Air Fryer Pao de Queijo
Two types of naturally gluten-free manioc starch (not tapioca) mixed with cheeses are a traditional recipe for Brazilian cheese rolls, but these are made in an air fryer instead of the oven. This cuts down baking time, and still gives you soft, chewy rolls. It is important to use both types of starches for the right flavor. They can be found in most Latin or South American grocery stores or even online.
INGRIDIENT
DIRECTION
Step: 1
Preheat an air fryer to 325 degrees F (165 degrees C).
Step: 2
Mix sweet manioc and sour manioc starches together in a bowl until fully combined.
Step: 3
Combine milk, water, olive oil, and salt in a saucepan and bring to a boil. Reduce heat and add starches. Stir until liquid is absorbed; the mixture will be very dry. Remove from heat and allow mixture to cool just until safe to handle.
Step: 4
Add eggs to the starch mixture in the saucepan; mix until smooth and dough pulls away from the sides. Add Cheddar cheese and Parmigiano-Reggiano cheese; mix well.
Step: 5
Using gloved or lightly oiled hands, pinch off a golfball-sized piece of dough, roll into a ball, and place on a plate. Repeat with remaining dough. Line the air fryer with a piece of parchment paper. Place balls into the basket in batches, approximately 1 inch apart.
Step: 6
Bake in the air fryer until browned outside, 8 to 10 minutes. Repeat with remaining balls.
NUTRITION FACT
Per Serving: 97 calories; protein 2.7g; carbohydrates 9.2g; fat 5.5g; cholesterol 23.6mg; sodium 185mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.
