How to make Brazilian Cheese Bread (Pao de Queijo) and be successful every time!Course: SnacksCuisine: Brazilian food, Salgados, Gluten FreeDifficulty: Easy
Pão de queijo (Brazilian Cheese Bread) is one of the most popular snacks (salgados) in Brazil. If you have ever been to a Brazilian BBQ (churrasco) odds are you have eaten pão de queijo as a starter or side. If you are ever invited to a Brazilian party and want to bring something to impress everyone, I strongly advise you to take some homemade (caseiro) pão de queijo. I guarantee it will be a hit.
Pão de queijo is an easy recipe but hard to get right on a consistent basis. Most people who try to make it complain that when they roll the dough into balls and place them on the tray they start melting into a puddle. When baked they don’t rise into puffy balls or pillows. This recipe removes any risk of this happening by using cupcakes, or muffin tins to maintain a consistent shape.
4 cups of tapioca starch
2 cups of grated parmesan cheese
1 1/4 cups of milk
1/2 cup of water
80g of butter
2 teaspoons of salt
- Place butter, milk, water and salt into a saucepan. Gently heat the ingredients on the stove on medium heat and remove as soon as it begins to boil.
- Place the tapioca starch in a mixing bowl.
- Gradually add the butter/milk liquid and stir to mix it together (stir by hand or with a machine). Keep adding liquid and mixing until a thick sticky batter is formed. The mixture should be thick enough that it slowly oozes off the mixing spoon.
- Add the two eggs and stir in until completely mixed in and no more orange yolk is visible. Add extra tapioca if it becomes too runny.
- Mix in the grated parmesan cheese.
- Pour the mixture into the cupcake moulds.
- Place into a preheated fan-forced oven at 180c (365 f). The middle rack.
- Bake for 15 to 20 minutes and remove from the oven when the cheese breads are a nice sandy golden colour.
- Let rest for a few minutes then remove from the baking tray and place in a bowl to serve. Best eaten fresh out of the oven.