BRAZILIAN CHEESE BREAD
Brazilian cheese bread, or pão de queijo as we call them in Portuguese, are a true gift to the universe! This typical Brazilian snack is lightly crunchy on the outside, soft and chewy on the inside, and has a cheese flavor just hugs your mouth. This Brazilian cheese bread recipe is easy to make and yields about 30, so you can make a stash for now, and freeze the rest for later.
Provided by aline_shaw
Categories Appetizer Breakfast Snack
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 350F.
- Add the tapioca flour and the salt to a large bowl, whisk to combine and set aside.
- In a medium bowl, combine the cheeses and the eggs and set aside.
- Add the milk and the oil to a small saucepan and bring to a simmer on stove top over medium heat.
- When the liquid simmers, remove the pan from heat, and immediately pour the hot liquid into the tapioca mixture and using a wooden spoon, stir to combine - the mixture will not be homogeneous, it'll be gummy and clumpy. See step by step images above for reference.
- Wait 5-10 minutes until the tapioca mixture is cool to touch, and only then add the cheese and egg mixture to the tapioca mixture. Mix with a wooden spoon, or your hands to combine. Now you should have a homogeneous mixture and it should come together as a ball. You'll still see some white tapioca specks in the dough - don't worry, that's totally normal!
- Oil your hands, then scoop a Tbsp to 2Tbsp size portions, roll them into balls, and arrange them in a baking sheet approximately 2" apart from one another. *For freezing instructions see section below!
- Bake until golden brown, approximately 30-35 minutes.
- To freeze your Brazilian cheese bread for later, follow all steps up until rolling the little balls and placing them the baking sheet. Then, just place the baking sheet in the freezer for 15 minutes for the balls to set (just enough for them to hold their shape).
- When the balls are set, you can place them in a freezer safe ziplock bag and freeze for up to 3-4 months.
- To bake them, no thawing needed! Just preheat the oven to 350F, then arrange the little frozen balls in a baking sheet about 2" apart from one another and bake until golden brown - approximately 40-45 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 90 kcal, Carbohydrate 14 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 15 mg, Sodium 221 mg, Sugar 1 g, UnsaturatedFat 2 g
BRAZILIAN CHEESE BREAD (PãO DE QUEIJO)
Try baking a South American mainstay - these light and fluffy cheese puffs are best served warm from the oven
Provided by Jennifer Joyce
Categories Snack
Time 50m
Yield Makes 24 small puffs
Number Of Ingredients 7
Steps:
- Heat the oven to 220C/200C fan/gas 7. Oil or butter a baking sheet and set aside.
- Heat the milk, butter and salt in a medium saucepan and bring to a boil. Remove from the heat and add the tapioca flour. Stir vigorously, then leave to cool a little.
- Pour the dough into a standing mix to beat the dough until its cool, or use a wooden spoon and beat by hand. Beat the eggs in one at a time, waiting until each is completely incorporated before adding the next. When the dough is glossy and mixed, add the parmesan. Beat again until mixed.
- Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.
Nutrition Facts : Calories 111 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 0.1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
BRAZILIAN CHEESE BREAD (PAO DE QUEIJO)
These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. These are good either served plain, or with marinara sauce. For more variety, try adding a variety of herb seasonings, such as Italian seasoning or try substituting other cheeses for the Parmesan.
Provided by GLOJAO
Categories Bread Quick Bread Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
- Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
- Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 384.9 calories, Carbohydrate 39.9 g, Cholesterol 70.9 mg, Fat 22.6 g, Protein 6.3 g, SaturatedFat 4.7 g, Sodium 555.1 mg, Sugar 0.9 g
CHEF JOHN'S BRAZILIAN CHEESE BREAD (PAO DE QUEIJO)
Brazilian cheese bread is very easy to make, and features a chewy, cheesy, bready center, encased in a beautiful, thin, pastry crust. It also happens to be gluten free, thanks to tapioca flour, which is also responsible for the very unique texture. Happily, the ingredients are fairly inexpensive, which means you can play around with a few batches and see for yourself.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 45m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tapioca flour in a mixing bowl. Combine milk, olive oil, and salt in a pan. Bring to a simmer over medium-high heat. Immediately remove from heat and pour into the bowl with the tapioca. Mix until a shaggy dough starts to form. Let rest for 5 minutes.
- Add mozzarella and Parmesan cheeses, eggs, and cayenne. Stir with a fork until thoroughly combined. Use an ice cream scoop to portion dough onto a silicone-lined baking sheet. Poke down any jagged bits using a wet finger if desired.
