Find out how to prepare a manoca cheese bread, easy and full of Brazilian, 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
Enter for 4 people.
Classic (without restrictions), gluten without, vegetarian
Preparation: 01:30 + time to freeze
Interval: 00:25
Tools
1 pressure cooker, 2 bowls (s), 1 grater, 1 pan (s), 1 canvas (s) (or more)
EQUIPMENT
conventional
Meters
Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml
Modeling ingredients:
– Parmesan to taste – enough to enrich the balls
Ingredients of the manoca cheese bread:
– 800 g pre -cozide maniva – uses 30% more if you use raw custody
– 500 g standard, grated minas cheese
– 100 g of Parmesan
– 4 units (s) eggs, media
– 2 tablespoons of unfailed butter, melted
– 2 tablespoons of salt
– 1 1/2 cup (s) (tea)
– 1 1/2 cup (s) (tea) of acid flour
Pre-repair:
- Separate the ingredients and tools from the recipe.
- This recipe produces about 25 cm of cheese bread every 02 portions. It can be done with fresh or pre-coozide cassava. The weight indicated in the recipe is for the cooked manoca. If you use RAW, increase the quantity of 30% and measure after cooking.
- Manioca cuisine:
- Cassvavava raw, fresh – Cook under pressure if you have not purchased pre -cozide. (see preparation).
- Cassava pre-cofid: cook a little more pre-cooked manoca in water to make it very soft.
- Sprinkle standard minas cheese and Parmesan, separating an additional quantity of Parmesan for modeling.
- The raw cassoca has been cooked, carefully remove the pressure from the pan, drain the water.
- Knead the cotta cotta cotta still with a fork until it forms a smooth puree. Leave to cool slightly to start preparation.
PREPARATION:
Manioca cheese bread
Fresh manoca cuisine: (make this step during pre-preparation):
- Cut the cassava into medium pieces and remove the shell.
- Put in the pressure cooker with water to cover and a pinch of salt.
- Cover the pan and, after taking pressure, cook for 15-30 minutes, the weather can vary according to the quality of the cassava.
- Back to pre-preparation (article 4).
Mix of the Mess:
- Bring the butter over low heat, enough to melt.
- In a bowl, mix the crumpled cassava, the standard minas cheese and the grated Parmesan, the eggs, the melted butter and the salt to a homogeneous mixture.
- Gradually add the sweet and harsh splashes, mixing with your hands until the pasta slightly not glued from the hands, keeping wet and soft.
- Adjust the point, adding more flour (sweet and harsh) if necessary. Guide slightly to incorporate all the ingredients.
Modeling of the balls:
- Preheat the oven at 200 ° C if you cook the sequence (without cooling).
- It glimpse the hands with the butter, model the balls and pass the extra grated Parmesan to create a crust.
Cooling (optional):
- Freezer for 30 minutes to avoid deformations during cooking.
- Preheat the oven (200oc) when there are 15 minutes to complete the cooling.
Road:
-
Arrange the balls in the greased or lined with parchment paper, leaving space with each other, and cook 200oc for 20 ° C for 20-25 minutes until golden brown.
Finishing and assembly:
- Remove the balls from the oven and serve immediately.
- Serve the Manioca cheese bread Still hot to enjoy the soft consistency and the intense flavor.
- Combine 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.
Assemble your personalized and free menu, in Cook and gourmet cake.
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.
