Brazilian Cheese Rolls Pao De Queijo Recipes

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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

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

PãO DE QUEIJO: BRAZILIAN CHEESE BREAD



Pão de Queijo: Brazilian Cheese Bread image

These delicious cheese rolls from Brazil are made with cassava (tapioca) flour, giving distinctive taste and texture. They're also gluten free.

Provided by Marian Blazes

Categories     Bread

Time 40m

Number Of Ingredients 8

2 cups whole milk
Salt (to taste)
1/2 cup vegetable oil
8 tablespoons butter (melted)
4 1/4 cups tapioca flour
4 eggs
2 cups grated farmer's cheese (or any firm, fresh cow's milk cheese)
Optional: 1/4 cup cheddar cheese (grated)

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.

Nutrition Facts : Calories 328 kcal, Carbohydrate 32 g, Cholesterol 80 mg, Fiber 0 g, Protein 6 g, SaturatedFat 8 g, Sodium 243 mg, Sugar 3 g, Fat 20 g, ServingSize 15 rolls (15 servings), UnsaturatedFat 0 g

BRAZILIAN CHEESE PUFFS (PAO DE QUEIJO)



Brazilian Cheese Puffs (Pao de Queijo) image

Provided by Elaine Louie

Categories     appetizer

Time 1h

Yield 32 small rolls

Number Of Ingredients 9

335 grams tapioca starch (about 3 cups), plus more to dust your hands
18 grams salt (2 teaspoons)
1/4 teaspoon baking powder
2/3 cup whole milk
1/2 cup canola oil
1 1/2 tablespoons butter, softened
2 large eggs
94 grams grated Pecorino Romano cheese (about ¾ cup)
94 grams grated Parmesan cheese (about ¾ cup)

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.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 6 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 90 milligrams, Sugar 0 grams, TransFat 0 grams

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 (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.

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 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 pb-impact.washingtonpost.com


BRAZILIAN CHEESE ROLLS RECIPE (PãO DE QUEIJO) | FOOD APPAREL
Preheat oven to 350 degrees F. Spray a mini muffin tin with non-stick spray. Combine milk, water, oil and salt in a medium pot. In a small bowl, combine tapioca flour and all-purpose flour and stir until well-blended. Set aside. On the stove, over medium heat, warm up milk mixture until it just begins a low boil.
From foodapparel.com


BRAZILIAN, CHEESE ROLLS (PAO DE QUEIJO) - HEALTHY TRADITIONS RECIPES
2011-05-06 This recipe is naturally gluten-free. The cheesy, buttery, rolls or “puffs” have a light, crisp outside and a very chewy and soft inside. Brazilian, Cheese Rolls (Pao de Queijo) Yield: 6 servings Preparation Time: 15 minutes. Ingredients: 1/3 cup coconut oil* 1 cup milk; 3/4 teaspoon salt; 2 cups tapioca flour; 2 eggs, beaten; 1 cup ...
From healthytraditions.recipes


PãO DE QUEIJO | BRAZILIAN CHEESE BREAD - MY COOKING JOURNEY
2019-01-03 Instructions. Preheat the oven to 400 F. In a blender jar or a food processor bowl, add the tapioca flour, milk, oil, salt and egg. Pulse it a few times to blend it into a smooth batter. Add the cheese and just do couple of small pulses to combine everything.
From mycookingjourney.com


BEST PAO DE QUEIJO RECIPE - BRAZILIAN CHEESE BREAD
2016-04-06 Instructions. Preheat the oven to 375°F (190°C). In a saucepan, over medium heat, mix together milk, salt and olive oil. Remove from heat when bubbles start appearing. Stir in the tapioca flour and whisk thoroughly. Using a mixer with a paddle attachment beat the dough for few minutes at medium speed.
From cookingtheglobe.com


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


PAO DE QUEIJO BRAZILIAN CHEESE BREAD - SAVORY EXPERIMENTS
2012-10-03 In a medium sauce pan, combine butter, salt and milk. Bring to a low boil. As soon as mixture boils, transfer it to a mixing bowl. Using an electric hand mixer or stand mixer, slowly add in tapioca flour. Be very careful because the mixture can spit out and it is hot! Add in cheese, eggs, sugar and oil.
From savoryexperiments.com


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