Panna CottaPao de Queijo / cheese balls Pasta Salmon Bake



Pao de Queijo / cheese balls




Ingredients:
400 g / 14 oz
125 ml / 0.5 cup
6 tbls
1 tbls
2
150 g / 5 oz
Tapioka flour
water
oil
salt
eggs
fresh parmesan cheese

Serves 40 - 68 cal per serving
Prep-time: 20 min. - Total-time: 45 min.


--> Cocktail Caipirinha
Pao de Queijo / cheese balls from Brasil are served as a snack with a glass of Caipirinha, but taste just as good with red wine or beer. The tapioca flour (see information under the ingredient tapioca flour) can be replaced by Polvilho flour. When used, you should carry on with 4 eggs in the preparation. Preheat oven to 200C / 390 F and line a baking sheet with baking paper. Por some water into a small saucepan, add some neutral vegetable oil and salt. Close the pan with a lid and boil the water. Remove pan from the heat. Fill the Tapioca flour into a mixing bowl and stir the warm water with a wooden spoon. Add the eggs and mix. Work in the finely grated Parmesan cheese. The firm dough remains a bit sticky. Cut of small amounts of dough with a teaspoon, form small Pao de Queijo / cheese balls manually and place them on the baking sheet. Place the baking sheet on the middle rack in the preheated oven. Bake for 20 to 25 minutes. Served best when light in colour and still warm.



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