Po De Queijo Brazilian Cheese Bread Recipes

BRAZILIAN CHEESE BREAD

Steps:

• Preheat oven to 350F.
• Add the tapioca flour and the salt to a large bowl, whisk to combine and set aside.
• In a medium bowl, combine the cheeses and the eggs and set aside.
• Add the milk and the oil to a small saucepan and bring to a simmer on stove top over medium heat.
• When the liquid simmers, remove the pan from heat, and immediately pour the hot liquid into the tapioca mixture and using a wooden spoon, stir to combine - the mixture will not be homogeneous, it'll be gummy and clumpy. See step by step images above for reference.
• Wait 5-10 minutes until the tapioca mixture is cool to touch, and only then add the cheese and egg mixture to the tapioca mixture. Mix with a wooden spoon, or your hands to combine. Now you should have a homogeneous mixture and it should come together as a ball. You'll still see some white tapioca specks in the dough - don't worry, that's totally normal!
• Oil your hands, then scoop a Tbsp to 2Tbsp size portions, roll them into balls, and arrange them in a baking sheet approximately 2" apart from one another. *For freezing instructions see section below!
• Bake until golden brown, approximately 30-35 minutes.
• To freeze your Brazilian cheese bread for later, follow all steps up until rolling the little balls and placing them the baking sheet. Then, just place the baking sheet in the freezer for 15 minutes for the balls to set (just enough for them to hold their shape).
• When the balls are set, you can place them in a freezer safe ziplock bag and freeze for up to 3-4 months.
• To bake them, no thawing needed! Just preheat the oven to 350F, then arrange the little frozen balls in a baking sheet about 2" apart from one another and bake until golden brown - approximately 40-45 minutes.

PãO DE QUEIJO: BRAZILIAN CHEESE BREAD

Steps:

• Gather the ingredients.
• Mix milk, salt, vegetable oil, and butter in a pot, and bring to a boil. As soon as it boils, remove from heat.
• Stir tapioca flour into the milk and butter mixture.
• Stir in the eggs and the cheese, and mix well.
• Let mixture cool for 15 to 30 minutes so that it will be easier to handle. (You can chill it in the refrigerator for 15 minutes or so). Preheat oven to 350 F.
• With floured (tapioca flour) hands, shape the dough into golf-ball-size balls and place them on a baking sheet.
• Bake rolls in the pre heated oven for 20 to 25 minutes, until they are puffed up and golden. They will rise slowly and puff up mostly in the last 5 or 10 minutes. Serve warm.

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:

• 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 (BRAZILIAN CHEESE BREAD)

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.

CHEF JOHN'S BRAZILIAN CHEESE BREAD (PAO DE QUEIJO)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place tapioca flour in a mixing bowl. Combine milk, olive oil, and salt in a pan. Bring to a simmer over medium-high heat. Immediately remove from heat and pour into the bowl with the tapioca. Mix until a shaggy dough starts to form. Let rest for 5 minutes.
• Add mozzarella and Parmesan cheeses, eggs, and cayenne. Stir with a fork until thoroughly combined. Use an ice cream scoop to portion dough onto a silicone-lined baking sheet. Poke down any jagged bits using a wet finger if desired.
• Bake in the preheated oven until puffed and golden, about 20 minutes. Let cool for 5 minutes and serve warm.

PAO DE QUEIJO (BRAZILIAN CHEESE BREAD)

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.

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.