Really nice recipe from surinam. But don't breath in to hard when eating :)
200 gram tapioca flour
125 gram butter
125 gram sugar
1 tsp vanilla
Cream butter, egg and sugar together. Mix well until light and sugar is dissolved
Add vanilla, stir
Slowly add tapioca until you can make a ball that is not to sticky.
Make small balls of the dough and press on baking plate with a fork.
Bake in oven for 15-20 minutes. They should only have a slight color (still light, not brown)
Makes approx. 25.
[QUOTE=Terry H;1071011]Baking powder I believe.[/QUOTE]
nuh uh, it's gotta be black pepper. there's no need for baking powder in pao de queijo, and 2 tablespoons would turn it into a science experiment
[QUOTE=ttribe;1069773]Can you use arrowroot in place of the tapioca with good results, do you know? Thanks![/QUOTE]
My guess is yes since they all sub 1:1 for cornstarch. My guess is tapioca starch, potato starch, arrowroot starch and cornstarch could all be used. I always use them all interchangeably (except cornstarch of course :) ).
However, there is only one way to find out - make 'em!
[QUOTE=Chaohinon;1071051]nuh uh, it's gotta be black pepper. there's no need for baking powder in pao de queijo, and 2 tablespoons would turn it into a science experiment[/QUOTE]
You are definitely right. Shd.n't have been posting without thinking at work.
My hubby is from the Dominican Republic and they eat a traditional bread made from yuca flour(tapioca) called pan de yuca. Google it, it's so yummy and chewy and easy to make.