As Avonlea Clothbound Cheddar won cheese of Canada this year it has been around a fair amount. As a result I have been doing my fair share of baking, cooking, and ice cream making to make sure that this cheese is enjoyed to the best of my abilities.
Brazilian Cheese buns:
Now this recipe is not mine, I take no credit for it, but it is the best recipe.
Ingredients:
- 1 egg, at room temperature
- 1/3 cup olive oil
- 2/3 cup milk
- Scant 1 1/2 cups (170 grams) tapioca flour (tapioca starch)
- 1/2 cup packed (about 100 grams) grated cheese of your choice, I usually use more cheese than the normal person but I have a lot of cheese.
1 heaping teaspoon salt I do not add extra salt, if you are using a cheese with enough taste, you will not need the extra salt
Method:
- Preheat the oven to 400°F. Grease a mini muffin tin generously.
- Put all of the ingredients into a blender and pulse until smooth.
- Use a spatula to scrape down the sides of the blender so that everything gets blended well
- Will yield about 2 cups batter.
- Transfer the batter into well greased mini muffin tins. Fill up about 3/4 full. Bake in the oven for 15 - 20 min
- Buns should be puffy, and until all puffy and just lightly browned
- Remove from the oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.
More info go here: http://rasamalaysia.com/brazilian-cheese-bread-pao-de-queijo/2/
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