traditional pao de queijo, brazilian cheese bread

Name: Traditional Pao de Queijo, Brazilian cheese bread
Prep time: 30 min
Cook time: 25 min
Cuisine: Latin American
Ingredients: 4 cup(s) (500 gm) polvilho azedo or tapioca starch (if you have access to sour tapioca, you can use 250gm (2 cups) of each); 1 cup(s) (250 ml) whole milk; 2 3/4 tablespoon(s) (40 ml) (1½ oz) (40 gm) butter; 1 teaspoon(s) (5 ml) (3 gm) salt (or to taste depending on how salty your cheese is); 3 cup(s) (750 ml) (9 oz) (250gm) monterey jack cheese (or another cheese of yur liking, or a mix of cheeses), coarsely grated o; 1 - to 3 large eggs

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Small bread puffs that are highly addicting. You've been warned (she says with a smile). FYI: After they cool down, Pao de queijo lose their special texture, so bake only what you need.You can form the dough, bake as much as you need and freeze the rest unbaked. If you happen to make extra and still have left-overs, keep them in an air-tight container (max. 24 hours) and try making mini sandwiches with them.

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yield serving(s)

prep time 30 Min

cook time 25 Min

method Bake

Ingredients For traditional pao de queijo, brazilian cheese bread

4 c

(500 gm) polvilho azedo or tapioca starch (if you have access to sour tapioca, you can use 250gm (2 cups) of each)
1 c

(250 ml) whole milk
2 3/4 Tbsp

(40 ml) (1½ oz) (40 gm) butter
1 tsp

(5 ml) (3 gm) salt (or to taste depending on how salty your cheese is)
3 c

(750 ml) (9 oz) (250gm) monterey jack cheese (or another cheese of yur liking, or a mix of cheeses), coarsely grated o
1

to 3 large eggs

How To Make traditional pao de queijo, brazilian cheese bread

1
Heat milk, butter, and salt in a small sauce pan until it comes to a boil. Watch closely as it may boil over. Remove from heat and set aside.

2
Sift tapioca starch into a large bowl.
3
Pour the boiled (hot) mixture over the tapioca and start stirring with a fork. The milk mixture will not be enough to form a dough yet. You will have a lumpy mixture, that’s what it is supposed to be.
4
Keep stirring with the fork, breaking down the lumps as much as you can, until the mixture cools down to warm.
5
At this point, preheat your oven to moderately hot 400° F/200° C/gs mark 6
6
Add the grated cheese to the tapioca mixture and mix well, now using your hands.
7
Form balls with the dough and place them on a baking sheet lined with parchment paper or silicon mat or lightly greased with vegetable oil. If necessary, you can oil your hands to make shaping easier. The size of the balls may vary from small bite-sized balls to the size of ping pong balls. They will puff up quite a bit after baking. I personally prefer the smaller ones.
8
Bake for about 25 minutes or until they just start to brown on the bottom. You may have golden spots of cheese on the crust. Don’t over-bake as they will get hard and bitter.
9
Serve hot or warm.
10
NOTE: If your dough gets too soft and sticky to shape balls, you can always add a bit more tapioca starch or pop the dough into a piping bag and pipe the dough on a baking sheet.
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