Brazilian Cheese Bread (Pão de queijo). We would like to show you a description here but the site won't allow us. Brazilian Cheese Rolls (Pão de Queijo) at Home! Elise of Simply Recipes posted her Pão de Queijo recipe, I was so excited to finally make my own Brazilian Cheese Bread but I was pregnant then and followed a very strict diet that precluded me from eating cheese.
After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. As a matter of fact, I do! My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia. You act steaming grill Brazilian Cheese Bread (Pão de queijo) employing 8 process so 9 as a consequence. Here you go perform.
technique of Brazilian Cheese Bread (Pão de queijo)
- It's 400 g of Tapioca starch (the fine and light kind).
- It's 5 g of salt.
- You need 30 g of unsalted butter.
- It's 60 ml of vegetable oil.
- You need 250 ml of full fat milk.
- Prepare 2 of large eggs.
- It's 100 g of grated medium cheddar.
- It's 100 g of parmesan cheese or similar.
I've made it several times, each time with different cheeses. Pão de queijo, which means "cheese bread" in Portuguese, is a delightful snack from Brazil made with tapioca flour (meaning it's gluten-free) and cheese. Our recipe calls for both Parmesan. Authentic Brazilian cheese bread or pão de queijo is a no fail recipe.
Brazilian Cheese Bread (Pão de queijo) method
- In a saucepan, bring the milk, oil and butter to boiling point. Take off from the heat and set aside..
- In a large bowl, mix the tapioca startch and the salt. Pour the milk bit by bit, mixing with a wooden spoon..
- Add the eggs and knead with your hands until it's incorporated. The dough should not be hot, only warm to the touch..
- Add the cheese and keep kneading until the dough is soft and not sticky..
- Pre heat the oven at 180 degrees..
- Make little balls, around 30/34 grams each..
- Place in a tray, around 1 cm apart for them to expand while cooking..
- Leave them to cook for around 20 minutes or until they are light brown..
- You can freeze them and cook straight away from the freezer. Place them on a tray, apart, so they don't stick together, it is hard to separate them. Cover with cling film and leave to froze for at least 12 hrs. Once they are frozen, you can transfer them to a container, they won't stick. The cheese bread last up to 3 months in a sealed container, in the freezer..
It is super easy to put together and requires no rising time. Tapioca flour makes this delicious bread gluten-free. Have as an appetizer or side. You can also reheat these in a toaster oven for that fresh baked crunchy exterior and soft middle. The cheese is an entirely different story.