Recipe: Tasty Brazilian blender cheese puffs

Brazilian blender cheese puffs. Blender Brazilian cheese puffs (aka Pao de Queijo, pronounced POWN-deh-KAY-zho) are a gooey, cheesy, two-bite treat that can be served in the morning with good strong coffee, as an after-school snack, or later in the day as an appetizer at happy hour. Great recipe for Brazilian blender cheese puffs. These are gluten free and so easy to make!

Place egg, milk, oil or butter, tapioca flour, garlic and salt in blender and blend until smooth. Immediately pour batter into your prepared mini muffin tin. Sprinkle a bit of parmesan cheese on top with a sprinkle of garlic powder. You can cook Brazilian blender cheese puffs using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Brazilian blender cheese puffs

1. You need 2/3 cup of milk.
2. You need 1/3 cup of olive oil.
3. It's 1 of egg, room temperature.
4. Prepare 1 1/2 cup of tapioca flour.
5. You need 1/2 cup of parmesan cheese.
6. Prepare 1/2 cup of shredded sharp cheddar cheese.
7. Prepare 3/4 tsp of salt.

You can whip them up rather quickly in the blender or, in your mixer. If you opt to use the mixer, I would suggest adding the liquids first, and the tapioca last - otherwise the tapioca will gum up to the blades and be impossible to mix. The batter will be very liquid. Brazilian Cheese Bread is a cinch to make, can be prepped ahead, requires minimal ingredients, and is naturally gluten-free!

Brazilian blender cheese puffs step by step

1. Preheat oven to 400°F. Grease a 24 count noon stick mini muffin pan with cooking spray or butter..
2. Add all the ingredients to a blender or the bowl of a food processor in the order they're listed, starting with the liquid ingredients..
3. Blend until smooth and scrape down the sides if needed.
4. Use a ladle to full each muffin space 3\4 way full. Bake for 20 minutes until browned around the edges. Pull one out of oven to test, the insides should be airy and cooked through, not gummy. Cook a couple minutes more if needed..
5. Cool in the pan 5 minutes, then pop them out. Let the pan cool before repeating worth remaining batter..
6. Serve warm or at room temperature. Microwave to reheat if you wish..

Bring the milk, salt and butter to a boil. Pour onto the tapioca flour, stirring constantly until thoroughly mixed. After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. As a matter of fact, I do! My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia.

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