baking dish for mini muffins for 48 PC.
Recipes with similar ingredients: asyago cheese, tapioca, eggs, milk, garlic
Recipe preparation:
- Preheat the oven to 200 ° C. Lubricate the mold for mini muffins vegetable oil.
- Add the tapioca flour, Asiago cheese, milk, vegetable oil, salt, garlic and eggs in a food processor bowl. Grind in for 2 minutes, scraping the mixture from the walls of the bowl necessary.
- Put 1 tbsp in each mold for a mini-muffin l mixtures. Bake for 12-14 minutes, then remove from oven and let stand. 2 minutes. Get the cheese rolls out of shape and enjoy. This is a gluten-free diet recipe. For a sweeter option, remove the garlic and replace the cheese with 1 tbsp. chocolate.
