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| author | Jesse Luehrs <doy@tozt.net> | 2018-10-13 13:42:37 -0400 |
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| committer | Jesse Luehrs <doy@tozt.net> | 2018-10-13 13:42:37 -0400 |
| commit | 31d0be3b853d1b9ed33e9028482de52bf0bfc72e (patch) | |
| tree | 701ce35223b436c7ba9206ecc7b7190601e9ff41 /content/recipes/brazilian-cheese-bread.md | |
| parent | b73a945f93df3b8c1f8b37cebef9a448cd9ef800 (diff) | |
| download | tozt-hugo-31d0be3b853d1b9ed33e9028482de52bf0bfc72e.tar.gz tozt-hugo-31d0be3b853d1b9ed33e9028482de52bf0bfc72e.zip | |
import recipes
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| -rw-r--r-- | content/recipes/brazilian-cheese-bread.md | 20 |
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diff --git a/content/recipes/brazilian-cheese-bread.md b/content/recipes/brazilian-cheese-bread.md new file mode 100644 index 0000000..63729e0 --- /dev/null +++ b/content/recipes/brazilian-cheese-bread.md @@ -0,0 +1,20 @@ +--- +title: pão de queijo +--- + +*(makes 16-24 mini-rolls)* + +* 1 egg +* 1/3 cup olive oil +* 2/3 cup milk +* 1 1/2 cup tapioca flour (loosely packed, 170 grams) +* 1/2 cup grated cheese (packed, 66 grams), preferably queso fresco +* 1 tsp salt +* other spices to taste (thyme, rosemary, etc.) + +Preheat oven to 400 degrees. Grease a mini-muffin tin. Add all ingredients to +blender and pulse until smooth, using a spatula to scrape down the sides as +necessary. Bake for 15-20 minutes, until puffy and just lightly browned. Batter +can be saved in the refrigerator for up to a week. + +(source http://simplyrecipes.com/recipes/easy_brazilian_cheese_bread/) |