When I first tried pao de queijo in a Brazilian restaurant, I immediately fall in love with it. The texture of pao de queijo is not really like bread. It is gooey, chewy and savory. The cheese makes the bread amazing. It is very addictive. I can eat 5 -6 of them at a time. This recipe is very good, Bryan and I ate 12 bread all at once. Bryan likes the bread at room temperature, because they were less gooey. But I like my bread warm. If you are making this little bread, make sure to make extra. To complete your Brazilian night, this dish goes perfect with Brazilian chicken stroganoff.
Pao de Queijo (Brazilian Cheese Bread) (Adapted from Allrecipes.com)
12 – 15 small bread
Ingredients:
– 2 cups tapioca flour
– 1 – 1 ½ cup grated Parmesan cheese
– 2 eggs (beaten)
– ½ cup vegetable oil or butter
– 1/3 cup water
– 1/3 cup milk
– 1 teaspoon salt
Directions:
- Preheat oven to 375˚F.
- In a large saucepan over high heat, combine and mix the oil, water, milk, and salt. When the mixture comes to a boil, remove from heat. Stir in the flour immediately and mix well. Set aside to rest for 10 to 15 minutes.
- Combine the cheese and egg into the mixture, and knead everything together. The mixture will be lumpy. Take a little bit of dough and roll out a golf-size ball. Place the ball on an ungreased baking sheet. Repeat with the rest of the dough.
- Bake until the tops are slightly browned, 20 – 25 minutes. Don’t overbake, if not the bread will be too hard. Serve warm or at room temperature.
I made this today and it worked fairly okay but was very oily after I boiled the ingredients together. I kneaded it and added the cheese and egg and it was super sticky and liquid so I added about 1/4 -1/2 cup more tapioca flour which made it kneadable. Instead of making the small ones I made 4 large ones and they seem to be going alright so far.