This amazing Cheese Bread recipe is absolutely irresistible: instant no-yeast cheese bread so crispy outise and chewy inside, ready in few minutes!This recipe is insipired by the Brazialian Pão de Queijo (or pan de queso) but in the traditional Brazilian recipe the main ingredient is tapioca starch that I substituted with potato starch that is more easi to find in my Country and the taste and consistency is pretty similar.Of course you can use tapioca starch for a more traditional recipe!You can also substitute the cheeses: I've used Parmigiano Reggiano cheese (or Parmesan if you can't find the original Italian cheese) and Mozzarella; feel free to use any type of cheese with a similar consistency (Cheddar and Swiss cheese work great too).You can eat them when still warm or right out from the oven, the taste and the consistency are simply perfect when they are fresh!
70 g(1/3 cup)vegetable oilchoose an oil low in flavor; I've used Peanut oil
210 g(1+1/4 cup)potato starchyou can substitute it with tapioca starch or cornstarch
1/2 tspsalt
1eggmedium size, room temperature
55 g(2/3 cup)Parmigiano Reggiano cheesegrated; you can substitute it with Parmesan cheese
80 g(2/3 cup)Mozzarella cheeseshredded; do not use fresh Mozzarella soaked into its water
Instructions
In a large bowl place potato starch, salt and mix well.
In a small saucepan place milk, vegetable oil and bring to a simmer over low heat.
Pour the hot milk mix inthe potato starch mix and mix until combined.
Incorporate one egg: mix very well until all the potato starch lumps will be disoolved and you get a smooth batter.
Incorporate Parmigiano and Mozzarella cheese.
Scoop the dough using a 4cm-1,5inch ice cream scooper onto a lined baking sheet placing about 4cm-1,5inch apart: you get about 19 balls.
Bake in preheated oven (fan on, upper+lower heat) at 190°C-375°F for about 15 to 17 minutes or until the will be slightly golden on top.
Remove from the oven and serve immediately.
Video
Notes
When they cooled down, you can store them at room temperature for 1 day well closed into a plastic bag because they tend to dry out.You can store them in freezer, raw or baked, for 2 months.