You may not yet know the p\u00e3o<\/i> de queijo<\/span><\/i>, this delicious cheese bread that is eaten in Brazil. Yet the recipe has been on my cooking blog for over 9 years! The recipe is HERE<\/a> if you want it! I was asked to make a vegan version for some Brazilian friends who are vegan and wanted to recapture the texture and taste of these irresistible soft breads. The vegan version already exists in Brazil and is called p\u00e3ode beijo, a play on words that is phonetically very close to p<\/span>\u00e3o de queijo, but which literally means kissing bread ! In France it may seem strange to make cheese bread without cheese, but in Brazil the <\/span>p\u00e3o de queijo is a real institution. I propose you my version with a rather bluffing result. The ultra soft texture is of course due to the cassava starch that you can find in Asian or organic grocery stores. <\/span><\/div>\n
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<\/a>Recipe of p\u00e3es de beijo: (plural of <\/b>
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90g of raw cashew nuts<\/b><\/li>\n
500g of manioc\/tapioca starch<\/b><\/li>\n
200g of oat milk<\/b><\/li>\n
95g of oil<\/b><\/li>\n
3 teaspoons of salt<\/b><\/li>\n
100g of plain mashed potatoes<\/b><\/li>\n
25g of malted yeast flakes<\/b><\/li>\n
3\/4 teaspoon baking powder<\/b><\/li>\n
25g of flax seeds<\/b><\/li>\n
145g of water<\/b><\/li>\n<\/ul>\nInstructions:<\/h2>\n
\nIn Asian supermarkets you can find tapioca flour, which is actually tapioca starch, tapioca being cassava. So it’s a different name for what is in fact the same product! If you press down on the package, it should crunch like snow or cornstarch. <\/div>\n
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First, put the raw cashews in a bowl of cold water at least three hours before making the recipe. They must be completely covered. They will swell up a bit by absorbing water (about 30% of their weight).<\/div>\n
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Put the cornstarch and salt in the bowl of your food processor.<\/p>\n
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Bring the oat milk and oil to a boil in a saucepan.<\/p>\n
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When the liquid boils, pour over the starch and mix immediately with either a spoon or the leaf of your food processor. Mix for 4-5 minutes.<\/div>\n
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Put the soaked and drained cashews (they have puffed up a bit), malted yeast flakes, mashed potatoes in a blender. I recommend a normal sized blender and not one as small as mine. ???? I took the pictures during my testing. <\/div>\n
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Soak the flax seeds with the 145g of water. <\/div>\n
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Pour into blender with cashews etc. Blend to a smooth creamy consistency. Pour into the bowl of your food processor.<\/p>\n
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Mix until you have a homogeneous paste.<\/p>\n
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Make balls as big as nuts. Place them on parchment paper.<\/p>\n
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Bake at 180\u00b0C for 20-22 minutes.<\/p>\n
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To be enjoyed hot!<\/div>\n
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$\"P\u00e3o$ <\/div>\n<\/div>\n
P\u00e3o de Beijo<\/h2>\n
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Vous ne connaissez peut \u00eatre pas encore le\u00a0p\u00e3o\u00a0de queijo<\/em>, ce d\u00e9licieux petit pain au fromage que l\u2019on d\u00e9guste au Br\u00e9sil. Pourtant la recette est sur mon blog de cuisine depuis plus de 9 ans ! La recette est\u00a0ICI<\/a>\u00a0si vous la voulez ! On m\u2019a demand\u00e9 d\u2019en faire la version v\u00e9gane pour des amis br\u00e9siliens qui le sont et qui voulaient retrouver la texture et le go\u00fbt de ces irr\u00e9sistibles pains moelleux. La version v\u00e9gane existe d\u00e9j\u00e0 au Br\u00e9sil et s\u2019appelle le pain le p\u00e3o de beijo, jeu de mot qui phon\u00e9tiquement est tr\u00e8s proche de\u00a0p\u00e3o de queijo, mais qui signifie litt\u00e9ralement pain de bisou !! En France cela peut paraitre \u00e9trange de faire un pain au fromage sans fromage, mais au Br\u00e9sil le\u00a0p\u00e3o de queijo est une v\u00e9ritable institution. Je vous en propose ma version avec un r\u00e9sultat assez bluffant. La texture ultra moelleuse est bien s\u00fbr due \u00e0 la f\u00e9cule de manioc que vous trouverez dans les \u00e9piceries asiatiques ou bio.\u00a0<\/span><\/div>\n
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