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.
PAO DE QUEIJO
Provided by Justin Warner, Food Network Star Season 8 Winner
Time 30m
Yield 24 cheese balls
Number Of Ingredients 11
Steps:
- For the pao de queijo: Preheat the oven to 400 degrees F.
- Place the tapioca flour in the bowl of a stand mixer fitted with a paddle attachment. Meanwhile, in a saucepan over medium heat, heat the milk, water, oil, salt, and sugar until simmering. With the stand mixer running on low, incorporate the hot milk mixture into the tapioca flour. Once incorporated, add eggs, one at a time, and continue to mix. Add the cheeses, a little at a time, and mix until incorporated.
- Divide dough between the cups of a 24-cup mini muffin pan. Bake until bread is golden brown and puffed, 10 to 12 minutes.
- For the guava sauce: In a small saucepan over medium-low heat, add guava paste. Add water, a little bit at a time, breaking up the guava paste with a heatproof rubber spatula. Cook until it takes on a sauce-like consistency.
- Serve the pao de queijo with some of the guava sauce drizzled on top.
AIR FRYER PAO DE QUEIJO
Two types of naturally gluten-free manioc starch (not tapioca) mixed with cheeses are a traditional recipe for Brazilian cheese rolls, but these are made in an air fryer instead of the oven. This cuts down baking time, and still gives you soft, chewy rolls. It is important to use both types of starches for the right flavor. They can be found in most Latin or South American grocery stores or even online.
Provided by Buckwheat Queen
Categories Bread Quick Bread Recipes
Time 25m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat an air fryer to 325 degrees F (165 degrees C).
- Mix sweet manioc and sour manioc starches together in a bowl until fully combined.
- Combine milk, water, olive oil, and salt in a saucepan and bring to a boil. Reduce heat and add starches. Stir until liquid is absorbed; the mixture will be very dry. Remove from heat and allow mixture to cool just until safe to handle.
- Add eggs to the starch mixture in the saucepan; mix until smooth and dough pulls away from the sides. Add Cheddar cheese and Parmigiano-Reggiano cheese; mix well.
- Using gloved or lightly oiled hands, pinch off a golfball-sized piece of dough, roll into a ball, and place on a plate. Repeat with remaining dough. Line the air fryer with a piece of parchment paper. Place balls into the basket in batches, approximately 1 inch apart.
- Bake in the air fryer until browned outside, 8 to 10 minutes. Repeat with remaining balls.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 9.2 g, Cholesterol 23.6 mg, Fat 5.5 g, Protein 2.7 g, SaturatedFat 2 g, Sodium 185 mg, Sugar 0.2 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
PAO DE QUEIJO
These easy-to-make cheesy dough balls - think gluten-free gougeres - are a staple in Brazil (their name translates as "cheese bread"). Eat them by themselves or split them open and use them like buns for your favorite slider fixings.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield about 12 pieces
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- Put the tapioca flour in the bowl of a stand mixer fitted with the paddle attachment.
- Combine the milk, oil, salt and 1/2 cup water in a medium saucepan and bring to a boil while whisking. Remove from the heat and pour over the tapioca flour in the mixing bowl. Begin to mix, first starting on low, then gradually increasing the speed to high as the mixture begins to thicken and turn smooth. (The mixture will look almost like glue.) While still beating, add the egg and beat until incorporated. Then add the cheeses, a small handful at a time, beating, until incorporated. (The mixture will by sticky and slightly stiff.)
- Use a small ice cream scoop or heaping tablespoons and scoop the dough out onto the prepared baking sheet, leaving at least 1inch between them. Moisten the palm of your hand with water and pat each scoop into a slightly rounded mound.
- Bake until they become puffed up, golden on top, deeply golden on the bottom and feel relatively light when picked up and dropped on the baking sheet, rotating about halfway through baking, 20 to 24 minutes. Let cool for at least a few minutes then eat warm or at room temperature.
More about "pao de queijo recipes"
PãO DE QUEIJO (BRAZILIAN CHEESE BREAD) RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (20)Estimated Reading Time 6 minsServings 18
- Arrange a rack in center of oven; preheat to 425°. Heat milk, butter, salt, and ¼ cup water in a large saucepan over medium-high, stirring occasionally, until butter is melted and mixture begins to boil, about 4 minutes. Remove from heat and add flour; vigorously stir with a wooden spoon until dough is dry and shaggy, about 10 seconds. Transfer to the bowl of a stand mixer fitted with the paddle attachment or a large bowl. Let cool 5 minutes.
- Beat mixture on low speed just until dough starts to come together, about 30 seconds (alternatively, vigorously stir with a wooden spoon). Add eggs, one at a time, and continue to beat on low speed until incorporated (dough will look broken at first, then come together). Continue to beat on low speed until dough is smooth, sticky, and somewhat stretchy; do not overbeat or dough will lose its stretch. Add farmer cheese and Parmesan and beat on low speed until evenly distributed.
- Using a 1⅓-oz. ice cream scoop, portion dough and transfer to a parchment-lined rimmed baking sheet, spacing about 2" apart (alternatively, form dough into ping pong ball-sized pieces with your hands).
- Bake 5 minutes, then reduce oven temperature to 350° and continue to bake until pão are very light brown, with some darker brown speckles all over (that’s the cheese), and sound hollow when tapped on the bottom, 20−25 minutes. Let cool 10 minutes before serving.
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