Blender Brazilian Spicy Cheese Bread (GF)... and an idea. While I've made and posted the Brazilian cheese breads (pao de queijo) before, this version is much, much easier! So easy in fact, that I've made them way too many times than I should have:). They are so delicious that you don't realize how quickly they disappear! And I love the amount it makes... not too many, nor too few.
When I first made the first batch, I wanted them to be more mochi-like in texture because I like them chewy. But then I noticed something interesting with a pan that I had left a little longer in the oven. They no longer had the mochi like interior, especially after I had allowed them to cool. They froze extremely well and when I defrosted them some time later, I found the chewy texture had completely disappeared. Inside they were a bit hollow, which immediately reminded me of the pate choux pastry used to make eclairs/profiteroles...
Of course my mind started thinking of all the possibilities. I just knew they would be wonderful as little "breads" that I could fill, to use for an afternoon tea sandwich... or even for an appetizer when I needed to make something for the gluten intolerant. And so I quickly filled the breads with an egg salad, and they were simply wonderful! My husband really loved these. The cheese flavor complimented the egg... and well, it was a win-win situation:). Hope you enjoy...
Tip: You can freeze the breads to use later and fill them if you like. To fill, simply cut the tops while still semi-frozen, scoop out some of the bread interior and then defrost completely. Fill with your favorite filling... you can use them as a gluten-free appetizer or "sandwich" for afternoon tea.
Ingredients: Now while I made these to be spicy, you can certainly make them without any chile:)...
1 egg, at room temperature (I'll be honest, it's not always at room temp:)
1/3 cup extra light olive oil
2/3 cup milk
1 1/2 cups (170 grams) tapioca starch
1 cup medium packed (100 grams) grated cheese of choice*
1 teaspoon salt, or to taste
1/4-1 teaspoon togarashi chile flakes, can use any finely ground chile/adjust amount to taste/ or skip
*can use mozzarella, cheddar, parmesan, gryuere, or combination of hard cheeses, etc.
Directions:
- Preheat the oven to 400°F.
- Grease 3 mini muffin tins generously. My tins are really mini... so if yours are bigger you might not need 3 tins, but you might need to adjust baking time to allow for the bigger tin.
1. Place all ingredients in blender and blend until smooth.
2. Divide batter into the mini muffin tins wells, filling the well to the top.
3. Bake in the oven for 12 -14 minutes, until all puffy and lightly browned.
4. Eat while warm or save to reheat later... or simply freeze for later.
NOTE: If you want a more mochi-like interior, bake until breads barely get any color... if you want to have them on the drier side, bake a minute or 2 longer or until the breads catch a bit more golden color. To dry them even further, turn off oven and allow the breads to cool in oven with door slightly open. Check on them though... and remove when you feel they have dried up enough.
I filled mine with an egg salad, but tuna or chicken salad would work well... as well as other fillings of choice.
