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so before start
I do recommend you to weigh the tapioca flour used in this recipe
the reason behind it is that the tapioca flour is a very thin
powder and sometimes because of the conditions in your kitchen
you not gonna be getting the 10 fluid ounces that I recommend
if absolutely don't have a scale around
you can just pack very tightly the tapioca flour inside of the cup measure
and should be fine I'm very happy shared this recipe with you guys
but remember this recipe do manipulate hot liquids over the stove such as milk
and oil so be aware of your surroundings all times
and do not get distracted do not overlook any details
and remember did you making this recipe at your own risk
okay
in a 2 to 3 quart saucepan place the milk oil and salt
and heat it over medium heat and until it's in a very
low simmer mixing every now and then
watch it closely
when the mixture foams up remove it from heat
immediately and added that the tapioca flour and stir constantly
until it's mixed into a rubbery dough
put the dough into mixing bowl and we're gonna let it cool for a little bit
it usually takes three to four minutes
to get warm to touch but depending on the conditions in your kitchen
if it's too hot
I do recommend to cut it in small pieces
so cools faster A good trick to know
if the temperatures is right is to touch the dough with the tips of your fingers
if you can hold your finger in the dough for five to six seconds
It's good while the dough sitting
we gonna beat the eggs with a whisk or fork in a separate bowl
and the eggs are actually the reason that we wait for the dough to cool down
a little bit
because if you try to put the eggs on the dough
while it's very hot the eggs will harden makeing it impossible to
mix it properly inside of the door
at the eggs all at once and before start mixing
use your hands and squishy a little bit like I'm doing a video
or user a wooden spoon and makes it for around two minutes
that's going to make sure that the eggs have full contact with it dough
and it's gonna help break it down a little bit more
so it's easier to incorporate the eggs inside
of the thick dough
and then you have to beat it on medium to high speed
until fully incorporated do not panic
this is the point of the recipe that most people
think that they fail the recipe
and though everything out because it's very lumpy
and doesn't seem to be mixing well but give it two to three minutes
and you gonna see that this recipe actually becomes
very creamy In video I tried to show you
all the four stages of this recipe and
you can see that the the dough is actually absorbing the liquids
as I'm beating and coming creamier you're in creamier
and the right consistency is this one
when it's fully creamy
it's not liquid but but it is very elastic
and is not holding its shape
but have a very elastic consistency
and the cheese altogether within the mix
and mix it until fully incorporated
at this point I recommended you to preheat your oven
at 450 degrees Fahrenheit or
232 degrees Celsius and
right after your mix is done place
the dough inside of the freezer until
the oven is preheated After 10 to 15 minutes
you ready to scoop the batter onto a lightly greased baking sheet
and I do recommend you to use the ice cream scoops that have a paddle
because it makes easier
to manipulate the batter as you can see it's a very sticky better
and of course if you want them to be perfectly round
you can grease your hands with the same
oil that using for the recipe and shape them into perfect balls
I didn't do that in the video because I usually don't do that
I kinda like the artisan look that
just sculpting them with my fingers get
and also this is the point of the recipe that I do recommend you to freeze it
if you're going to save it for later date this recipe is supposed to be
served
fresh out of the oven okay and for the last step
you have to bake them forward 15 to 20 minutes
or until they are light brown on the top or around the bottom of the buns
if you did freeze them
you only have to add three to five minutes to the baking time
but the same rules apply after 15 minutes
you better watch your buns because every oven is different
and you're done you made delicious Brazilian cheese bread
and yes this recipe is gluten-free and I do recommend
eating with some good Brazilian coffee or Italian coffee if you don't have it
sharing some friends over a good conversation
that's how we do it in Brazil let me know what you think about my recipe
any you're sharing some pictures please use the #affordablekitchen
so I can find pictures in you know
I can comment on them because I try to do that to everybody that
actually share pictures of my recipes I hope you guys enjoyed cooking with me
I certainly enjoyed cooking with you guys and next week
I'm gonna be bringing my favorite recipe for banana
and berries Paleo tart yes Paleo as in the paleo diet
its raw so it's very easy to make any is welcome
everywhere because can be turned in to vegan recipe very very easily
hope you guys are having a wonderful wonderful Friday
and have a wonderful weekend and I'll see you next week
bye