So the cheese bread with some eggs and xeese the importancy

 So let me say that the more important part of the recipe is the eggs and the choose of the cheese, during the explanation you gonna understand, the reason for that recipe.

And the cheese, before the Tauá cheese, my grandmother was from a farm family, there cheese was aged, wait to came dry and acid. I think that re 3 years. 

My grandmother used say that in the farm the cheese was grated in the meat grinder, my mother use the blender. In a farm depend where is the light isn't that far. How much distant the farm the light id hard, people use lampião, the energy is like from a motor, had light but not in all rooms. Have an TV anttena for one room can. Need also energy to pump the water. So imagine that there radio is something funny, you only need some battery to pass the night in the room.

So let me say that my grandmother, you know an potato smash that have a cup? My grandmother used that to take out the oil of cured cheese, you grate the cheese and ask a man of the house to pushes, they have strength if you have all that strength do yourself, came a oil. What rest is like mass with less taste you can enrich some other poor recipe, or serve to trow in the animals baia, they eat animal need got weight. 

So when who gonna knead is me I use without nobody see a lot of cheese and cheese essence.

So is a dry cheese for that recipe, but let's to the part why.

And the recipe is good have someone to show you the process because, without the measurements you have to know by seeing if the point of the dough is right. 

So the begining is you scald the mandioca starch, or goma goma is more artesanal so is a starch more expensive and with a little of taste, is a test question and sometime gonna change the quantity, and why, because stach is more processed so microscopic the size of a starch is smaller is like sand and mud, they are the same but water in sand passes and with mud the water doesn't passes.

So you gonna put in a pan my mother used to use a milk pot, the water and the oil, and is very dangerous, the oil and the water doesn't mix and in the fever they pump a lot, the oil change of place with the water just to explode and spill hot water and hot oil. And you gonna came with that boiling, if don't be boiling, I tried sntead of bread you gonna have cookies, less hot I imagine that petas. So the point is very peculiar the starch would be still dry isn't to wet all, you gonna have a crumbled flour, if be more than that would not work, so is a rough flour big chuncks with almost dry starch, let me say at this point with goma is more easy. You gonna have a better product, the goma absorbs better, but know the point of the important eggs.

And this point my mother would put in the interplanetaria blender of the arno, is the one of out home. Let me say that recipe beat one so light batter, is because my mother doesn't like make that part at hand. So this is the time to apply the eggs, you gonna put th eeggs till you got a soft dough, they are not an chiclete, but an dough that if you touch you gonna felt the pressence of the starch, so yuo can't scald with a lot of liquid, so what gives the uniformity of the dough are the eggs. Is like that if you put few eggs the dough gonna got less cheese, so is like 3 to 4 eggs, much more what are you doing? So after yuo have an homogen dough, that you made with eggs you can take out of the batter. Imagine that interplanetaria of arno I make so many good things one it and doesn't break, like specials cakes and cookies, and marshmellow and chantilly, I do chantilly with fresh milk cream and not with Amelia. 

I also when I don't want do the marshmellow I do itallian glacê have people tha tconfuse the two.

So you gonna put the soft dough in the table, is a good moment to put salt because are still soft of work, so you gonna have to be good to salt things, so you gonna put gratted cheese till got in the consystency of roll like a soft bread. I put the essence when in the eggs moment. So you roll the ball and bake, the oven are to be very hot, and why. Because you gonna have an less glue bread if you put in a cold oven with low fire, the dough gonna be like chiclete, and probably would not got that crocant croast.

Rute Bezerra de Menezes Gondim

Ps.: Also I do in the planetaria of arno industrial ice cream, a version home made, just with some the incremetns but with the rest home ingredients, so the sugar, could be one more expensive with another fat to the one industrial - hydrogenated fat (palm fat, what the problem cheap chocolate use that), I made with coconut oil that enriched with alimentary qualities and worked out, I use expensive chocolate powder, like ovolmatine, real strawberry or in place of essence, the mavalerio powder, that are made with natural elements and not just essence. I don't use liga neutra - neutral bond, but the one that we make with food. 

Rute Bezerra de Menezes Gondim