I baked these quick and easy gluten-free Pão de Queijo (Brazilian Cheese Bread) last night and they tasted so good! Pão de Queijo (“cheese bread” in Portuguese) are little cheese puffs with a crispy crust but a soft, gooey and chewy interior They are like the gluten-free version of French gougères. Some believed that Korean Mochi breads were developed from them. When I Googled about those Korean mochi bread premix, i did found that both Korean and Brazilian cheese breads have very similar ingredients. Some Korean bread premix has wheat starch and milk powder (and chemicals like emulsifier and modified food starch of course) while most contains tapioca starch. Since I’ve never tried any Korean mochi breads, I cannot tell whether they are the same or not. If you have made Korean mochi bread with premix before, do try this Brazilian cheese bread as a comparison. And don’t forgot to let me know about your findings!
EC昨夜弄了這些超簡單的不含麩質(Gluten-free)葡式芝士麵包球(Pão de Queijo)，Pão de Queijo是葡萄牙語芝士麵包的意思，麵包的外皮是脆脆的，而內裡則是鬆軟QQ的。有說這些葡式麵包是法式咸芝士泡芙(Gougères)的不含麩質版本，傳到亞洲後便變成韓國麻糬麵包或麻糬波波。EC在網上搜尋有關韓國麻糬麵包預拌粉的資料，發覺韓式與葡式芝士麵包在用料上十分相似，除了某些韓式預拌粉含有小麥粉及奶粉外(當然少不了乳化劑和食用化製澱粉等化學物)，很多都以木薯澱粉為材料。EC從未使用過韓式麻糬麵包預拌粉，因此未能了解韓式和葡式芝士麵包在味道及口感上有何分別，若有讀者曾用預拌粉做過麻糬麵包，也許可以試試這個葡式芝士麵包並作比較然後把結果告訴EC！
Brazilian Cheese Bread (Pão de Queijo)
Makes 12 十二個份量
80 g milk
40 g unsalted butter
1/4 tsp salt
110 g tapioca flour
1 large egg, slightly beaten
40 g Parmesan or Mozzarella cheese, shredded
1 – 2 Tbsp powdered Parmesan or Romano cheese
Notes: The eggs I use are about 50 g each without shells.
Preheat oven to 350ºF/180ºC. Line baking tray with parchment paper. Shred cheese with a box grater (freezing the cheese for 10 mins before grating can prevent the cheese from sticking to the grater). Set aside.
Combine milk, butter and salt in a saucepan. Set pan over low heat until the butter has melted. Turn heat up and bring mixture to a rolling boil. Remove from heat.
Add the tapioca flour in all at once and stir vigorously with a spatula or a pair of chopsticks until you get a dough that comes away from the sides of the pan.
Transfer the dough to a mixing bowl and cool slightly. With a hand mixer or a stand mixer fitted with the paddle attachment, add in half of the egg and beat with medium speed until incorporated. Add the remaining egg gradually and beat until the dough is smooth, shiny and elastic. Stir in the grated and shredded cheese until well combined.
Rub hands slightly with oil or wear vinyl disposable gloves to prevent dough from sticking. Divide the dough into 12 portions, about 25 g each. Shape each into a ball and place them on the prepared baking sheet.
Bake for 20 to 25 minutes until the buns have puffed up and are slightly browned on top (adjust baking time accordingly as every oven is different). Remove from oven. Serve warm.
The interior structure of this cheese bread is super soft. It also springs back when pressed. I devoured three of them already (actually four I think) by the time this picture was taken. The breads are best served warm. After about half a day the crust will become soft. Gently toast them in the toaster oven for a couple of minutes and they will become as if they are freshly baked in the oven!
This batch was made with shredded organic parmesan cheese and without any powdered cheese.
Tapioca flour sometimes is labelled as tapioca starch in Asian grocery stores. The ones that I found were products of Thailand or Vietnam.
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