Sunday, October 18, 2020

Brazilian Cheese Bread (Pao de Queijo)



This is a very easy bread roll to make, it has only five ingredients and is mixed in a blender!


Pao de Queijo 
Pão de queijo or Brazilian cheese bread is a small, baked cheese roll or cheese bun, a popular snack and breakfast food in Brazil. It is a traditional Brazilian recipe, originating in the state of Minas Gerais. Pão de queijo originated from African slaves like many other Brazilian foods. 







Recipe:

Ingredients:
1 1/2 c tapioca flour
1/4 olive oil
2/3 c milk
1 lg egg
1/2 parmesan cheese (or cheddar - I used parmesan/reggianno)
Directions:
Add flour, oil, milk and egg to blender and blend to combine.
Add parmesan cheese and pulse until cheese is broken up into small pieces.
Pour into greased  mini muffin tins until almost full.
Bake 15-17 min at 400'
Remove from muffin tins and serve warm.


Tags ,
Patti @ Pandoras Box
Patti @ Pandoras Box

I live in central NY and I am a retired family and consumer science teacher. I enjoy all types of crafting, decorating and cooking

10 comments:

  1. The French HutchOctober 18, 2020 at 1:53 PM

    These look and sound delicious Patti. Thanks for sharing your recipe........

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  2. Louca por porcelanaOctober 19, 2020 at 7:53 AM

    They look great!Greetings from Brazil!

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  3. Crystal Lake-DunhamOctober 19, 2020 at 9:10 AM

    Oh! That looks easy. I'm going to try it.

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  4. Rustown MomOctober 19, 2020 at 9:29 AM

    I had no idea these were so easy to make - we just had these at a Brazilian Steakhouse a couple of weeks ago! I have had them before, but for some reason thought they were exotic and probably difficult to make. I'm ready to get baking now!

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  5. JeanieOctober 19, 2020 at 10:10 AM

    These look good, Patti -- and pretty easy. I don't know if I can easily find tapioca flour -- do you know if there is a substitute?

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    Replies
    1. JeanieOctober 19, 2020 at 10:13 AM

      I answered my own question. You can use cornstarch but because it is heavier, should use only half. So now I'm wondering how that will play out with the pliability of the dough with the liquid content. I might need to put on my Ms. Science hat for this one and channel my inner Julia!

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    2. Em DirrOctober 19, 2020 at 10:19 AM

      I was wondering about that, too, Jeanie! Glad you asked! Patti, have you ever made it without tapioca flour?
      Also, you had me at "easy" but delicious is a nice bonus. Do they have a bread-ist texture? Or, because it's a batter vs dough, are they more like a muffin or cupcake texture?

      Delete
  6. thepaintedapron.comOctober 19, 2020 at 11:01 AM

    Yum, I've heard of this but never tried it, sounds easy to make, thanks Patti!
    Jenna

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  7. SarahOctober 19, 2020 at 12:38 PM

    Looks good! I'm going to try this!

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  8. Linda @ Life and LindaOctober 20, 2020 at 9:05 PM

    looks tasty. I have never heard of this. So different with tapioca flour.

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