Wednesday, August 8, 2012

Brazilian Cheese Bread

So ever had one of those days where it seems you can do no right? Today was one of those days for us. Couldn't get up on time, had drunk all the milk I needed today last night, etc...but I was going to make the Brazilian Cheese Bread if it killed me, I needed to take something to the Celiac Support Group tonight and it seemed like that was the only thing that I could count on, as I forgot it was august and if I made buttercream for the tops of the cupcakes I'd made originallly, it'll be all gooey by the time we got there. (It's an hour drive). *sigh*

And then the other stuff happened and we had to run out for milk and then my pathetically tiny oven only has one rack and I could only bake one pan of  them at a time, so a fair batch took me about 3 hours since you could probably nom an entire batch by yourself if you're not careful. These things are ADDICTIVE. And so light you never realize how much you've eaten till they're gone.  Simple recipe too just don't goof up like I did.

250ml Milk (see this is the part I  screwed up. I added too much milk and butter, so I ended up having to later double everything else when I realized) (You can use alternative milks)
125g Butter (You can use oils or butter alternatives)

Melt in Microwave until almost boiling, but not quite. Throw into mixer.

Add 500g Tapioca Starch
8g seasoning of choice (salt or Cajun or in this case, Ground Crushed Red Pepper)
2 eggs

Beat  until you start to see strings streaming from bowl to mixer paddle.

Add 500g of Cheese of choice (I usually use a mix of Parmesan and Mozzerella or Cheddar.) (Can use Daiyu or other alternative cheese products as long as they actually melt)

Let cool, then transfer to bowl and place in fridge. Let cool for an hour or so. Preheat oven to 350. Scoop out and roll into balls. Place on parchment and bake for 25-30 minutes. Take out of oven and let cool slightly. Eat and enjoy. They are amazing. I never have any around long enough to take pictures.

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