上級
Brazilian
Feijoada
出典: 伝統
180 分6620 kcal
グルテンフリー乳製品不使用
Pão de Queijo (Cheese Bread)
Little chewy, cheesy rolls made from tapioca starch — naturally gluten-free and impossible to stop eating.
出典
レシピ提供 Brazilian tradition · 🏺 伝統
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Watch it being made · 3 videos
⏱ 45 分🍽 6人分🔥 90 kcal🇧🇷 ブラジル
ベジタリアングルテンフリー
作り方
Heat the milk, oil and salt together until just boiling.
Pour the hot liquid over the tapioca starch and stir — it will look lumpy and strange, which is normal.
Let it cool until warm, then beat in the eggs one at a time until smooth and stretchy.
Mix in the grated cheese thoroughly.
Roll the sticky dough into small balls with oiled hands and space them on a lined tray.
Bake at 190°C (375°F) for 20–25 minutes until puffed and golden; eat warm.
💡 コツ
- Scalding the starch first is what gives the signature chew.
- Oil your hands to shape the sticky dough.
- Freeze the raw balls and bake straight from frozen anytime.
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