Brazilian cheese rolls – Pão de Queijo

Ingredients for 1 servings:

• 500 g Cassava flour, fine
• 1 tsp salt
• 150 ml rapeseed oil or sunflower oil
• 150 ml water
• 150 ml milk
• 3 eggs
• 200 g grated cheese (e.g. mountain cheese, Gouda or your choice)
• 25 g Parmesan, grated
• some oil for the hands to shape

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

gluten-free, grain-free – for approx. 15 rolls

Mix the cassava flour and salt in a bowl. Combine the oil, water, and milk in a saucepan and bring to a boil. Pour the contents of the saucepan into the bowl and mix everything together. Let the dough cool for about 10 minutes so that you can then knead it by hand. First, add the three eggs, then the grated semi-hard/hard cheese, and finally the grated Parmesan cheese. The dough should be nice and sticky. Prepare a bowl with a little oil and shape the rolls with plenty of oily hands. Then place the rolls on a baking tray, leaving enough space if you want to eat them all immediately after baking. Otherwise, place the rolls separately in a baking dish lined with cling film and place them in the freezer. Once frozen, place the rolls in a bag. Preheat the oven and bake the rolls for about 20 minutes at 180°C (convection oven and bottom heat). At higher temperatures, the rolls will quickly become too dark on the outside but will not be cooked on the inside. Gluten-free, grain-free – for approx. 15 rolls.