Pão de queijo, draft


I tried to make pão de queijo the Japan…er, I mean Brazilian cheese ball cakes. Yes, we find them in bakeries here in Japan, in some modified version. Without cheese, or it’s tasteless invisible-to-tastebud cheese.

Cheese, egg and shiratamako. I had that Greek cheese, very strong. I should have used tapioca flour, for Brazilian version. I’ve read those we had here were made of a rice flour like shiratamako (that is processed, like dried mochi).
But but… I started and found I had not enough of this. So I’ve added potato starch.
So roughly :
A : 50 g egg + 3 tbs water + 50 g shiratamako + 50 g potato starch
B : 4 tbs grated cheese

I mixed well the ingredients of A. Then added the cheese.

Formed balls. 2 with black sesame. 2 with chives.

Baked 25 minutes.

The taste is great, the best I’ve eaten. But they should be softer, like French gougere. They are too much like cake.

3 thoughts on “Pão de queijo, draft

  1. Pingback: Pon de rin, donut like a ring of pearls, baked version « GOURMANDE in OSAKA

  2. Pingback: Monthly pick, October in a pumpkin « GOURMANDE in OSAKA

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