Brazilian Cheese Bread Graveyard Recipes

BRAZILIAN CHEESE BREAD GRAVEYARD

Steps:

• PREHEAT OVEN TO 400° F
• In a small bowl mix together the sour cream and taco seasoning.
• In a separate bowl mix together the mashed avocados, garlic and mayonnaise.
• In a small dish or plate begin the layering. First layer the beans, then the sour cream mixture, then the avocado mixture and then the salsa. Sprinkle lettuce pieces, scallions and olives on top.
• Refrigerate at least one hour.
• With oiled hands, knead together 2-3 Brazilian Cheese Bread. Roll until thin and use a cookie cutter for your desired shape.
• Repeat until you have the desired amount and shapes you want.
• Cook on a sheet pan at 400° F for 10 minutes or until golden. Place in the graveyard dip and enjoy!!

BRAZILIAN CHEESE BREAD (PAO DE QUEIJO)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
• Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
• Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

CHEF JOHN'S BRAZILIAN CHEESE BREAD (PAO DE QUEIJO)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tapioca flour in a mixing bowl. Combine milk, olive oil, and salt in a pan. Bring to a simmer over medium-high heat. Immediately remove from heat and pour into the bowl with the tapioca. Mix until a shaggy dough starts to form. Let rest for 5 minutes.
• Add mozzarella and Parmesan cheeses, eggs, and cayenne. Stir with a fork until thoroughly combined. Use an ice cream scoop to portion dough onto a silicone-lined baking sheet. Poke down any jagged bits using a wet finger if desired.
• Bake in the preheated oven until puffed and golden, about 20 minutes. Let cool for 5 minutes and serve warm.

BRAZILIAN CHEESE BREAD (PãO DE QUEIJO)

Steps:

• Heat the oven to 220C/200C fan/gas 7. Oil or butter a baking sheet and set aside.
• Heat the milk, butter and salt in a medium saucepan and bring to a boil. Remove from the heat and add the tapioca flour. Stir vigorously, then leave to cool a little.
• Pour the dough into a standing mix to beat the dough until its cool, or use a wooden spoon and beat by hand. Beat the eggs in one at a time, waiting until each is completely incorporated before adding the next. When the dough is glossy and mixed, add the parmesan. Beat again until mixed.
• Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.