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Potato Cheese Bread

19 Dec

Pao de Queijo.  The elusive Brazillian Cheese Bread.  I had something in Singapore at one of the Japanese bakeries which they named Brazillian Cheese Bread.  Google brought up Pao de Queijo.  I just had to try it.  The consistency I had in mind was that of Mochi.  I tried recipes with tapioca flour which gave a chewy texture somewhat.  But the crust was not nice at all.  Hard at times and it would even squeak when you chewed.  Plus it didn’t keep well at all with the center turning really hard and rough.

There were recipes made from actual potatoes instead but it seemed rather laborious and I still haven’t figured out which potatoes give you a powdery texture and which ones give a sticky one.   So this recipe seemed easy enough and I think everyone agreed that it was fragrant and very yummy just out of the oven.  Even bubs couldn’t keep his hands to himself and kept trying to swipe them away.

It didn’t turn out the way I remembered the bread to be.  But it was light and fluffy, the cheese makes it chewy but not in the mochi kind of way.  Testament to it’s yumminess is bub’s hand in almost every shot I tried to get of the bread.  He kept wanting to take them away for himself to devour.

Potato Cheese Bread

Adapted from food52

Makes 32 balls 1 inch wide

Ingredients

2 cups potato flour

113g butter cold and cut up

2 eggs, lightly beaten

1/2 cup mozarella

6 tbs whole milk

Method

  1. Preheat oven to 200 degrees Celsius.
  2. Place flour and butter into food processor and process until it resembles bread crumbs.
  3. Add cheese and eggs and continue processing until just mixed.
  4. Pour milk 1 tbs at a time while processing until a ball of dough is formed
  5. Divide the ball of dough into 32 pieces and roll into balls.
  6. Place balls onto baking paper 1 inch apart and bake for 10 – 15 minutes when the cheese turns golden brown.
  7. Serve immediately.

Tips

  1. If the dough is too soft, chilling it helps the ease in handling.
  2. Dough can be made a few hours beforehand and balls placed in the fridge.  Just pop the dough in to bake prior to serving.
  3. The original recipe suggested pepper, salt and roasted garlic.  I omitted the garlic as it was too much work.  I use salted butter so salt was omitted.  I forgot the pepper and think that it still turned out nice.
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