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


My mom’s side of the family is quite interesting. Part of them are from Taiwan while the rest of them are situated in Australia (before that it was South Africa), and Brazil. My mom, as I understand, spent some time there so even though I have never been myself, I’ve been exposed to the finer part of Brazilian culture: food.

If you’re friends with any Brazilian and you DON’T live in Brazil, chances are, they will miss the food most of all. What I’m making here is a simple cheese bread that you don’t need to even try to pronounce correctly if you don’t already know how. It’s made with tapioca flour, which is no stranger to Asian cuisine either but may be a little tricky to find. 

The first time I made these it was out of a box. My friends called them my cheezy-poofs… they were immensely popular. I’m pretty sure these would be a hit at any party you have too. Just bear in mind, they taste best right out of the oven and don’t store or travel well. This recipe will be different from what many Brazilians would be used to. The bread is usually in the shape of a small ball a bit smaller than an egg. These come out to be roll sized. I promise you though, the minute they bite into it… there will be familiarity in their eyes. Next well, we’ll tackle something more authentic, but this literally took me just under an hour to make.

Pão De Queijo (In Dinner-Roll Form)

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Ingredients

1½ cups of tapioca flour

¾ cups of a mexican cheese blend (or if you can get your hands on some queso ot queso con chipotle than for gods sake get that)

1 egg

⅓ olive oil

⅔ cup of milk

1½ tsp salt

DSC4316 HDR

Just FYI there really isn’t that much to photograph here… I’ll try to make it look as pretty as possible but I make no promises

Directions 

(1) Preheat the oven to 400 degrees F / 204 Degrees C

(2) Put all the ingredients into a blender, your life will be easier if your put in the egg and liquids first then add the dry ingredients.

(3) Blend into a batter

DSC4323 HDR

In my mind, blenders are the second most evil thing in the kitchen. The most evil being the in-sink garbage disposal… which is just a blender that isn’t trying to hide the fact that it’s out to get you. 

(4) Pour batter into an oiled mini-muffin tin (or a bigger one for larger rolls)

DSC4337 HDR

I told you this wasn’t a really exciting recipe to photograph… what do you want from me? 

(5) Cook for 15-20 minutes

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noms…  

The texture of the bread will you a little hard on the outside (but not like baguette hard… just a shell with an almost doughy interior. Depending on the cheese you use it can be very cheesy or more buttery in flavor. Either way it’s quick and easy, delicious and impressive. The batter here can keep covered for a week.

The next one I will make will require kneading but can be rolled and frozen for long term storage. It will be a more authentic version of the bread. 

Enjoy! 

 

I’ve had some requests to put the directions and ingredients into a format that isn’t separated by pictures. I’ll have that on the bottom of each page from now on but will leave the original format intact since the whole point of this blog is a how-to with food porn photography. Still, here’s the text on it’s own

 

Pão De Queijo

Ingredients

1½ cups of tapioca flour

¾ cups of a mexican cheese blend (or if you can get your hands on some queso ot queso com chipotle than for gods sake get that)

1 egg

⅓ olive oil

⅔ cup of milk

1½ tsp salt


Directions 

(1) Preheat the oven to 400 degrees F / 204 Degrees C

(2) Put all the ingredients into a blender, your life will be easier if your put in the egg and liquids first then add the dry ingredients.

(3) Blend into a batter

(4) Pour batter into an oiled mini-muffin tin (or a bigger one for larger rolls)

(5) Cook for 15-20 minutes

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