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Welcome to XOTC. Get inspired for your everyday cooking and what relates to the obsession that is inside all of us, great food.

Pao de Queijo, Brazilian cheese cakes with rosemary

Pao de Queijo, Brazilian cheese cakes with rosemary

What you need:

  • 4 dl tapioca flour

  • 1¼ dl milk

  • ½ dl water

  • 6 tablespoons oil

  • 1½ dl grated parmesan cheese

  • 1 dl shredded Mozzarella cheese

  • 2 tbsp finely chopped rosemary

  • 2 eggs

  • 2 teaspoons salt

Method:

  • Preheat oven to 200 (400 F) degrees.

  • Combine milk, water, oil and salt in a saucepan and bring to a boil over medium/low high heat.

  • Add the tapioca flour to the bowl of a stand mixer

  • Once the milk mixture boils, pour it over the flour

  • Turn the mixer on and mix it well. The texture will be fondant-like, really white and sticky.

  • With the mixer still on, add the eggs.

  • Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated.

  • The dough is supposed to be soft and sticky.

  • A lumps of the mixture into a muffin baking form

  • Bake for 15-20 minutes or until they are golden and puffed.

  • Serve them warm! :)

  • You can add other herbs or beacon and of course any kind of cheese!

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