Brazilian cheese buns "Bou de Quejo"
Votes: 107
Easy-to-make cheese buns made from Bou de Quejo dough—also known as gluten-free gougères—are a traditional Brazilian dish (the name literally translates as "cheese bread"). These cheese buns can be eaten on their own or sliced, spread with a filling, and made into small sandwiches.
Time: 55 min.
Complexity: easily
Quantity: 12 buns
Complexity: easily
Quantity: 12 buns
Step-by-step recipe for Brazilian cheese buns.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 tbsp. tapioca flour
- 0.66 cups whole milk
- 3 tablespoons of vegetable oil
- 1 teaspoon of salt
- 1 large egg
- 1 tbsp. grated parmesan
- 0.5 tbsp. grated mozzarella
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Cooking the dish according to the recipe:
- Preheat oven to 220°C. Line a baking sheet with parchment paper.
- Place tapioca flour in the bowl of a stand mixer fitted with a paddle attachment.
Combine the milk, butter, salt, and 1/2 cup water in a medium saucepan and bring to a boil, stirring constantly. Remove from heat and add to the bowl with the tapioca flour. Start mixing on low speed, then gradually increase the speed to high as the mixture becomes thick and smooth. (The mixture will resemble glue.) Continuing to whisk, add the egg and mix well.
Then add both types of cheese, a little at a time, continuing to mix. (The mixture will be sticky and slightly thick.) - Using a small ice cream scoop or a full tablespoon, scoop the dough onto the prepared baking sheet, leaving at least 2.5 cm (1 inch) between portions. Wet your hands with water and shape each portion into a round mound.
- Bake for 20-24 minutes, until the buns are puffed and golden on top and deep golden on the bottom, turning the baking sheet out after 10 minutes. Let cool for a few minutes before serving. You can eat the pao de quejo buns warm or at room temperature.
Recipe Brazilian cheese buns.
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