help! a Brazilian recipe calls for "1 deep dish" of a few different ingredients. what is the standard equivalent measure for this?

This is how my Brazilian daughter-in-law taught me (I like to use a mixture of grated cheese, including sharp cheddar)

Pão de quejo

Set oven to 375F
2 eggs
1/3 c oil (scant)
1/2 c milk
1/2 t sugar
1 - 1 1/2c tapioca starch or more
1 c "Tre Formaggi" shredded cheese blend from Superstore

Blend to creamy, not liquid consistently, with little lumps of cheese.
Pour into muffin tin, less than 1/2 full.

Bake at 375F.
Keep an eye on them as they puff up. When they are yellow,they are done.


This seems very complicated for pão de quejo/Brazilian cheese puffs. There is a Food52 version that is much simpler. It is mixed in a food processor, but a blender does just as well

This is the pao de quejo recipe I use. I double this recipe to make extras to freeze. The right flour makes the difference. I use the sour flour. My Brazilian friend does not like the sweet flour. And neither do I. The size of the eggs makes a difference in the moisture, so you may have to add extra flour or milk depending on the moisture content contributed by the eggs

http://www.epicurious.com/recipes/member/views/PAO-DE-QUEIJO-AKA-BRAZILIAN-CHEESE-PUFFS-1266023

There quite probably isn't one. And without knowing what recipe it is, it's tough to hazard a guess based on other recipes or ratio's.