Ingredients
Dough
- 200 g water
- 200 g Milk
- 80 g oil
- 1 teaspoon salt
- 500 g tapioca starch
- 3 eggs
- 200 g Parmesan cheese, cubes
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1- Place parmesan cheese on TM bowl, grate 13 sec / speed 9. Set aside. Clean and dry mixing bowl.
2 - Add water, milk, oil and salt to TM bowl, MC removed, bring to boil 6 min / 100C / speed 3.
3 - Add 250g Tapioca starch to TM bow, start the TM forl 2 min / speed 3, keep adding the remaining flour through hole in mixing bowl.
4 - Add Eggs, and knead 2 min /
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.5 - Add cheese, and knead 2 min /
/ 6 - Roll 2 tablespoon of mixture into small balls.
7 - Place the balls on a baking tray lined with baking paper.
8 - Bake the cheese balls in hot oven (200C) for about 20 minutes or until golden brown.
Dough
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.Tip
Grease your hands with oil before making the balls. ash your hands once in a while if necessary.
Tapioca sarch can be found in Asian grocery stores and major supermarkets.
It can be frozen and baked directly from freezer...
Place the cheeses balls on a tray lined with baking paper. Put the tray in the freezer. When the cheese balls are frozen, put them in a plastic bag and put them back in the freezer.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Domestic.Goddess: it is a sticky dough but just use water (not oil or flour) to wet the spoon(s) and your hands when you roll them - makes life much easier
I've been to Brazil 5 times now, staying for weeks or even a month at a time, and this makes better than most of the Pao de Queijo they serve there - right up top with the best I've had in Brazil! I normally eat them plain, they're that good, but funnily enough also quite nice with jams and marmalades (cheese and marmalade is a classic combo after all, or at least in the UK).
Yes thats correct! Inside should look like isnot cooked
I made these tonight and they are delicious but please can you tell me what they are supposed to be like inside? The cheesey centre stayed gooey in mine. Is that correct?
I use two tablespoons to roll the dought into balls and then place them in ice cube trays. I hate getting my hands sticky too
After they freeze, I just transfer the "cubic balls" to a ziplock bag.
Delicious!
When I was making them I vowed never to do it again as the mixture was SO sticky to make into balls it was frustrating.......however, once they were cooked and hot out of the oven, they tasted so good that I will certainly have to make them again and perservere with the stickiness (unless someone has some other tips apart from oiling your hands?!)
Can you make these with any other type of flour?
I wish you could like comments! Milling your own tapioca and the hints that tekrica gave - fantastic!
These are fantastic, like little cheesy profiteroles. Thanks for sharing!
Hi, Kate!
In Brazil we eat them as breakfast or afternoon snack. So you can eat it while drinking coffee, tea, milk, soda. You can sprinke bacon on top before baking them and after baking them you can fill it with sweet or savoury dips, even Vegemite. But in Brazil we normally fill them with the following cream cheese, cheddar, cream cheese with olives, guava marmalada and milk jam. You can definitely use your imagination.