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Pão De Queijo - Brazilian Cheese Puffs (Gluten-Free)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)50.01
Energy (kCal)2013.5233
Carbohydrates (g)4.815
Total fats (g)205.1383
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat your oven to 190°C ( 375° F) and grease a baking sheet. | 2. Sift the the tapioca starch into a large bowl. Set aside. | 3. Combine the vegetable oil, water, and salt in a saucepan and heat until almost boiling. You can use the mcrowave for this step if you wish. | 4. Pour the hot liquid into the bowl of tapioca starch. Mix and allow to stand for 10 minutes at room temperature Cover the bowl with a clean cloth or tea-towel. | 5. Mix in the egg and cheese into the rested dough. | 6. Roll the dough using your hands into balls and place on a baking sheet. 1 to 2 teaspoons makes a good sized cheese puff. Place the balls approx one inch apart on your baking tray. | 7. Bake 20-25 minutes, until the tops of the balls begin to turn brown. | 8. Eat warm from the oven or cool and freeze to be reheated later. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tapioca starch 2 cups - - - -
    vegetable oil 2/3 cup 1252.7733 0.0 0.0 145.3333
    water 1/3 cup 0.0 0.0 0.0 0.0
    salt 1 teaspoon - - - -
    egg 2 143.0 0.72 12.56 9.51
    cheese 175 g grated 617.75 4.095 37.45 50.295

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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