Pao De Queijo Cheese Puffs Brazilian Recipes

BRAZILIAN CHEESE BREAD 'PUFFS' (PãO DE QUEIJO)

Steps:

• Add the milk and vegetable oil (or butter) to a small pan and heat over medium-high heat until it comes to a boil.
• Meanwhile, as it heats up, add the starch and salt to a large bowl (or blender).
• Add the warmed milk mixture to the bowl with the tapioca starch and mix it well into a sticky dough- almost like a fondant texture.If the mixture is very hot, it can be a good idea to cool it for several minutes. Otherwise, you run the risk of your egg starting to cook and the cheese melting - whoops!
• Then add the egg and incorporate it well before adding the cheese and folding it into the batter.
• Traditionally the mixture is added to a blender to properly incorporate the oil (or butter) into the batter. Still, I've found that it works fine blending it by hand using my method.
• To use a blender/stand mixer: For a blender, you just add the starch and milk mixture, blend, add in the egg and cheese, and blend into a batter. For a stand mixer, slowly pour in the milk mixture while mixing it on a low, then mix in the egg and cheese and increase the mixer speed to medium speed to form the batter.The batter texture can vary. Some Instagram followers let me know mine was a little wet, yet others said it was thicker than theirs - my main problem was whether it works when baked, and it does wonderfully! If it's scoopable like a batter, then it should be fine. If it's too liquidy, chill it in the refrigerator for 30-60 minutes to thicken up (Read FAQs for more advice).
• Preheat the oven to 400ºF/200ºC.
• If the batter is hand moldable, then you can hand mold each ball. Otherwise, use a 1tbsp measuring spoon/scoop per pão de queijo. Spoon the mixture into a well-oiled (or use cooking spray) mini muffin pan or onto a parchment-lined baking tray (1-inch apart). I prefer using the muffin tin as it works well with a slightly looser batter too!Optionally, you can sprinkle a little extra cheese over them - but it's not necessary.
• Bake for between 15-20 minutes (the time will vary based on your oven and if you're using a muffin tin vs. oven tray). Once ready, the Brazilian cheese bread should be lightly brown and puffed up. Mine are slightly browner than usual this time because I got distracted (whoops!).
• If you bake them until very lightly golden, then they will be chewier and more elastic. If you bake them until a darker brown, like mine, then they'll be crisper on the outside.
• Once baked, they are ready to enjoy immediately or be allowed to cool for later.
• Room Temp: You can store the thoroughly cooled pão de queijo at room temperature for 2-3 days. Enjoy as-is or reheat (instructions below).Fridge: The Brazilian cheese bread rolls can be stored in an airtight container for up to a week in the refrigerator.Freezer: I usually freeze the unbaked versions rather than the baked ones (the frozen Brazilian cheese bread can be baked from frozen), so I don't know how the texture may be impacted by freezing the baked cheese bread.Reheat: To reheat the Brazilian cheese bread, just place them back in the oven until warmed through.

BRAZILIAN CHEESE PUFFS (PAO DE QUEIJO)

Steps:

• In an electric mixer with a paddle attachment, blend the tapioca starch, salt and baking powder on low speed.
• Put the milk, oil, butter and 2/3 cup water in a small pot and bring to boil. Immediately pour it over the starch and mix at low speed until all the ingredients are blended and the dough is smooth, about 3 or 4 minutes.
• Stop the mixer and crack in the eggs. Mix at low speed for 8 to 10 minutes until the dough becomes sticky. Stop to scrape down the bowl and blade, but quickly resume the mixing.
• Stop the mixer and pour in the cheeses. Mix on low for 40 to 50 seconds, just enough to blend the cheeses into the dough.
• Refrigerate for 2 hours.
• Heat the oven to 375 degrees. With a small scoop take out small lumps of this soft, sticky dough and, after lightly dusting your hands with tapioca starch, form them into 1-inch balls. Keep dusting your hands as needed.
• Place the rolls on a baking sheet about 2 inches apart. (Leftover rolls can be frozen, then thawed before baking.) Bake for 20 to 23 minutes, until the flecks of cheese are brown and the crust is lightly golden. Serve warm, as they may get tough as they get very cool.

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.

PAO DE QUEIJO (CHEESE PUFFS-BRAZILIAN)

Steps:

• Preheat oven to 400 degrees F.
• Bring the milk, salt, and margarine to a boil.
• Remove from heat.
• Slowly add manioc starch, stirring constantly until thoroughly mixed.
• Add the cheese and eggs.
• Knead until smooth.
• Form into balls approximately 2-inches in diameter and place on a greased baking sheet.
• Sprinkle with Parmesan cheese.
• Bake until golden brown.
• Eat while hot.
• Makes 20 cheese puffs.

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.

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.

PãO DE QUEIJO (BRAZILIAN CHEESE PUFFS)

Steps:

• Preheat oven to 350°F.
• Grease (or spray) the bottoms of 24 (or 48) mini-muffin cups.
• Blend milk, oil and eggs, then add tapioca starch and finally, cheese. The result must be something very liquid.
• Pour the mixture in the muffins cups, filling about 2/3 of each one.
• Sprinkle with Parmesan cheese.
• Bake at 350°F until done or golden brow, about 18 minutes. They should double the size (most of that is air inside the bread).
• Serve warm.
• Tip: if you don't worry with calories, you can serve with cream-cheese and butter. We can even add small pieces of bacon before bake.
• Note: if you don't have Parmesan, you can use any other hard cheese, like asiago or provolone.

BRAZILIAN CHEESE PUFFS - PAO DE QUEIJO (GLUTEN FREE)

Steps:

• Preheat oven to 375 deg F. Lightly grease a large baking sheet or line with parchment paper.
• Put the butter, water, milk and salt in a medium saucepan, and heat until the butter has melted and the mixture has come to a full boil. In the meantime, put the tapioca starch in the bowl of your stand mixer.
• Pour the boiling mixture over the tapioca starch, beating to combine. Continue beating at a high speed until the mixture becomes smooth and elastic-looking - this will take only a couple of minutes.
• Beat in the garlic and cheese until well combined.
• Stick your finger into the dough. If it's uncomfortably hot, wait until it cools a bit. It should still be rather hot, but not uncomfortable.
• With the mixer going, gradually dribble in the beaten eggs, beating till well combined and smooth.
• Drop the mixture in 2 tbl balls (about the size of a golfball) onto the baking sheet, spacing about 1 1/2 in apart. Don't worry if the surface is a little rough - it will smooth out as it rises and bakes. The balls will flatten a little, but should hold their shape.
• Bake the rolls for about 20 minutes, until they have a freckled appearance (from the browning cheese) and begin to color a bit.
• Remove from oven and serve hot. Reheat briefly in the microwave if serving at a later time.
• Note: KA mentioned that tapioca starch or flour varies from brand to brand and even from batch to batch. You may need to add more tapioca, up to about 1/2 cup, to get a good consistency dough. If you've ever made cream puffs, that's the consistency you are looking for.