Brazilian Cheese Bread Recipe from Minas Gerais
- 140 g milk (filled slightly above the middle of a glass cup of 220 ml "requeijão cup")
- 80 g water (the amount needed to fill the rest of the glass cup of 220 ml "requeijão cup" to the brim)
- 110 g sunflower oil (half of a glass cup of 220 ml "requeijão cup")
- 10 g salt (or to taste)
- 500 g Sour Cassava Starch (polvilho azedo)
- 400 g cured cheese or semi-cured cheese (grated or shredded)
- 3 eggs (approximately 130g)
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Using a glass cup of 220 ml (requeijão cup), fill it with milk until it is slightly above the middle (or weigh 140 g of milk) and complete it with water until the glass is full (or weigh 80 g of water). Pour this liquid into a saucepan.
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Next, fill the glass cup of 220 ml (requeijão cup) halfway with oil (or weigh 110 g of oil) and add it to the mixture in the saucepan, along with the salt. Mix well and bring to a boil.
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Place the Sour Cassava Starch in a bowl and pour the boiling liquid over it. Mix until all the liquid is incorporated into the starch, forming a crumbly texture (farofa).- 4
Let the mixture cool until it reaches a temperature below 50°C (122°F). It is important that this mixture is not hot, so as not to interfere with the action of the eggs; once it feels lukewarm, you can proceed with the recipe.
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Beat the eggs and add them to the mixture. In this recipe, the egg determines the final consistency, so do not add everything at once. Add a portion, mix, and then add more gradually.
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Turn the dough onto a flat surface to knead. If you prefer, you can knead it in the bowl itself; however, kneading on a flat space is more practical.- 7
While kneading, the dough may stick to the counter; to prevent this, you can previously line the counter with a silicone mat.
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Add the cured cheese or semi-cured cheese (grated or shredded) to the dough in three stages, mixing well between each addition.
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Preheat the oven to 180°C (356°F) for 10 to 15 minutes.
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Shape the dough into small balls; it is not necessary to grease your hands with oil for molding. Arrange the dough on a baking sheet; it is also not necessary to grease the pan.- 11
Bake at 180°C (356°F) for approximately 30 minutes, or until golden brown. Then, simply serve and enjoy this delicious Brazilian cheese bread.
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To Freeze: If you wish to set aside part of the dough to freeze, shape the balls, place them in a rectangular pan, and cover with plastic wrap.- 13
Place in the freezer and wait until the balls are frozen.- 14
Then, simply transfer the cheese bread balls to a plastic bag and keep them in the freezer. Bake them whenever you want to enjoy a delicious Brazilian cheese bread.
Watch the video to see the step-by-step recipe for Brazilian Cheese Bread from Minas Gerais. English dubbing available; to activate, click the Settings icon and select 'Audio track'.Note1 - For those who do not have a kitchen scale, use a 220 ml reference (such as a measuring cup) for all liquids.
2 - The process of adding the cheese in multiple stages during the preparation of the Brazilian Cheese Bread ensures a unique distribution and an enhanced texture:
- By dividing the cheese, it incorporates gradually into the dough. The portions added in the initial stages blend completely, providing rich flavor in every single bite.
- Meanwhile, the cheese added in the final stages will leave small fragments throughout the dough, giving the cheese bread a much more attractive appearance after baking.
- Furthermore, when tasting, these remaining bits provide a richer sensory experience, allowing you to better appreciate the distinct flavor of the cheese at different moments.
For more delicious gluten-free options and traditional details, visit our full recipes page: valedosabor.com/recipes
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