- Bake in the preheated oven until puffed and golden, about 20 minutes. Let cool for 5 minutes and serve warm.
Nutrition Facts : Calories 109.1 calories, Carbohydrate 11.3 g, Cholesterol 19.6 mg, Fat 6.1 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 140 mg, Sugar 0.4 g
PAO DE QUEIJO (BRAZILIAN CHEESE BREAD)
Provided by Food Network
Categories appetizer
Time 35m
Yield 32 to 48 cheese puffs
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Grease a 48-cup mini muffin pan with vegetable oil.
- In a food processor, combine the tapioca flour, Asiago, milk, vegetable oil, salt, garlic and eggs. Process for 2 minutes, scraping down the sides of the bowl as needed.
- Fill each mini muffin cup with 1 tablespoon of the mixture. Bake for 12 to 14 minutes, then remove from the oven and let stand for 2 minutes.
- Remove the pao de queijo from the muffin pan and enjoy.
BRAZILIAN CHEESE BREAD (PãO DE QUEIJO)
A soft chewy bread roll about the size of a golf ball infused with cheesy flavor, pão de queijo is Brazil's favorite savory snack and an excellent recipe to add to your repertoire. The manioc starch is what gives the cheese bread an incredible gooey and chewy texture, so try your best to use both types of manioc starches. I always buy manioc starch in big quantities when I find it so whenever I decide to make pão de queijo, and that is quite often, I don't have to go hunting for it. A few online sources are www.ipanemagirl.net, www.amigofoods.com, www.sendexnet.com. The result is a softer batter and a slightly sweeter cheese bread that is still very delicious. You can prepare this recipe ahead of time and freeze the little rolls unbaked for up to 3 months. Just pop one in the oven directly from the freezer, and in 12 to 15 minutes you'll have deliciously cheesy treats!
Provided by Leticia Moreinos Schwartz
Categories Food Processor Cheese Egg Bake Kid-Friendly Parmesan Family Reunion Party Potluck Small Plates
Yield Makes about 30 rolls
Number Of Ingredients 12
Steps:
- 1 Place the grated Parmesan in the bowl of a food processor. Add the eggs and yolks and blend until you have a smooth paste, about 1 minute. Set aside.
- 2 Place the two starches and salt in the bowl of an electric mixer fitted with the paddle attachment. Set aside.
- 3 Place the milk, water, and oil in a small saucepan, and bring to a boil. Immediately pour the milk mixture all at once into the starch mixture and turn the machine on at low speed. Mix until the dough is smooth and the starch is all incorporated, about 2 minutes.
- 4 Pause the machine and add the cheese and egg paste, scraping directly into the manioc starch mixture. Add the nutmeg, cayenne, and black pepper. Mix the dough at low speed until it turns a pale yellow, about 10 minutes. You are trying to develop the structure of the dough by kneading it slowly. The dough will feel a bit sticky and moist.
- 5 Transfer the dough to a bowl, cover it with plastic wrap, and chill for at least 2 hours in the refrigerator, or overnight.
- 6 Preheat the oven to 350˚F. Line a baking sheet with parchment paper.
- 7 Wet your hands with olive oil (alternatively, you can flour your hands with manioc starch) and use an ice-cream scooper as portion control to make 1-inch balls, rolling them with your hands. Place them on the baking sheet, leaving 1 1/2 to 2 inches between each roll (or you can freeze them at this point by storing them in a ziplock bag for up to 3 months).
- 8 Bake the cheese rolls in the oven until they puff up and look lightly golden brown, 12 to 14 minutes. To ensure even baking, rotate the pan once during baking time.
- 9 Remove the baking sheet from the oven and place the rolls in a basket lined with a napkin. Serve immediately while they are still at their warmest and chewiest.
PãO DE QUEIJO (BRAZILIAN CHEESE BREAD)
These gluten-free little rolls are best piping hot from the oven. Adapted from a recipe by Carrie Vasios at Serious Eats. http://bit.ly/dTat9t
Provided by DrGaellon
Categories Breads
Time 25m
Yield 24 rolls
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Grease 2 12-cup mini-muffin tins.
- Combine all ingredients in work bowl of a food processor fitted with metal chopping blade. Process in 1-second bursts until smooth, 8-10 pulses.
- Fill muffin cups 2/3 full. Bake in preheated oven until puffed and golden brown, 15-20 minutes. Serve hot.
Nutrition Facts : Calories 33.8, Fat 3.4, SaturatedFat 0.6, Cholesterol 8.7, Sodium 103.2, Carbohydrate 0.3, Protein 0.5
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