There is nothing more pleasurable than tasting a delicious Pão de Queijo Mineiro (homemade) with that freshly brewed coffee. This is today's proposal brought by the chef. Enjoy the recipe, make it and enjoy it with the family! Álvaro Rodrigues. DID YOU LIKE THIS RECIPE? SO, TAKE ADVANTAGE AND SUBSCRIBE TO THE CHANNEL, LIKE, SHARE AND LEAVE YOUR COMMENT. EVERYONE IS VERY WELCOME TO THE TASTE OF THE PARTY! Visit our website and discover a multitude of other recipes available http://alvarorodrigues.com.br/ ----------------------------- ------------------------------------------------ Contact for new partnerships WhatsApp (11) 95551-0698 ---------------------------------------- ------------------------------------ Also follow us on Instagram / chefalvarorodrigues ------ -------------------------------------------------- --------------------- Bound booklets related to the theme QUICHES, PASSES & SAVORY PIES - 30 RECIPES SALTOES FOR PARTY (BASED AND FRIED) - 35 RECIPES + 7 SAUCES FOR FOLLOW-UP - LAUNCH! -------------------------------------------------- --------------------------- Ceraflame RECIPE PARTNERS - https://www.ceraflame.com.br/ ------ -------------------------------------------------- --------------------- MINI CHEESE BREAD INGREDIENTS: 500 g of excellent quality sour tapioca starch 100 ml of cold, filtered water 200 ml of ice-cold UHT whole milk 2 /3 cup (tea) of industrialized lard (125 g) 3 large whole eggs (net total of 150 g or ml) 1 tablespoon of salt (15 g) 1 tablespoon of cold whole UHT milk ( 15 ml) 175 g of coarsely grated cured Minas cheese 50 g of coarsely grated Parmesan cheese ✔️ See all the details on the preparation of this recipe through the video available on the Sabor de Festa channel. CHEF'S TIPS: ✔️ The chef advises using, when possible, Amafil brand sour cassava starch. ✔️ It is possible to replace lard with salted or unsalted butter. ✔️ For the cheese bread to develop properly in the oven, the cheese used must be well cured (firm). Parmesan cheese brings a more pronounced flavor to the recipe and can be replaced with provolone cheese, which is also firmer. ✔️ The dough must freeze for at least one/two hours before modeling. ✔️ Much of the success of this recipe depends on the oven having previously been heated to the temperature indicated above. Otherwise, it may not develop correctly. ✔️ The oven should not be opened before the cheese breads are golden. ✔️ If frozen, place them directly in the oven previously heated to 180ºC on a lightly oiled baking tray and bake them in the same way. ✔️ It is not advisable to freeze already baked cheese breads. However, if necessary, freeze for up to 30 days, defrost and heat in the oven at 150ºC. ✔️ The yield will be 32 units weighing 40 g each. -------------------------------------------------- --------------------------- WATCH ALSO: ???? GOLDEN MINUTE BREAD - • CHEF ÁLVARO RODRIGUES - GOLDEN BREAD OF... ???? CRUSKY PIZZA - • Chef Álvaro Rodrigues - CRUSKY PIZZA ???? SALTY BLENDER PIE - • SALTY BLENDER PIE - A R... ???? DOGUINHO - • THE DELICIOUS SAVORY STUFFED DOGUINHO... ???? CALABRESA OVEN PASTRY - • THE BEST OVEN PASTRY WITH CALABRESA... ???? STUFFED POTATO BREAD - • CHEF ÁLVARO RODRIGUES - POTATO BREAD... ???? SAVORY GREEN CORN MUFFINS - • A DELICIOUS SAVORY MUFFINS... ???? PLAYFUL SNAPS - • COD PLAYFUL SNAILS M...