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Hi Everyone,
New on the message board but not to the site! Have this one on my favorites list!!! Question tho for everyone, there is a recipe for Brazilian Cheese Rolls that calls for 2 bags of sweet starch. How big is a bag and what is it??? I have never heard of it before, and in the recipe directions it refers to flour. Is it the same thing?? Help!!

Hello Red,

Below is the recipe from our sister website. I have emailed her your question...lets see what she has to say and we shall modify the recipe.

Tom

Brazilian Cheese Rolls
Pão de Queijo
(Cheese Rolls)


If you can find the main ingredient - polvilho doce - you will be able to make this extremely popular Brazilian snack. So popular in fact, that places that serve pão de queijo and cafezinho and little else are everywhere now. Pão de queijo isn't really a bread, but a puffy, airy little roll which can be eaten plain or filled with Brazilian cream cheese and olives or guava paste or...or...

Tip from a fan: Try looking for Tapioca Starch at oriental grocers to make your pão de queijo.

This recipe comes from the Brazilian Embassy in Washington, DC. Their chef always serves tiny pães de queijo at the Brazilian Independence Day reception in September. Needless to say, we had to have this and other recipes and managed to interview him in his kitchen.

2 lbs of polvilho doce

4 cups milk

1 cup oil

1 tsp salt

5 eggs

1 lb grated cheese (Cheddar, white or yellow)

Heat milk and oil and pour on the polvilho and let cool. Add other ingredients and knead the dough. Make small balls (about 1 teaspoonful) and drop them onto ungreased cookie sheet. Bake at 350° F until golden (about 30 minutes).

Maria's Cookbook