Brazilian Cheese Bread Pao De Queijo Recipes

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PAO DE QUEIJO (BRAZILIAN CHEESE BREAD)



Pao de Queijo (Brazilian Cheese Bread) image

Pao de Queijo is a traditional peasants' bread from Minas-Gerais state in Brazil, but is now a delight countrywide. Last time I visited Brazil I was surprised to find cheese bread at the airport, offered along with American-brand pizza, though with a Brazilian brand that reminds us of this old Mineira tradition. (Minas-Gerais means the general mines, as this part of Brazil was the first where rich mines of gold, diamonds, emeralds, and other precious stones were found. It is also where one of the world's richest iron ore deposits are located.)

Provided by Moira

Categories     Bread     Quick Bread Recipes

Time 1h

Yield 48

Number Of Ingredients 7

4 cups tapioca starch (such as Bob's Red Mill®)
1 cup water
½ cup vegetable oil
1 ½ tablespoons salt
1 ¼ cups shredded Mexican cheese blend
3 eggs
2 teaspoons water, or as needed

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.

Nutrition Facts : Calories 73.8 calories, Carbohydrate 9.8 g, Cholesterol 14.2 mg, Fat 3.4 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 240.7 mg

BRAZILIAN CHEESE BREAD



Brazilian Cheese Bread image

Brazilian cheese bread, or pão de queijo as we call them in Portuguese, are a true gift to the universe! This typical Brazilian snack is lightly crunchy on the outside, soft and chewy on the inside, and has a cheese flavor just hugs your mouth. This Brazilian cheese bread recipe is easy to make and yields about 30, so you can make a stash for now, and freeze the rest for later.

Provided by aline_shaw

Categories     Appetizer     Breakfast     Snack

Time 50m

Number Of Ingredients 7

1 cup grated Parmesan cheese
1 10oz round of Queso Fresco, crumbled (*see below for option)
1 cup full fat milk
1/4 cup vegetable oil (plus 1 Tbsp for oiling your hands)
2 eggs
1 lb tapioca flour (also known as tapioca starch)
2 tsp kosher salt

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.

Nutrition Facts : ServingSize 1 serving, Calories 90 kcal, Carbohydrate 14 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 15 mg, Sodium 221 mg, Sugar 1 g, UnsaturatedFat 2 g

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



Chef John's Brazilian Cheese Bread (Pao de Queijo) image

Brazilian cheese bread is very easy to make, and features a chewy, cheesy, bready center, encased in a beautiful, thin, pastry crust. It also happens to be gluten free, thanks to tapioca flour, which is also responsible for the very unique texture. Happily, the ingredients are fairly inexpensive, which means you can play around with a few batches and see for yourself.

Provided by Chef John

Categories     Bread     Quick Bread Recipes

Time 45m

Yield 24

Number Of Ingredients 8

2 ¼ cups tapioca flour, or more as needed
⅔ cup milk
½ cup mild olive oil
1 teaspoon kosher salt
2 ounces freshly grated mozzarella cheese
2 ounces finely grated Parmigiano-Reggiano cheese
2 large eggs, beaten
1 pinch cayenne pepper

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.

Nutrition Facts : Calories 109.1 calories, Carbohydrate 11.3 g, Cholesterol 19.6 mg, Fat 6.1 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 140 mg, Sugar 0.4 g

BRAZILIAN CHEESE BREAD (PAO DE QUEIJO)



Brazilian Cheese Bread (Pao de Queijo) image

These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. These are good either served plain, or with marinara sauce. For more variety, try adding a variety of herb seasonings, such as Italian seasoning or try substituting other cheeses for the Parmesan.

Provided by GLOJAO

Categories     Bread     Quick Bread Recipes

Time 40m

Yield 6

Number Of Ingredients 8

½ cup olive oil or butter
⅓ cup water
⅓ cup milk or soy milk
1 teaspoon salt
2 cups tapioca flour
2 teaspoons minced garlic
⅔ cup freshly grated Parmesan cheese
2 beaten eggs

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.

Nutrition Facts : Calories 384.9 calories, Carbohydrate 39.9 g, Cholesterol 70.9 mg, Fat 22.6 g, Protein 6.3 g, SaturatedFat 4.7 g, Sodium 555.1 mg, Sugar 0.9 g

PAO DE QUEIJO (BRAZILIAN CHEESE BREAD)



Pao De Queijo (Brazilian Cheese Bread) image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 32 to 48 cheese puffs

Number Of Ingredients 7

u3 cups tapioca flour
1 cup grated Asiago cheese
1 cup milk
1 cup vegetable oil, plus for oiling the pan
1 tablespoon salt
1 teaspoon minced garlic
3 eggs

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 (BRAZILIAN CHEESE BREAD)



Pao De Queijo (Brazilian Cheese Bread) image

This bread was recently discussed in a thread. I found this recipe on Google. "A famous bread from the state of Minas Gerais served at most steak houses in southern Brazil. Unusual in that the recipe calls for manioc starch (available in some Latin groceries) rather than wheat flour. Leavening is from steam during baking, similar to the way eclairs are leavened. These rolls do not hold well and are best consumed while warm, directly from the oven. In Brazil these rolls would be made with Queijo de Minas, a mild, white cheese similar to Muenster in texture - but quite different in taste." They are addictive.

Provided by dojemi

Categories     Brazilian

Time 30m

Yield 1 batch

Number Of Ingredients 6

16 ounces manioc starch (polvilho)
1/2 cup sunflower oil
3/4 cup low-fat milk
3 eggs, large
1/3 cup parmesan cheese, grated
1 3/4 cups mild cheddar cheese, grated

Steps:

  • Bring milk and oil to a boil in a small saucepan.
  • Add to the manioc.
  • Mix and allow to cool a little.
  • Incorporate the eggs, one at a time.
  • Add the cheese and blend well.
  • Divide into pieces the size of a walnut or small plum.
  • Place a little oil on the hands and round dough into balls.
  • Arrange on a baking sheet.
  • Bake at 375 degrees Farenheit until done, about 10 to 12 minutes.
  • Serve warm.

Nutrition Facts : Calories 2201.4, Fat 200.8, SaturatedFat 67.5, Cholesterol 880.6, Sodium 2027.7, Carbohydrate 14.2, Sugar 12, Protein 87.1

BRAZILIAN CHEESE BREAD (PãO DE QUEIJO)



Brazilian cheese bread (pão de queijo) image

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

oil or butter, for the baking sheet
250ml whole milk
125g unsalted butter
1 tsp salt
300g tapioca flour
2 eggs
100g parmesan, grated

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

BRAZILIAN CHEESE BREAD ( PAO DE QUEIJO )



Brazilian Cheese Bread ( Pao De Queijo ) image

These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. They are the best served hot from the oven :)

Provided by Chef Glaucia

Categories     Breads

Time 1h5m

Yield 60 pieces, 60 serving(s)

Number Of Ingredients 7

1 cup water
1 cup milk
2/3 cup canola oil
1 1/2 teaspoons salt
4 cups tapioca flour
5 eggs
1 1/2 cups parmesan cheese, grated

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Put the tapioca flour in a large bowl. Set aside.
  • Pour canola oil, water, milk, and salt into a small saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour, mixing with a wooden spoon. Set aside to rest for 20 to 25 minutes.
  • Stir the cheese and eggs into the tapioca mixture until well combined. The mixture will be chunky. With wet hands, form 1 TBSP-sized balls of the mixture onto an ungreased baking sheet.
  • Bake in preheated oven until the tops are lightly browned, 20 to 25 minutes.
  • Enjoy !
  • Note: The dough can be kept in the refrigerator for up to 3 days in an airtight container. The balls can be frozen and taken to the oven right from the freezer.

BRAZILIAN CHEESE BREAD (PãO DE QUEIJO)



Brazilian Cheese Bread (Pão de Queijo) image

A soft chewy bread roll about the size of a golf ball infused with cheesy flavor, pão de queijo is Brazil's favorite savory snack and an excellent recipe to add to your repertoire. The manioc starch is what gives the cheese bread an incredible gooey and chewy texture, so try your best to use both types of manioc starches. I always buy manioc starch in big quantities when I find it so whenever I decide to make pão de queijo, and that is quite often, I don't have to go hunting for it. A few online sources are www.ipanemagirl.net, www.amigofoods.com, www.sendexnet.com. The result is a softer batter and a slightly sweeter cheese bread that is still very delicious. You can prepare this recipe ahead of time and freeze the little rolls unbaked for up to 3 months. Just pop one in the oven directly from the freezer, and in 12 to 15 minutes you'll have deliciously cheesy treats!

Provided by Leticia Moreinos Schwartz

Categories     Food Processor     Cheese     Egg     Bake     Kid-Friendly     Parmesan     Family Reunion     Party     Potluck     Small Plates

Yield Makes about 30 rolls

Number Of Ingredients 12

2 cups finely grated fresh Parmesan (or Pecorino Romano)
2 large eggs
2 egg yolks
1 1/4 cups sour manioc starch (povilho azedo)
3/4 cup manioc starch (povilho doce)
2 teaspoons kosher salt
1/2 cup whole milk
1/2 cup water
1/4 cup, plus 3 tablespoons extra virgin olive oil
A pinch of ground nutmeg
A pinch of cayenne pepper
A pinch of black pepper

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.

BRAZILIAN CHEESE ROLLS (PAO DE QUEIJO)



Brazilian Cheese Rolls (Pao de Queijo) image

These are very easy, very tasty Brazilian cheese rolls, much like you might find at a churrascaria.

Provided by Eileen Lee

Categories     Bread     Quick Bread Recipes

Time 45m

Yield 14

Number Of Ingredients 7

2 cups tapioca starch
1 teaspoon salt
½ cup vegetable oil
⅓ cup water
⅓ cup milk
2 eggs
6 ounces shredded Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet
  • Place tapioca starch and salt in a large bowl.
  • Bring vegetable oil, water, and milk to a boil over medium heat until a white foam appears. Pour milk mixture over tapioca starch and stir until well mixed; allow dough to rest for 15 minutes. Mix eggs and Parmesan cheese into dough. Shape dough into 1 1/2-inch balls and place on prepared baking sheet.
  • Bake in preheated oven until rolls are browned, 15 to 20 minutes.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 17.2 g, Cholesterol 35.8 mg, Fat 12 g, Protein 5.8 g, SaturatedFat 3.6 g, Sodium 385.9 mg, Sugar 0.3 g

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From sbs.com.au


SAUSAGE-STUFFED BRAZILIAN CHEESE BREADS (PAO DE QUEIJO) RECIPE
Directions. Step 1. Preheat the oven to 400°. In a medium skillet, heat the olive oil. Add the sausage, and cook over moderately. Advertisement. Step 2. …
From foodandwine.com


BRAZILIAN CHEESE BREAD ‘PUFFS’ (PãO DE QUEIJO) - ALPHAFOODIE
2021-04-19 Preheat the oven to 400ºF/200ºC. If the batter is hand moldable, then you can hand mold each ball. Otherwise, use a 1 tablespoon 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).
From alphafoodie.com


EASY BRAZILIAN CHEESE BREAD {PAO DE QUEIJO} - MEL'S KITCHEN CAFE
2021-07-30 In a blender, combine the egg, oil, milk, flour and salt. Process until the mixture is smooth, scraping down the sides of the blender once or twice. Add the cheese and process for just a short bit, 5-10 seconds or a few short pulses, until the …
From melskitchencafe.com


BRAZILIAN CHEESE BREAD (PAO DE QUEIJO) | LIFE MADE SIMPLE
2020-08-21 Preheat the oven to 350 degrees. Line a baking pan with parchment and set aside. BOIL. In a large saucepan placed over medium-high heat, boil the milk, oil, and salt, whisking occasionally. Remove when you start to see large bubbles forming. STIR.
From lifemadesimplebakes.com


BRAZILIAN CHEESE BREAD (PãO DE QUEIJO) A TRADITIONAL RECIPE
2020-04-14 Instructions. Preheat oven to 400 degrees. In a blender add milk, olive oil and egg and blend to combine. Add Flour, Salt and cheese. Blend ingredients scraping down sides of blender as needed. Pour mixture into greased mini muffin tins leaving 1/8in. Bake for 13-15 minutes until golden brown.
From devourdinner.com


PãO DE QUEIJO (BRAZILIAN CHEESE BREAD) – FORENSICBBQ: SWINERY …
Dump a cup of fresh grated parmesan cheese in there too. Crack two eggs in there and combine it up. It’s a cheese bread – get crazy with it. Bowl one and two ready for some action. Now that your cheese blend and your flour blend are ready for some love, fire up your Whole milk (1 Cup) and some Vegetable oil (1/4 Cup) in a small saucepan.
From forensicbbq.com


BRAZILIAN CHEESE BREAD (PAO DE QUEIJO) RECIPE - THE ESPETO GRILL
Repeat this process till all of the liquid is incorporated into the flour. Add 1/3 of the eggs to the mixure and incorporate it by stirring. The consistency will start truning from clumpy to more smooth. Add 1/3 of the Cheese mixture to the Pao de Queijo and mix in till fully incorporated. Go back and forth adding the Eggs and Cheese in 1/3 ...
From espetogrill.com


BRAZILIAN CHEESE BREAD (PãO DE QUEIJO) – MILK AND POP
2020-09-16 Preheat it to 350° F, rack in the middle. Add the egg. Mix until it is incorporated into the dough. It will look like it won't combine, but it will. If you don't have a mixer and find it too hard to do it with a spoon, you can use your hands. Add …
From milkandpop.com


BRAZILIAN CHEESE BREAD RECIPE FOR KIDS - AMERICA'S TEST KITCHEN
Don’t fill the blender jar more than two-­thirds full. Make sure to hold the lid securely in place with a folded dish towel. Once ingredients are in the blender jar, place the lid on top and hold it firmly in place with a folded dish towel. Then turn on the blender, keeping pressure on …
From americastestkitchen.com


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