1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Pão de Queijo - Brazilian Cheese Bread
Br
Featured Recipe, Jul 09 2013
Authentic Brazilian bread snacks! So fun to make new things from around the world. Try them out and let Flora know how it went by sharing your Cooksnaps!

The CookMap.com Team

Preparations

  1. Step 1

    I grated the chesse and set it aside.
Traditionally, this is prepared using minas meia cura. But I have also prepared the recipe using mozarella, and I heard Cojita might be a good option too. The important point is to have a firm, salty cheese, one that melts nicely).

    I grated the chesse and set it aside.
    Traditionally, this is prepared using minas meia cura. But I have also prepared the recipe using mozarella, and I heard Cojita might be a good option too. The important point is to have a firm, salty cheese, one that melts nicely).

  2. Step 2

    I put the water, milk, oil, and salt in small pan and placed it over medium heat until the mixture started to boil (it will froth).

    I put the water, milk, oil, and salt in small pan and placed it over medium heat until the mixture started to boil (it will froth).

  3. Step 3

    I measured 2 cups of the starch into a medium bowl and poured the boiling milk mixture over it, stirring well.

    I measured 2 cups of the starch into a medium bowl and poured the boiling milk mixture over it, stirring well.

  4. Step 4

    This is what it looks like, after combining the liquids and the starch,
It is kind of hard to incorporate the ingredients, and the texture seems weird. Don't worry.

    This is what it looks like, after combining the liquids and the starch,
    It is kind of hard to incorporate the ingredients, and the texture seems weird. Don't worry.

  5. Step 5

    In a bowl aside, I combined eggs and cheese.

    In a bowl aside, I combined eggs and cheese.

  6. Step 6

    I added the eggs and cheese to the batter. Again, it is hard to stir.
But keep in mind that the batter should be smooth.

    I added the eggs and cheese to the batter. Again, it is hard to stir.
    But keep in mind that the batter should be smooth.

  7. Step 7

    I scooped the batter to an ungreased baking sheet, in portions of 1 tablespoon each, leaving 4cm between one bread and another.
I baked them at 180oC (medium temperature) for 30 or 40 minutes.
You can leave for 5 more minutes for a darker and crispier outside.

    I scooped the batter to an ungreased baking sheet, in portions of 1 tablespoon each, leaving 4cm between one bread and another.
    I baked them at 180oC (medium temperature) for 30 or 40 minutes.
    You can leave for 5 more minutes for a darker and crispier outside.

  8. Step 8

    Done!

    Done!

  9. Step 9

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

Comments

  • Miles

    Miles Fantastic pictures! Look so good I'm trying to imagine the taste... I really need to make these :)

    about 6 years ago
  • Flora Refosco

    Flora Refosco Hey Miles, thanks :)
    When you try the recipe, let me know how did it go. They are addicting!
    Plus, you can freeze the unbaked batter (already separated in one-tablespoon portions) and save it for later.

    about 6 years ago
  • Felice

    Felice Wow, you're pictures are super! I have my eye on this recipe too ;) Can't wait to try!

    Just wondering, can you substitute tapioca starch for anything else or is it basically a 'must'? I can probably find it, but just curious since I've never used it or seen it!

    about 6 years ago
  • Flora Refosco

    Flora Refosco Hi Felice.
    Now, that's a good question!
    I have only used cassava starch, because it's the usual ingredient and it can be easily found anywhere in Brazil. But it would be nice to experiment with other alternatives, I don't know how the pães de queijo would come out.
    What other starch you have around that is more accessible?

    about 6 years ago
  • Felice

    Felice Just checked the local store, but the only starch available is corn starch... I have a feeling that wouldn't be so great, hehe. Shouldn't have a problem finding it when I go to a bigger city though!

    about 6 years ago
  • Miles

    Miles I did a bit of checking and it seems potato starch (not flour) or corn starch are typical substitutions for tapioca starch. will try and let you know :)

    about 6 years ago
  • Jens H. Jensen

    Jens H. Jensen Am sure you could make this even with regular flour?

    about 6 years ago
  • Flora Refosco

    Flora Refosco Hi Jens. I'm not sure, but I believe the texture would come out weird. You see, the gluten in the regular wheat flour would probably make them stickier
    Anyway, I'm not sure, and it is all a matter of experimenting with what's on hand. We might discover some great unexpected results.
    Thanks Miles for your research :)

    about 6 years ago
  • Jens H. Jensen

    Jens H. Jensen Good point! How about rice flour? Lots of testing to be done ;-)

    about 6 years ago
  • Flora Refosco

    Flora Refosco Seems like I'll have to invite some friends over and start the testing Jens! :)

    about 6 years ago
  • Jens H. Jensen

    Jens H. Jensen Please do! ;-) I'll try and see If I can try the recipe out this weekend.

    about 6 years ago
  • Felice

    Felice International cooking experiment? All 4 of us can try a different kind of flour ;P

    about 6 years ago
  • Flora Refosco

    Flora Refosco Agreed. Which ones do you guys have on hand?

    about 6 years ago
  • Miles

    Miles Oh. I already tried with corn starch!

    about 6 years ago
  • Felice

    Felice I have regular and wheat flour. Miles did corn starch already, so what else can we try with? What about 'katakuriko' starch over there in Japan (I think it's potato starch)?

    about 6 years ago
  • Flora Refosco

    Flora Refosco Ok, so, corn and tapioca starch: check!
    These are the ones I would find more easily around here.
    We have potato starch and all purpose flour to try, any other kind of starch is usual and might be an option where you guys live?
    Felice, when you say wheat flour, what's the difference between that and all purpose?
    I could try rice flour.

    about 6 years ago
  • Felice

    Felice Oh, I meant whole wheat flour (sorry!). I also have rye flour by the way, but it's rather rough. If I'm up in the 'big city' I have almost any option available, but I can't remember exactly. I'll have to check next time I'm there!

    For now, I could try a mix of whole wheat and regular flour...sounds like it would be tasty. I wonder if it would need a bit of baking powder? hmm

    about 6 years ago
  • Jens H. Jensen

    Jens H. Jensen Please also let us know how they turn out with potato starch - this is widely available in japan as "Katakuriko" - Thanks!

    about 6 years ago
  • Flora Refosco

    Flora Refosco Hi guys, did you get around to experimenting with the flours and starches?
    I finally tried rice flour the other day, but it didn't seem like pão de queijo at all. They were all right, I guess. But very different from the expected result: rather crumbly and cakey, kind of dry. And even though I used the same cheese, they did not come out as flavoursome as in the original recipe.

    over 5 years ago
  • Miles

    Miles Hi Flora! Yes, I made these with corn starch. They were very tasty but definitely not as light and fluffy as yours looked in the recipe photo. Maybe sounds a bit like your experience with rice flour. More of a 'cakey' texture

    over 5 years ago
  • Felice

    Felice Hi Flora! Actually, I did not get to try them with other flours besides tapioca yet! Thanks for reminding me - the first time I made this recipe it was so good, so I'd love to eat pao de queijo again. I have a feeling that potato starch might work okay. Will report soon ;)

    over 5 years ago
  • Felice

    Felice Just made these with Potato starch/katakuriko yesterday and it worked great! Posted the photo above ;)

    over 5 years ago
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