Easy Fogo De Chao Brazilian Cheese Bread Copycat Recipe
User Reviews
4.6
Easy Fogo De Chao Brazilian Cheese Bread Copycat Recipe
Description
The Easy Fogo De Chao Brazilian Cheese Bread Copycat Recipe uses tapioca flour combined with heated milk, olive oil, and salt to create a distinctive dough. Eggs and grated Parmesan cheese are incorporated once the dough cools, giving a rich and slightly tangy flavor. The dough's consistency is sticky and lumpy, similar to a thick cake batter, which is then portioned into small balls for baking. Baking at high temperature develops a pale golden crust with a chewy, airy inside.
This cheese bread is often enjoyed warm as a snack or accompaniment to meals, delivering a light, cheesy taste and a satisfying texture. The use of tapioca flour provides gluten-free bread with a slightly elastic bite, typical in Brazilian cuisine.
Ingredients
- 2 egg large
- ½ cup olive oil
- 1 cup milk whole
- 10 ounces tapioca flour
- 1 ½ cup Parmesan Cheese packed, grated
- 1 tsp salt
Instructions
- Preheat the oven: Arrange 2 racks to divide the oven into thirds and heat to 450°F.
- Line two baking sheets with parchment paper, foil, or a silicone baking mat.
- In a medium saucepan over medium high heat, place the milk, oil, and salt in and bring to a gentle boil over medium heat. Stir occasionally to prevent burning.
- When you see big bubbles forming, remove from heat.
- Add tapioca flour and stir in until completely mixed. Dough will be very heavy and sticky at this point.
- Transfer dough to a stand mixer fitted with the paddle attachment.
- Beat dough for a few minutes until it is slick and cool to touch.
- When dough is cool enough to hold your hand to for a few seconds, beat eggs in one at a time - let the mixer incorporate the eggs completely before adding in the next. Scrape down sides of bowl if needed.
- Beat in the cheese until fully mixed through.
- Dough will be soft, lumpy, sticky, and a consistency between cake and cookie dough.
- Using a small ice cream scoop (keep a bowl of hot water nearby to clean and heat the ice cream scoop for easy cleaning and scoping), scoop out small balls and place them on lined baking sheet.
- OR, add dough to greased muffin tin or cake pop pan.
- Place the baking sheets in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes.
- Bake until the puffs have puffed, the outsides are dry, and they are just starting to turn golden-brown on the bottoms, 10 to 15 minutes more. (The tops will not brown much.) Cool for a few minutes and eat warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 289kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 53mg | 18% |
| Sodium | 528mg | 22% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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