Pao De Queijo Made with Joshinko

Name: Pao De Queijo Made with Joshinko
Yield: 16 servings
Cuisine: American
Ingredients: 50 grams Joshinko (or normal rice flour); 50 grams Katakuriko; 50 ml Vegetable oil; 50 ml Milk; 50 ml Water; 50 grams Parmesan cheese; 1 Egg

cookpad.japan @cookpad_jp

I wanted to use joshinko to make cakes and bread.

If these become hard after a while, pop them in the microwave and they should become moist and chewy again. Recipe by Run mama

I wanted to use joshinko to make cakes and bread.

If these become hard after a while, pop them in the microwave and they should become moist and chewy again. Recipe by Run mama

cookpad.japan @cookpad_jp

I wanted to use joshinko to make cakes and bread.

If these become hard after a while, pop them in the microwave and they should become moist and chewy again. Recipe by Run mama

I wanted to use joshinko to make cakes and bread.

If these become hard after a while, pop them in the microwave and they should become moist and chewy again. Recipe by Run mama

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Ingredients

16 servings

50 gramsJoshinko (or normal rice flour)
50 gramsKatakuriko
50 mlVegetable oil
50 mlMilk
50 mlWater
50 gramsParmesan cheese
1Egg

Saved

Steps

1

Combine the joshinko, katakuriko, and water, then add the vegetable oil and milk. Mix until no longer floury, then cook over medium heat.
2

Let the dough from Step 1 rest for about 15 minutes.
3

Add the Parmesan cheese and egg to the dough, then mix to an even consistency.
4

Coat your hands in oil, divide the batter into 16 equal portions, then roll them into balls. Place on a baking sheet lined with parchment paper with spaces in between.
5

Bake for 20-25 minutes at 180℃ until they turn a light golden brown.