1 kg of bitter cassava
1/2 cup of sweet cassava
1 cup of water
1 tablespoon of salt
1 1/2 tablespoons of vegetable or pork lard
5 eggs
3 cups of milk
1 kg of grated cured cheese
1 kg of bitter cassava
1/2 cup of sweet cassava
1 cup of water
1 tablespoon of salt
1 1/2 tablespoons of vegetable or pork lard
5 eggs
3 cups of milk
1 kg of grated cured cheese
In a large bowl, mix the bitter and sweet cassava. Reserve
Heat the water to boiling point
Add salt and vegetable or pork lard and stir until melted
Pour over the cassava and mix until a farofa is formed
Squeeze in eggs and milk gradually, kneading with hands
Join grated cheese, knead until well incorporated into dough, then knead again
(At this point, you can store it in a food-grade plastic bag and keep it in the fridge for 1 week)
Make balls of prepared dough using 1 tablespoonfuls, placing them on ungreased baking sheets with some space between each one
Bake in a preheated oven (200°C) for about 30 minutes, or until the cheese bread has doubled in volume and the base (in contact with the baking sheet) starts to brown
Serve hot
Serves about 130 small pieces of cheese bread
Note: To freeze, place the unbaked dough on a baking sheet and then transfer it to freezer bags when it starts to firm up
Assemble frozen
Bake again.
