It is a reinterpretation of the well-known Bolo Mazzô, which is a giant cheese bread. Remember him?
It’s worth saying that this one is different from the traditional, cheese bread, in which the cassava starch is blanched and everything else. It’s a version simpler when you’re in a rush and want something faster. With the same dough you can make the waffle version, Waffle Pão de Queijo.
As it yielded an interesting quantity (36 units), I ended up freezing it so I would always have it on hand. Look how beautiful 🙂
I used mozzarella/mozzarella cheese (in the dictionary it says cedilla, you can look!), but I believe you can use any cheese you prefer, just be careful with its salt. In other words, the saltier the cheese, the less salt in the dough, right?
Easy Blender Cheese Bread
Makes: 36 units
- 60 g cassava starch (sweet powder)
- 60 g sour tapioca
- 2 eggs
- 150 g mozzarella/mozzarella cheese
- 90 mL water
- 90 mL vegetable oil
- 2-4 g refined salt
1 cup: 250mL | 1 tablespoon: 15mL.
- Preheat the oven to 180ºC. Grease mini-muffin/pie pan (if it’s non-stick, you don’t need it).
- Combine all ingredients in the blender. Beat until very homogeneous.
- Fill about 3/4 of the mold’s volume.
- Bake for 15-17 minutes at 180ºC.
