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🇧🇷Pao de Queijo🧀🍞 made by https://instagram.com/p/CQSct-klpSI/ Used white and red cheddar instead of Edam cheese🧀😋 Enjoy the chewy, delicious Brazilian cheese bread❣️🍞 Check out the 2 photos🐩😍 https://cookingwithdog.com/recipe/pao-de-queijo-brazilian-cheese-bread/ #paodequeijo #recipe #ポンデケージョ #レシピ
🇧🇷Pao de Queijo🧀🍞 made by https://bit.ly/2EhebhY Enjoy the chewy, delicious Brazilian cheese bread😋🍞 Check out the video❣️ The texture of the bread is awsome🐩😍 https://cookingwithdog.com/recipe/pao-de-queijo-brazilian-cheese-bread/ #paodequeijo #recipe #ポンデケージョ #レシピ
🇧🇷Pao de Queijo🧀🍞 made by https://bit.ly/33DqQnW Cut, Round, and Fluffy❣️️🐩😍 https://cookingwithdog.com/recipe/pao-de-queijo-brazilian-cheese-bread/ #paodequeijo #recipe #ポンデケージョ #レシピ
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Only ingredients on hand. Kids can make it 😋
No rise, just mix, roll, and bake 👍
FYI: How to Make NO EGG Japanese-Style Pão de Queijo using Shiratamako (lumpy glutinous rice flour)
https://www.youtube.com/watch?v=DQUp7m7mDbI
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Quick Pão de Queijo (Cheese Bread Recipe)
Difficulty: VERY Easy
Time: 30min
Number of servings: 9 pieces
Ingredients:
100g (US 2/3cup) Katakuriko (potato starch) or corn starch
100ml water
1 egg
1/2 tsp. salt
1 tbsp. cooking oil
80g (about 1 cup) grated parmesan cheese https://amzn.to/3d60Gxa
Directions:
1. In a microwavable bowl, put Katakuriko (starch) and water and mix well with a whisk.
2. Add egg, salt, and oil, then mix well with a whisk.
3. No need to cover, microwave at 600W (medium) for 1.5 minutes.
4. Immediately add grated parmesan cheese and mix well using a spatula.
5. Put some oil on your hands (to prevent dough from sticking) then roll into small balls.
6. Place them on a sheet of aluminum foil and bake in toaster oven for 15 minutes. OR bake in oven at 180C (350F) for 15 minutes.
レシピ（日本語）
https://cooklabo.blogspot.com/2020/06/quick-pao-de-queijo-cheese-bread-recipe.html
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YouTube Audio Library
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材料:
朱古力粉 10g
(⚠️影片中食譜1:06遺漏了)
鮮奶 130g
無鹽牛油 20g
木薯粉 100g
糯米粉 35g
蛋 70g-80g
忌廉芝士 60g
入爐朱古力釘 30g
鹽 少許
糖 8g
⚠️註：此手法是使用製作泡芺原理。麵糊打入空氣，先用高溫入爐加速膨脹而做到保留液體較多，第二天不易變硬的效果 。麵糊流動性要掌握得好 ，蛋液可先不要下太多，如流動性太強，成品易扁塌；如水份太少又擠不出來，水份不足成品易老化，加快變硬。如新手操作，建議可在鹽、糖部份加入***2.5至3克***泡打粉先作練習提高成功率，熟練後可略。
?更多有關麻糬波波食譜的教學影片，一Click即到！
【芝士麻糬波波】https://youtu.be/SFA0YBk7WQs
?或者你會感興趣？
【三色芒果糯米飯】https://youtu.be/gdd1oazcJHw
【牛油芝麻豬仔包】https://youtu.be/ASQBvoU077g
【自家製雙皮奶】https://youtu.be/310eVe6MSf8
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#麻糬波波
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#CheeseBall
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