Food Porn Format: Pão De Queijo (Brazilian Cheese Bread) – Traditional Style


Okay so you’ve seen me make a different version of this Brazilian staple that was made using batter and muffin tins. Here’s why I’m giving you two ways to make it: The first way is easier, less messy and doesn’t require kneading of dough. The downside is that it’s not immediately recognizable as pão de queijo and the you can’t control the size. You also can’t freeze the batter for storage. I mean it keeps for a week but with this recipe you can make the dough, make them into little balls and freeze them for months. When you take these out of the freezer you just stick them directly into a pre-heated oven for 30 minutes and you’ve got yourself some Brazilian noms.

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Ingredients:

1 cup of Water

1 cup of Milk

½ a cup of Oil

1 tsp. of Salt

450g of Tapioca Starch (or Tapioca Flour… same thing)

2 – 3 Eggs

200g of Grated Parmesan Cheese

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There will be much grating in your life…


- 2 Eggs is probably enough

- If you’re in Detroit, you can find Tapioca Flour at Honeybee Market in Mexicantown

- 200g of Grated Parmesan is A LOT OF FREAKING CHEESE. Either have a food processor with a grating attachment ready or prepare for an arm workout. Barring that, buy a bag of the pre-shredded stuff.

Directions

0) Preheat the oven to 350 degrees

1) In a large pan, boil the milk, water, oil and salt

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When I say a large pan, I mean larger than this. Working with a saucepan was a pain in the ass. Do yourself a favor and actually use a walled skillet.


2) When it reaches the boiling point, remove the pan from the heat and add the flour, mix it well with a wooden or non stick spoon. Allow it to cool

3) Put the mixture into a mixing bowl (or your Mixers bowl), add the eggs, and knead the dough. If using a mixer use a dough hook on the kneading setting

4) Add the cheese and mix until smooth

5) Taking 1 tbsp. at a time, roll into small balls on a greased pan or a pan lined with baking paper

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Or be fancy and have Silpats…

6) Bake the cheese rolls in the oven for 20 minutes – until golden brown

7) Serve and eat ASAP

Tips:

- You can use flour or oil to prevent the dough from sticking as you roll them into small balls. Oil is preferred but flour makes your life a little easier.

- Don’t go crazy on the kneading, just until it’s smooth. Otherwise it becomes to rubbery and can’t hold its shape well.

- You can freeze these for months. Just pup them in an oven (preheated to 360 degrees) for 30 minutes, no need to thaw.

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Because we all have those friends who just show up unannounced, and we’re just too classy to not have snacks on hand when those bums drop by.


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Noms.

Easy Read Recipe: Pão De Queijo


Ingredients:

1 cup of Water

1 cup of Milk

½ a cup of Oil

1 tsp. of Salt

450g of Tapioca Starch (or Tapioca Flour… same thing)

2 – 3 Eggs

200g of Grated Parmesan Cheese

Tips:

- 2 Eggs is probably enough

- If you’re in Detroit, you can find Tapioca Flour at Honeybee Market in Mexicantown

- 200g of Grated Parmesan is A LOT OF FREAKING CHEESE. Either have a food processor with a grating attachment ready or prepare for an arm working. Barring that, buy a bag of the pre-shredded stuff.

Directions:

0) Preheat the oven to 350 degrees

1) In a large pan, boil the milk, water, oil and salt

2) When it reaches the boiling point, remove the pan from the heat and add the flour, mix it well with a wooden or non stick spoon. Allow it to cool

3) Put the mixture into a mixing bowl (or your Mixers bowl), add the eggs, and knead the dough. If using a mixer use a dough hook on the kneading setting

4) Add the cheese and mix until smooth

5) Taking 1 tbsp. at a time, roll into small balls on a greased pan or a pan lined with baking paper

6) Bake the cheese rolls in the oven for 20 minutes – until golden brown

7) Serve and eat ASAP

Tips:

- You can use flour or oil to prevent the dough from sticking as you roll them into small balls. Oil is preferred but flour makes your life a little easier.

- Don’t go crazy on the kneading, just until it’s smooth. Otherwise it becomes to rubbery and can’t hold its shape well.

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2 thoughts on “Food Porn Format: Pão De Queijo (Brazilian Cheese Bread) – Traditional Style

  1. mydearbakes says:

    What a splendid recipe, thanks so much for sharing =)

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