Pao de Queijo - Brazilian bread
INGREDIENTI
100 g of Molino Rossetto gluten-free tapioca flour
50 ml of milk
40 ml of sunflower oil
30 g of grated parmesan cheese
20 g of grated emmetaler cheese
60 g of egg
salt
To fill:
robiola cheese
arugula
PRODOTTI USATI
PREPARAZIONE
Boil milk, oil and salt.
Put in a bowl the tapioca flour and, when the liquid part will be hot, add it to the flour and blend until the dough will be smooth.
After 10 minutes join the egg, blending with electric hand mixer to combine all the ingredients. Add the cheeses, until you will have a batter.
Divide the mixture into ramekins and cook it in the oven to 200°C for 15/20 minutes.
