Pão de Queijo - Brazilian Cheese Bread
Featured Recipe, Jul 09 2013Authentic 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!
This is the traditional Brazilian pão de queijo. It is eaten warm, as a snack or in breakfast. Obs: my cup measures 240ml. Recipe originally published in whatisinfortoday.blogspot.com
Background: Pão de queijo comes from the state of Minas Gerais, although it's appreciated everywhere.
- Filtered water (3/4 cup)
- Milk (1/2 cup)
- Vegetable oil (might be corn, canola, sunflower seeds, olive...) (1/4 cup)
- Salt (1 1/2 teaspoon)
- Tapioca starch (2 cups)
- Eggs (2)
- Chesse, coarsely grated (100g (approximately 1 cup, measure after grating)))
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 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 measured 2 cups of the starch into a medium bowl and poured the boiling milk mixture over it, stirring well.
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.
In a bowl aside, I combined eggs and cheese.
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 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.
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.