Chewy Brazilian Cheese Bread Food

CHEF JOHN'S BRAZILIAN CHEESE BREAD (PAO DE QUEIJO)

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.

CHEWY BRAZILIAN CHEESE BREAD (PAO DE QUEIJO)

Steps:

• In medium pot, heat milk, oil and salt over medium heat, stirring occasionally. Do not let it reach a vigorous boil. Remove from heat once bubbles start appearing along the edge or the milk starts foaming a bit. Milk should be steaming. Stir well.
• Add all the tapioca starch and stir to combine until full incorporated. Dough will be gooey, sticky, and lumpy. (See note below if dough is runny.)
• Pour dough into mixing bowl and let rest until cool enough to touch, at least 15-20 minutes.
• Preheat oven 450 deg F (230C).
• Using a mixer with either a paddle or dough hook attachment, mix the eggs into the dough thoroughly until well-combined. (See note below.)
• Add grated Parmesan cheese and mix well to combine.
• Using either a scoop, two spoons, or your hands, form dough into balls and place on a parchment-lined baking sheet.
• Put baking sheet into oven and immediately turn heat down to 350 deg F (180C).
• Bake for 30 minutes until bread is golden brown. Let cool 10-15 minutes before serving.

CHEWY BRAZILIAN CHEESE BREAD

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a small saucepan, combine the milk, water and oil and bring to a boil.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the hot milk mixture with the tapioca flour and beat on medium speed. Add the mozzarella, Parmesan, eggs and salt and mix until just combined. The dough will be very soft; if necessary, add a little more tapioca flour.
• Shape and roll the dough into about 24 balls with your hands; moisten your hands if the dough is very sticky. Transfer the balls to the prepared pan. Sprinkle the balls with a little more mozzarella and bake until golden and puffed, 15 to 20 minutes. Serve with marinara and/or chimichurri. Enjoy!

PãO DE QUEIJO: BRAZILIAN CHEESE BREAD

Steps:

• Gather the ingredients.
• Mix milk, salt, vegetable oil, and butter in a pot, and bring to a boil. As soon as it boils, remove from heat.
• Stir tapioca flour into the milk and butter mixture.
• Stir in the eggs and the cheese, and mix well.
• Let mixture cool for 15 to 30 minutes so that it will be easier to handle. (You can chill it in the refrigerator for 15 minutes or so). Preheat oven to 350 F.
• With floured (tapioca flour) hands, shape the dough into golf-ball-size balls and place them on a baking sheet.
• Bake rolls in the pre heated oven for 20 to 25 minutes, until they are puffed up and golden. They will rise slowly and puff up mostly in the last 5 or 10 minutes. Serve warm.

BRAZILIAN CHEESE BREAD (PAO DE QUEIJO)

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.

EASY BRAZILIAN CHEESE BREAD

Steps:

• Start with egg at room temperature. If you did not plan ahead for this, you can quickly bring your egg to room temperature by putting it in a bowl of warm (NOT hot!) water for a few minutes.
• Preheat oven to 400 degrees and grease a mini muffin tin.
• Put all of the ingredients into a blender and pulse until smooth. Use a spatula to scrape down the sides to ensure everything gets blended. At this point the batter can be stored in your fridge for up to a week.
• Pour batter in muffin tin to just below full.
• Bake for 15-20 minutes until puffy and lightly browned. Let cool on a wire rack for a minutes and eat warm!

BRAZILIAN CHEESE BREAD (PãO DE QUEIJO)

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.

BRAZILIAN CHEESE BREAD (PãO DE QUEIJO)

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.