Pao De Queijo Brazilian Cheese Bread Recipes

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PAO DE QUEIJO (BRAZILIAN CHEESE BREAD)

Pao de Queijo is a traditional peasants' bread from Minas-Gerais state in Brazil, but is now a delight countrywide. Last time I visited Brazil I was surprised to find cheese bread at the airport, offered along with American-brand pizza, though with a Brazilian brand that reminds us of this old Mineira tradition. (Minas-Gerais means the general mines, as this part of Brazil was the first where rich mines of gold, diamonds, emeralds, and other precious stones were found. It is also where one of the world's richest iron ore deposits are located.)

Provided by Moira

Categories     Bread     Quick Bread Recipes

Time 1h

Yield 48

Number Of Ingredients 7



Pao de Queijo (Brazilian Cheese Bread) image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
  • Pour tapioca starch into a wide bowl.
  • Combine 1 cup water, vegetable oil, and salt in a saucepan; bring to a boil. Slowly pour over the tapioca, mixing with a spoon until evenly combined. Let cool slightly, about 10 minutes.
  • Stir Mexican cheese blend and eggs into the tapioca mixture. Knead dough until soft and sticky, 5 to 10 minutes. Add water, 1 teaspoon at a time, if dough seems dry.
  • Drop spoonfuls of dough 1 inch apart on the baking sheets.
  • Bake in the preheated oven until lightly golden, about 25 minutes.

Nutrition Facts : Calories 73.8 calories, Carbohydrate 9.8 g, Cholesterol 14.2 mg, Fat 3.4 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 240.7 mg

4 cups tapioca starch (such as Bob's Red Mill®)
1 cup water
½ cup vegetable oil
1 ½ tablespoons salt
1 ¼ cups shredded Mexican cheese blend
3 eggs
2 teaspoons water, or as needed

PAO DE QUEIJO (BRAZILIAN CHEESE BREAD)

Provided by Food Network

Categories     appetizer

Time 35m

Yield 32 to 48 cheese puffs

Number Of Ingredients 7



Pao De Queijo (Brazilian Cheese Bread) image

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.

u3 cups tapioca flour
1 cup grated Asiago cheese
1 cup milk
1 cup vegetable oil, plus for oiling the pan
1 tablespoon salt
1 teaspoon minced garlic
3 eggs

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



Brazilian cheese bread (pão de queijo) image

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

oil or butter, for the baking sheet
250ml whole milk
125g unsalted butter
1 tsp salt
300g tapioca flour
2 eggs
100g parmesan, grated

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



Brazilian Cheese Bread (Pão de Queijo) image

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.

2 cups finely grated fresh Parmesan (or Pecorino Romano)
2 large eggs
2 egg yolks
1 1/4 cups sour manioc starch (povilho azedo)
3/4 cup manioc starch (povilho doce)
2 teaspoons kosher salt
1/2 cup whole milk
1/2 cup water
1/4 cup, plus 3 tablespoons extra virgin olive oil
A pinch of ground nutmeg
A pinch of cayenne pepper
A pinch of black pepper

BRAZILIAN CHEESE BREAD ( PAO DE QUEIJO )

These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. They are the best served hot from the oven :)

Provided by Chef Glaucia

Categories     Breads

Time 1h5m

Yield 60 pieces, 60 serving(s)

Number Of Ingredients 7



Brazilian Cheese Bread ( Pao De Queijo ) image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Put the tapioca flour in a large bowl. Set aside.
  • Pour canola oil, water, milk, and salt into a small saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour, mixing with a wooden spoon. Set aside to rest for 20 to 25 minutes.
  • Stir the cheese and eggs into the tapioca mixture until well combined. The mixture will be chunky. With wet hands, form 1 TBSP-sized balls of the mixture onto an ungreased baking sheet.
  • Bake in preheated oven until the tops are lightly browned, 20 to 25 minutes.
  • Enjoy !
  • Note: The dough can be kept in the refrigerator for up to 3 days in an airtight container. The balls can be frozen and taken to the oven right from the freezer.

1 cup water
1 cup milk
2/3 cup canola oil
1 1/2 teaspoons salt
4 cups tapioca flour
5 eggs
1 1/2 cups parmesan cheese, grated

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