Brazilian Cheese Bread (Pão de Queijo)

 

I didn’t know that you could make bread with Tapioca flour until I read the post by Little Teochew about the very delectable  Brazilian Bread early last month. I earmarked it but I totally forgotten about this recipe (blame it on my kids public exams). However, this morning while I was blog surfing, I saw this easy recipe on Rasa Malaysia. The pictures of this bread is so pretty that I told myself I have to bake them today.

 

 Ran to my kitchen and found a packet of Tapioca flour in the Pantry. So… with all the ingredients in hand, I whipped up this little cutie in less than 30minutes. This is such an easy and fast bread to make. Just dump everything into the blender/food processor. No kneading, no proving required!!!!!

As I do not have a mini muffin tin, I used a regular size muffin tin. It would definitely have a cuter and more petite look with those mini muffin tins. Nonetheless, the taste is not compromised by the size. The heavenly aroma of the cheese permeates the entire house once the oven door is opened. 

Instead of cooking the whole batch, I kept half in the fridge for this weekend. (The batter can be stored in the fridge for up to a week). 

One thing I must say is that this is not your regular light and fluffy bread. The texture is chewy (like mochi).

Perfect to be consumed while it is still warm. So puffy & yummy!!!

Wanna try???

Brazilian Cheese Bread(PÃO De Queijo)

(from Simply Recipes)

Ingredients :
- 1 egg (at room temperature)
- 1/3 cup olive oil* (I used canola oil)
- 2/3 cup milk
- Scant 1 1/2 cups (170 grams) tapioca flour
- 1/2 cup (packed, about 66 grams) grated cheese of your choice ( I used a combination of grated mozzarella and parmesan)
- 1 teaspoon of salt (or more to taste)

Method :

• 1 Preheat oven to 200°C.
• Grease a mini-muffin tin.
• Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
• Bake in the oven for 15-20 minutes, until all puffy and just lightly browned.
• Remove from oven and let cool on a rack for a few minutes.
• Eat while warm or save to reheat later.

The batter is enough for 16 mini muffin sized cheese breads.
* Note: For me, half the batter yield 6 as I used a regular size muffin tin.

Christmas Butter Cookies

 

Merry Christmas and Happy Holidays to all!

    

Christmas is never complete without cookies.

I baked some Butter Cookies for my brother-in-law’s Annual Christmas Eve Carol.

A good butter cookie is always well received especially one that is just the right combination of crispness, tenderness and a good buttery flavor.

I love baking butter cookies as it is simple yet the minute the oven is opened, the aroma of freshly baked butter cookies is just divine. I found this wonderful recipe of the makes the best butter cookies ever.

Pam Anderson’s  (a food writer and author of several cookbooks ) all purpose butter cookies are simple, delicious and very versatile. The dough is very easy to make. I like the method of slice-and-bake cookies as I can decorate with sprinkles or nuts. The dough can be prepared a few days in advance and stored in the refrigerator or freezer.

Since it is Christmas, I have made the Christmasy by rolling the dough with red and green coloured sugar.

For those who are looking for a great butter cookies recipe, do give this a try;

All Purpose Butter Cookies (by Pam Anderson)

Ingredients :
1 cup butter, room temperature ( I used 225gm)
1 cup sugar ( I used 150gm as I perfer them to be less sweet)
1 large egg
1 egg yolk
1 tsp vanilla extract
1/2 tsp. salt
2 1/2 cups bleached all-purpose flour (I used 350gm )
chopped nuts, coconut, sprinkles or sugar, for decorating

IMethod:

• In a large bowl, cream together butter and sugar until light and fluffy.
• Add in egg, egg yolk, vanilla and salt and mix well.
• Gradually, with the mixer on low speed, blend in the flour until a smooth dough comes together.
• Divide dough in half and shape each piece into a log roughly 2-inches across.
• Wrap in wax paper or parchment paper and freeze for about 2 hours, or until firm.
• Dough can also be stored for several days in the fridge (several weeks in the freezer, well-wrapped).

Preheat oven to 375F. (190C)
Line a baking sheet with parchment paper.
Take the logs of chilled dough and cut each in half. Dough may need to soften for a few minutes. Roll each smaller log in finely chopped nuts, coconut, sprinkles or coarse sugar. Cut logs into slices about 1/4-inch thick. Transfer cookie rounds to prepared baking sheet.
Bake for 12-14 minutes, until cookies just begin to brown around the edges. Cool completely on a wire rack.

Makes 4-5 dozen cookies