Heat at least 2 1/2 inches of oil in a heavy-bottomed pot to 370☏.
When you are ready to fry your puffs, place a wire rack over a baking sheet. Once the sticks are completely dried, you can store them in an airtight container for up to 3 months.
(If you don't have a dehydrator, place the sticks on a parchment-lined baking sheet and bake at 150☏-or as low as your oven will go-with the door slightly propped open, for 6 to 8 hours. Place the dough pieces on the tray of a food dehydrator and dehydrate until the sticks are crisp throughout, 6 to 10 hours. Once the dough is not too sticky to handle, slice it into 1/4-by-3/4-inch strips, rolling each strip between your fingers a little to round it. Remove the dough from the parchment, flip it over, and let it stand to dry slightly. Remove the parchment with the dough still on it and let it cool to room temperature. Steam until the dough is rubbery and slightly translucent throughout, 45 minutes to 1 hour. Lightly press it down to about 1/4 inch thick. Pull the dough together and place it in the center of the parchment in the steamer. The texture will be quite strange-a little like cheese or tofu in consistency-and it will ooze if left sitting. With the food processor running, drizzle in the hot water until a thick dough starts to form and pull away a little from the sides of the bowl.
Add the melted cheese and pulse until the mixture resembles breadcrumbs. Line the steamer with a lightly oiled sheet of parchment.Ĭombine the tapioca starch, corn flour, salt, and sugar in the bowl of a food processor fitted with the dough blade.
#Quaver snack plus
See also: Lara Ferroni's Corn Chip Stripsġ/8 cup (20 grams) finely ground corn flour (not masa harina)ġ ounce grated, loosely packed sharp cheddar cheese (or cheese of your choice), melted with 1 tablespoon of waterġ/8 to 1/4 cup (1 to 2 ounces) hot water, plus more for steamingīring a large pot of water, fitted with a steamer tray, to a boil. Do be aware that the puffs need to dry for up to 10 hours so plan accordingly. But I think somewhere out there are people like me who are just nutty enough to take on the challenge. First you make one of the weirdest doughs you've ever made. It's no small feat to create perfectly textured Crunchy Cheese Puffs.
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