Brazilian cheese bread, also known as pão de queijo, is a delightful and beloved snack or side dish that originated in the state of Minas Gerais, Brazil. It is characterized by its soft and chewy texture, and the distinct flavor imparted by the generous use of cheese, typically a type of hard cheese like Parmesan or Minas cheese. This article aims to guide you in finding the best recipe to make delicious and authentic Brazilian cheese bread at home. We will explore various factors to consider when selecting a recipe, including the types of cheese used, the ratio of cheese to other ingredients, and the baking techniques involved. Whether you prefer a simple and classic recipe or one with a unique twist, we will provide recommendations to suit different tastes and skill levels. So, let's embark on a culinary journey to discover the perfect recipe for tantalizing Brazilian cheese bread.
Let's cook with our recipes!
PAO DE QUEIJO (BRAZILIAN CHEESE BREAD)
Pao de Queijo is a traditional peasants' bread from Minas-Gerais state in Brazil, but is now a delight countrywide. Last time I visited Brazil I was surprised to find cheese bread at the airport, offered along with American-brand pizza, though with a Brazilian brand that reminds us of this old Mineira tradition. (Minas-Gerais means the general mines, as this part of Brazil was the first where rich mines of gold, diamonds, emeralds, and other precious stones were found. It is also where one of the world's richest iron ore deposits are located.)
Provided by Moira
Categories Bread Quick Bread Recipes
Time 1h
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
- Pour tapioca starch into a wide bowl.
- Combine 1 cup water, vegetable oil, and salt in a saucepan; bring to a boil. Slowly pour over the tapioca, mixing with a spoon until evenly combined. Let cool slightly, about 10 minutes.
- Stir Mexican cheese blend and eggs into the tapioca mixture. Knead dough until soft and sticky, 5 to 10 minutes. Add water, 1 teaspoon at a time, if dough seems dry.
- Drop spoonfuls of dough 1 inch apart on the baking sheets.
- Bake in the preheated oven until lightly golden, about 25 minutes.
Nutrition Facts : Calories 73.8 calories, Carbohydrate 9.8 g, Cholesterol 14.2 mg, Fat 3.4 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 240.7 mg
BRAZILIAN CHEESE BREAD
Brazilian cheese bread, or pão de queijo as we call them in Portuguese, are a true gift to the universe! This typical Brazilian snack is lightly crunchy on the outside, soft and chewy on the inside, and has a cheese flavor just hugs your mouth. This Brazilian cheese bread recipe is easy to make and yields about 30, so you can make a stash for now, and freeze the rest for later.
Provided by aline_shaw
Categories Appetizer Breakfast Snack
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 350F.
- Add the tapioca flour and the salt to a large bowl, whisk to combine and set aside.
- In a medium bowl, combine the cheeses and the eggs and set aside.
- Add the milk and the oil to a small saucepan and bring to a simmer on stove top over medium heat.
- When the liquid simmers, remove the pan from heat, and immediately pour the hot liquid into the tapioca mixture and using a wooden spoon, stir to combine - the mixture will not be homogeneous, it'll be gummy and clumpy. See step by step images above for reference.
- Wait 5-10 minutes until the tapioca mixture is cool to touch, and only then add the cheese and egg mixture to the tapioca mixture. Mix with a wooden spoon, or your hands to combine. Now you should have a homogeneous mixture and it should come together as a ball. You'll still see some white tapioca specks in the dough - don't worry, that's totally normal!
- Oil your hands, then scoop a Tbsp to 2Tbsp size portions, roll them into balls, and arrange them in a baking sheet approximately 2" apart from one another. *For freezing instructions see section below!
- Bake until golden brown, approximately 30-35 minutes.
- To freeze your Brazilian cheese bread for later, follow all steps up until rolling the little balls and placing them the baking sheet. Then, just place the baking sheet in the freezer for 15 minutes for the balls to set (just enough for them to hold their shape).
- When the balls are set, you can place them in a freezer safe ziplock bag and freeze for up to 3-4 months.
- To bake them, no thawing needed! Just preheat the oven to 350F, then arrange the little frozen balls in a baking sheet about 2" apart from one another and bake until golden brown - approximately 40-45 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 90 kcal, Carbohydrate 14 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 15 mg, Sodium 221 mg, Sugar 1 g, UnsaturatedFat 2 g
BRAZILIAN CHEESE BREAD (PãO DE QUEIJO)
Try baking a South American mainstay - these light and fluffy cheese puffs are best served warm from the oven
Provided by Jennifer Joyce
Categories Snack
Time 50m
Yield Makes 24 small puffs
Number Of Ingredients 7
Steps:
- Heat the oven to 220C/200C fan/gas 7. Oil or butter a baking sheet and set aside.
- Heat the milk, butter and salt in a medium saucepan and bring to a boil. Remove from the heat and add the tapioca flour. Stir vigorously, then leave to cool a little.
- Pour the dough into a standing mix to beat the dough until its cool, or use a wooden spoon and beat by hand. Beat the eggs in one at a time, waiting until each is completely incorporated before adding the next. When the dough is glossy and mixed, add the parmesan. Beat again until mixed.
- Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.
Nutrition Facts : Calories 111 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 0.1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
BRAZILIAN CHEESE BREAD ( PAO DE QUEIJO )
These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. They are the best served hot from the oven :)
Provided by Chef Glaucia
Categories Breads
Time 1h5m
Yield 60 pieces, 60 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Put the tapioca flour in a large bowl. Set aside.
- Pour canola oil, water, milk, and salt into a small saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour, mixing with a wooden spoon. Set aside to rest for 20 to 25 minutes.
- Stir the cheese and eggs into the tapioca mixture until well combined. The mixture will be chunky. With wet hands, form 1 TBSP-sized balls of the mixture onto an ungreased baking sheet.
- Bake in preheated oven until the tops are lightly browned, 20 to 25 minutes.
- Enjoy !
- Note: The dough can be kept in the refrigerator for up to 3 days in an airtight container. The balls can be frozen and taken to the oven right from the freezer.
Tips:
- Use fresh ingredients: High-quality ingredients make all the difference in the taste of your pão de queijo. Make sure to use fresh cheese, eggs, and milk.
- Don't overmix the dough: Overmixing the dough will make the pão de queijo tough. Mix just until the ingredients are combined.
- Let the dough rest: Letting the dough rest for at least 30 minutes will help it develop flavor and rise properly.
- Bake the pão de queijo at a high temperature: Baking the pão de queijo at a high temperature will help them puff up and get crispy.
- Serve the pão de queijo warm: Pão de queijo is best served warm and fresh out of the oven.
Conclusion:
Pão de queijo is a delicious and easy-to-make Brazilian cheese bread that is perfect for any occasion. Whether you're serving them as an appetizer, snack, or main course, these little cheese balls are sure to be a hit. With their crispy exterior and soft, gooey interior, pão de queijo is a treat that everyone will love. So next time you're looking for something new to make, give pão de queijo a try. You won't be disappointed!
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