220g of egg<\/strong><\/li>\n<\/ul>\n<\/div>\n
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Heat milk and oil in a saucepan until boiling, remove from heat.<\/div>\n
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While the milk\/oil is heating, put the tapioca flour and salt in a bowl and mix well. Pour the hot liquid mixture over it and mix vigorously.<\/div>\n
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Add all the cheese. Mix well then add the eggs. Mix again, by hand it is easier than with a spoon. With a Kitchenaid, it’s even easier! The dough will be sticky, this is normal. If it sticks too much to form the balls, put half an hour in the fridge. <\/div>\n<\/div>\n
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This is the famous “meia cura” cheese I mentioned at the beginning of the recipe! You can either use this one or replace it with half grated parmesan and half grated and chopped gruyere!<\/div>\n
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It can be grated and then put into the dough in the relevant step!<\/div>\n
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Preheat the oven to 180\u00b0C. Place walnut-sized balls of dough on a baking sheet. You can put a lot on a baking sheet because the breads will not puff up much in the end.
\nIf you wish, you can leave the plate with the dumplings in the fridge overnight. This way, the dough will dry on the surface, and when you bake, you will have rolls with a thicker crust! I find them even better this way!<\/div>\n
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Just put in the oven for 15-20 minutes, the P\u00e3o de queijo should be well rounded and slightly golden . To be eaten as soon as possible, without burning yourself!<\/div>\n
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For the caipirinha, I prefer the one with maracujas (passion fruit). To do this I put the pulp (and seeds) of a dozen maracujas in a bowl, I pour cacha\u00e7a (500ml) then I sugar while tasting to be sure not to put too much or not enough, good excuse to start They are delicious with a little touch of salted butter in the middle that will melt!<\/div>\n
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P\u00e3o de queijo<\/h2>\n
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<\/a>\u00a0The p\u00e3o de queijo is traditionally made with ingredients that are hard to find in France, such as \u201cpolvilho doce\u201d, which is a starch\u00a0based on manioc\u00a0and \u201cmeia cura\u201d cheese (medium aged)\u00a0but no problem to make them!I came back from Brazil with a \u201cmeia cura\u201d cheese and I made my \u201cp\u00e3es de queijo\u201d in the most authentic way! And in France you can replace with half grated fresh parmesan and half grated and chopped gruyere! The result will be almost identical!In Asian supermarkets you can find tapioca flour, which is actually tapioca starch, tapioca being cassava. So it\u2019s a different name for what is in fact the same product! Tapioca flour = polvilho doce!<\/span>
<\/div>The first ingredient is done.\u00a0The second, the \u201cmeia cura\u201d cheese, can be found in Brazilian grocery stores. But the price is quite high and you won\u2019t notice the difference if you replace it with freshly grated Parmesan cheese\u00a0. Sometimes I don\u2019t have the courage to grate parmesan cheese, so I shamelessly use parmesan powder.In short, the\u00a0cheese breads (\u201cp\u00e3es\u00a0de queijo\u201d in plural) are delicious and easy to make, you have to eat them 5 minutes after they come out of the oven, they have a slightly crunchy texture on the top and a heart\u00a0extra soft (thanks to the tapioca flour!!). Everyone who has tried it at my house has become a fan! Well, yes the c\u00e4ipirinha helps a lot!!!<\/span><\/div>\n
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