Pão de Queijo com Fécula de Mandioca

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3 xícaras (chá) de fécula de mandioca 300 ml de leite (1¼ xícaras) 100 ml de óleo Um ovo Uma colher (chá) de sal 1 xícara (chá) de queijo ralado (parmesão, coalho ou meia cura)

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Modo de Preparo

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2. Em seguida Leve o óleo e o leite ao fogo baixo, até que levante fervura. 3. Então Quando ferver, desligue o fogo. 4. Logo depois Num bowl ou tigela, coloque a fécula de mandioca e derrame este líquido quente sobre ela para a escaldar.

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Com o auxílio de uma espátula, misture tudo e deixe a massa ficar morna para dar continuidade à receita. 5. Em seguida Quando a massa estiver morna,

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adicione o ovo batido ligeiramente com um garfo. 6. Logo então Junte o queijo ralado e com as mãos sove esta massa. 7. Então Esta massa não costuma ficar totalmente homogênea devido aos grumos da fécula e do queijo, porém, com esforço

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é possível deixá-la bem misturada. Ela continuará grudando nas mãos devido à textura característica da fécula de mandioca (polvilho doce), mas não se preocupe.

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Basta lavar as mãos e voltar a trabalhar a massa. 8. Sendo assim com a palma da mão levemente umedecida com óleo, pegue pequenas porções da massa com a colher de sobremesa e enrole-as com as palmas das mãos, formando uma bolinha.

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9. Em seguida coloque as bolinhas modeladas na forma, uma do lado da outra, deixando um espaço de dois dedos entre elas. Leve para assar em forno pré-aquecido a 180 graus por

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cerca de 40 minutos ou até a crescerem um pouco e levemente ficar dourado. 10. Então depois de 40 minutos seus pãezinhos de queijo feitos com fécula de mandioca estão prontos. Sirva-os ainda quentinhos e se quiser, recheie-os com

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doce de leite, goiabada, requeijão ou como preferir! 11. Então espero que tenha gostado desta deliciosa receita! Bom apetite!

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Dica: 1. Aqui, você ode utilizar que parmesão, canastra, mussarela, entre outros. Ou fazer usar 2 tipos de queijos, meio a meio, 2. Não se preocupe com as bolinhas que parecem deformadas antes de assar. Ao assarem, elas ficaram bem redondas e bonitas.

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VEJA A RECEITA NO BLOG

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