It's my grandma's recipe for a traditional brazilian snack. A very good roll to make for a guest. It takes less than one hour to make. It's a very good alternative for bread to gluten-free diets.
It's my grandma's recipe for a traditional brazilian snack. A very good roll to make for a guest. It takes less than one hour to make. It's a very good alternative for bread to gluten-free diets.—Paula Garcia
Serves: 6 people
grams tapioca flour
grams mix of parmesan and gruyere cheese (half and half)
milliliters whole milk, plus more if needed
milliliters sunflower oil
5 to 10
grams salt, if needed
- Put, very carefully, tapioca flour in a metallic bowl.
- Boil the milk and oil together (just the 320 ml as described above) until milk goes to the top of the oil.
- Add the hot mixture of milk and oil on top of tapioca flour and let it cool down.
- Meanwhile, grate the two cheeses as you prefer.
- Mix the tapioca with a wooden spoon to help tapioca flour incorporate the liquid ingredients.
- Add the cheese mixture in to cooled tapioca flour mixture.
- Mix them up and start to add eggs, one at the time, mixing the dough with your hand. Continue to add eggs until they finish.
- Try the dough to see if salt is needed (maybe the salt present in those cheeses will be enough, maybe won't).
- Dissolve salt in a little bit of milk and add it to the dough.
- Continue to add milk, a little bit per time, until the dough seems to be good to make the rolls.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer