Sunday, May 4, 2014

Brazilian Cheese Bread (Pao de Queijo)

Brazilian Cheese Bread Recipe (Pao de Queijo)

Brazilian Cheese Bread (Pao de Queijo)

Prep time: 5 minutes (can prepare ahead of time)
Cook time: 15 minutes
Yield: Enough batter for 24 mini muffin sized cheese breads.

We first has these at Fogo de Chao, a Brazilian steak house. We found ourselves filling up on them before the steak arrive. They are quite addicting! Turns out, this quick and easy bread is a common staple in Brazilian homes. This is a simple and basic recipe. Think of it as a base; it is great left as is or dress it up a bit with herbs or spices of your choice. You could use different cheeses, play around with the base recipe!


1 egg*
1/3 cup olive oil
2/3 cup milk
1 1/2 cups tapioca flour (found in grocery store near the gluten free/specialty flour)
1/2 cup grated cheese, your preference, we used Mexican queso fresco
1 teaspoon of salt (or more to taste)

*It helps when baking with eggs to start with eggs at room temperature.

1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.
Recipe adapted from here

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