Sour Cassava Starch
Sour Cassava Starch is one of the most consumed starches in Brazil and it is the main ingredient to make the dough for Cheese Bread (â€œPao de Queijoâ€).
Recipe for Cheese Bread:
500g of Authentic Brazilian Sour Starch
1 cup (approximately 240ml) of milk
1 cup (approximately 240ml) of water
1 cup (approximately 120ml) of vegetable oil
1 teaspoon of salt (approximately 5g)
3 medium size whisked eggs
300g of grated cured cheese
100g of grated provolone cheese
How to prepare:
Sieve the Authentic Brazilian Sour Starch into a large bowl. In a saucepan heat the milk, water, oil and salt and bring to the boil then slowly add it to the Authentic Brazilian Sour Starch mixing them together with a wooden spoon. Once the mixture has cooled down add the whisked eggs and now using a food processor or your hands (it can be very therapeutic!) continue mixing until the mixture becomes a dough. Then add both of the cheeses to the mixture. Place the dough into a bowl, cover with cling film and put into a fridge until the dough becomes firm. Next wet your hands in water and divide the mixture into balls of approximately 40g to 50g in weight. Put the balls onto a baking tray leaving enough space for them to expand. Preheat the oven to 230C and place the baking tray into the middle of the oven and cook for 30 minutes or until the balls are a golden colour and grown in size.
- Great as a healthier snack for children
- Freshly baked – a perfect accompaniment for any meal
- Ideal with breakfast – especially with butter and jam
- Fantastic served with soups!