Find out how to make cassava cheese bread, easy and full of Brazilian style, perfect for any time of the day
A cheese bread with cassava, Minas cheese and parmesan. Practical and delicious recipe, with a lot of Brazilian flavour
Recipe for 2 people.
Classic (no restrictions), Gluten Free, Vegetarian
Preparation: 01:30 + cooling time
Interval: 00:25
TOOLS
1 pressure cooker, 2 bowl(s), 1 grater, 1 frying pan(es), 1 baking tray(s) (or more)
EQUIPMENT
conventional
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
MODELING INGREDIENTS:
– Parmesan to taste – just enough to roll the balls
Ingredients Cassava Cheese Bread:
– 400g pre-cooked cassava – use 30% more if using raw cassava
– 250g standard Minas cheese, grated
– 50 g of parmesan
– 2 units of eggs, medium
– 1 tablespoon(s) unsalted butter, melted
– 1 teaspoon(s) of salt
– 3/4 cup(s) of sweet cassava starch
– 3/4 cup(s) of acidic cassava starch
PREPARATION:
- Separate the recipe ingredients and utensils.
- This recipe makes about 25 1-inch cheese loaves per two servings. It can be prepared with fresh or pre-cooked cassava. The weight indicated in the recipe refers to cooked cassava. If using raw, increase the quantity by 30% and measure after cooking.
- Cooking cassava:
- Raw, fresh cassava: Pressure cook it if you didn’t buy it pre-cooked. (see preparation).
- Pre-cooked cassava: Cook pre-cooked cassava a little longer in water to make it very soft.
- Grate standard Minas cheese and parmesan, reserving an additional amount of parmesan for shaping.
- If you cooked cassava raw, carefully remove the pressure from the pan and drain the water.
- Mash the cooked cassava while it is still hot with a fork until it forms a smooth puree. Let it cool slightly to begin preparation.
PREPARATION:
Cassava cheese bread
Cooking fresh cassava: (do this step during pre-preparation):
- Cut the cassava into medium pieces and remove the skin.
- Place in the pressure cooker with water to cover and a pinch of salt.
- Cover the pan and, after bringing to pressure, cook for 15-30 minutes (the time may vary depending on the quality of the cassava).
- Return to pre-preparation (step 4).
Mixing the dough:
- Place the butter on low heat, just enough to melt it.
- In a bowl, mix the mashed cassava, standard Minas cheese and grated parmesan, eggs, melted butter and salt until smooth.
- Add the sweet and sour cassava flour little by little, mixing with your hands until the dough comes away slightly from your hands, remaining moist and soft.
- Adjust the point, adding more cassava starch (sweet and sour) if necessary. Knead lightly to incorporate all the ingredients.
Polka dot modeling:
- Preheat the oven to 200°C if baking sequentially (without cooling).
- Grease your hands with butter, form balls and roll them in grated parmesan until they create a crust.
Cooling (optional):
- Place it in the freezer for 30 minutes to prevent it from deforming during cooking.
- Preheat the oven (200°C) when there are 15 minutes remaining until it has completely cooled.
For roasting:
-
Place the balls on a greased baking tray or one lined with baking paper, leaving space between them, and place them in a preheated oven at 200°C for 20-25 minutes, until they are golden.
FINALIZATION AND ASSEMBLY:
- Remove the balls from the oven and serve immediately.
- Serve the cassava cheese bread still warm to savor its soft texture and intense flavour.
- Pair it with fresh coffee, tea or juice of your choice.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
