BRAZILIAN CHEESE BREAD
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
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
BRAZILIAN CHEESE BREAD (PAO DE QUEIJO)
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
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
EASY BRAZILIAN CHEESE BREAD
I found this recipe online (source: available upon request) and I wanted to add it on here for safe keeping. I saw another similar recipe on here, but this one was different enough for me to add this one. Haven't tried it yet, but sounds delicious! I mean how can you go wrong with warm, chewy, cheesy bread!
Provided by Miss Karyn
Categories Breads
Time 40m
Yield 16 mini muffins, 16 serving(s)
Number Of Ingredients 6
Steps:
- Start with egg at room temperature. If you did not plan ahead for this, you can quickly bring your egg to room temperature by putting it in a bowl of warm (NOT hot!) water for a few minutes.
- Preheat oven to 400 degrees and grease a mini muffin tin.
- Put all of the ingredients into a blender and pulse until smooth. Use a spatula to scrape down the sides to ensure everything gets blended. At this point the batter can be stored in your fridge for up to a week.
- Pour batter in muffin tin to just below full.
- Bake for 15-20 minutes until puffy and lightly browned. Let cool on a wire rack for a minutes and eat warm!
CHEF JOHN'S BRAZILIAN CHEESE BREAD (PAO DE QUEIJO)
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
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
CHEWY BRAZILIAN CHEESE BREAD
Provided by Food Network
Categories side-dish
Time 40m
Yield 2 dozen bread balls
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a small saucepan, combine the milk, water and oil and bring to a boil.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the hot milk mixture with the tapioca flour and beat on medium speed. Add the mozzarella, Parmesan, eggs and salt and mix until just combined. The dough will be very soft; if necessary, add a little more tapioca flour.
- Shape and roll the dough into about 24 balls with your hands; moisten your hands if the dough is very sticky. Transfer the balls to the prepared pan. Sprinkle the balls with a little more mozzarella and bake until golden and puffed, 15 to 20 minutes. Serve with marinara and/or chimichurri. Enjoy!
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