Hot Chewy Cheese Puff Recipe

How to make Tasty and Easy Best Traditional Special Hot Chewy Cheese Puff Recipe Ever by Cuisine Recipes. A Step by Step Quick and Easy Recipe of Healthy Best Traditional Special Hot Chewy Cheese Puff Ever at home. Homemade Easy recipe of Traditional Special Hot Chewy Cheese Puff Recipe Ever for Kids & All.

Cheese puffs, cheese curls, cheese balls, cheesy puffs, corn curls, corn cheese are a puffed corn snack / crisp, coated with a mixture of cheese or cheese-flavored powders.

Common brands include Pirate's Booty (U.S.), Cheetos (U.S.), Cheez Doodles (Northeastern U.S., Scandinavia), CheeWees (New Orleans, South Central U.S.), Chizitos (Perú), Boliquesos (Perú), Cheezies (Canada), NikNaks (South Africa), Twisties (Australia), Kurkure (India), Utz (U.S.) Wotsits (U.K.), Curl (Japan), Pofæk and Chee.Toz (Iran), Cheese Balls (Nepal).

They are manufactured by extruding heated corn dough through a die that forms the particular shape. They may be ball-shaped, curly ("cheese curls"), straight, or irregularly shaped. Some are even shaped as animals or other objects. Puffcorn is a similar food, without cheese flavoring.

Intgredients

Makes 24 pieces
125g grated parmigiano reggiano cheese (see note)
125g grated fontina cheese
250 g tapioca starch
¼ tsp salt
60 ml (1/4 cup) milk
40 ml orange juice
1 egg

Instructions:

Preheat the oven to 375°F (190 °C).

In a large mixing bowl or in a stand mixer, add grated cheeses, tapioca starch and salt. Toss together to separate the cheese.

Add liquid ingredients and knead until a homogeneous dough forms. If using a mixer, use the paddle attachment to mix on medium-low speed until well combined (it may be crumbly, but there should be no more dry flour).

Turn the dough onto a clean work surface and knead a few more times to form a neat, smooth ball. Cut the dough into 4 portions and roll each portion into a log about 1 inch thick. Cut the log into 1- to 1.5-inch pieces. Set aside however much you want to serve today, and put the rest away in the freezer or fridge (they will last upto 2 weeks in the fridge); these must be served warm and they stale quickly, so bake only as much as you can eat in 1 day.

At this point, if the weather is warm and the dough is very soft, I pop the pieces of dough in the freezer for at least 5 minutes to firm them up before baking. I found that warm, soft dough spread too much in the oven. This was not a problem when I worked in cool temperature using cold ingredients taken straight from the fridge.

When ready to bake, place the pieces onto a sheet pan lined with parchment paper, leaving 2 inches of space in between them. Bake for 15-20 minutes or until the dough is puffed, the bottom is golden brown, and you start seeing cheese spots appear on the surface.

Serve hot and enjoy the cheesiness!