Pão de Queijo – Brazilian Cheese Bread


Pão de Queijo – Brazilian cheese bread
Some time ago I published a recipe for Pão de Queijo using tapioca and manioc flour here is another recipe. This is a popular snack and street food sold and baked all over Brazil. Manioc starch can be found in major supermarkets, Portuguese and Brazilian food/deli shops.Tasty, affordable, and readily available in Brazil, it’s a great snack for when you’re on the go or a nibble with your favourite drink. It’s also gluten-free. Pão de queijo derives from cassava starch biscuits dating back to the eighteenth century. Although the most authentic pão de queijo recipes take Minas cheese, which is white and fresh, grated parmesan also works well. In this recipe I used mature cheddar & Parmesan cheese.
Pao de Queijo, Brazlian cheese bread recipe
Pao de Queijo – Cheese Bread
makes 160 small canape size (2cm dia) or about 80medium size (4cm dia)
400ml of water
225ml canola or vegetable oil, plus extra for hands
1.5 Tbsp salt
500 grams (1 bag) polvilho doce (sweet manioc starch)
500 grams (1 bag) polvilho azedo (sour manioc starch)
8 medium eggs
250gr of grated Parmigiano-Reggiano
400gr grated nature strong Cheddar cheese
1. Preheat oven to 180C. Prepare two baking sheets
with silicone liners or line with parchment paper.
2. Measure in a measuring jug: 400ml water, 225ml oil and
add the salt. Place in a pan all together and heat over high heat till it
starts to boil. Switch off the stove.
3. In large mixing bowl. Stir in the two manioc
starches; the mixture will be very dry. Slowly add the hot water and oil mix and
let it cool for a few minutes until you can mix it with your hands.
4. Add the eggs, and mix well with your hands until
the dough no longer sticks to the sides of the bowl. Add all the grated cheese,
and mix well, with your hands, to form a very soft dough.
5. Roll the dough into balls about the size of
walnuts, using oil on your hands so that the dough won’t stick to them, and
place on sheet pans approx 2 cms apart. Bake for 25 minutes until  puffed
and golden. Test; if still very moist inside, turn oven down to 150C and bake
10 more minutes.
6. Serve immediately
This recipe was published on the  Good Food Channel
Pao de Queijo, Brazilian cheese bread recipe

Brazilian cheese bread