I would really like to try my hand at making this bread. It's a
Portuguese cheese bread.
I've googled several recipes and they all call for the manioc starch,
or to substitute tapioca flour.
I'm hoping to find an acceptable substitute so I don't have to drive
all over town looking for tapioca flour.
Sooooo...I was thinking. Tapioca is used as a thickener, right? and
tapioca flour, I would bet is pretty powdery, right? Powdery thickener
hmmm I have white rice flour, a thickener, right? and powdery, right?
So what do you think, would it work substituting white rice flour for
the tapioca flour for the manioc starch. ;-)
After I copied this recipe I found out that the cheese called for is
more like a fresh mozzarella than a Parmesan
Pćo de Queijo
Adapted from Recipezaar and Sonia-Portuguese
1 cup milk
1/2 cup water
1/2 cup vegetable oil
1 tsp salt
2 cups tapioca flour
2-3 eggs (I had a cracking accident and used 2 eggs, 1 yolk and some
white)
2 cups Parmesan cheese, grated
Preheat oven to 350F.
In a medium-large sized pot bring milk, water, oil, and salt to a low
boil. Remove from heat once boiling.
Add in tapioca flour, stirring as fast as possible. Use a wooden
spoon, not a whisk, as the dough will become very sticky. Let cool for
about 10 minutes.
Move dough to a large bowl and knead in eggs.
# When eggs are kneaded in, add grated cheese and knead until dough is
smooth. Note: If your cheese is coarsely grated, it will appear a bit
lumpy.
Once kneaded, form into balls about 2 inches wide and place on
parchment paper coated (or greased) baking sheet. Note: you may want
grease your hands with vegetable oil before trying to form dough
balls.
Bake for about 25 minutes or until rolls are golden brown.
Serve warm! If you let them sit too long, reheat in the oven/toaster
oven, the microwave will make them too gooey.
Note: Next time I'm going to go 2 1/2 cups of cheese!
I await your counsel.
koko
--
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 07/02