Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
Our tour of Brazil continues. After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour.
As a matter of fact, I do! My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia.
Brazilian Cheese Bread (pao De Queijo)
I've made it several times, each time with different cheeses. Talk about addictive! I've cut Bill's original recipe down to just a third, because if I actually made a full batch (48) I could conceivably eat them all.
There are several ways to make Pão de Queijo. One method includes cooked potatoes. One method is sort of like a pâte a choux in which you cook the dough first.
The quickest, easiest, short-cut method is what I describe here (and the only way some of my Brazilian friends make it). You put the ingredients in a blender. Pour them out into a mini-muffin tin and bake.
Brazilian Cheese Puffs (pao De Queijo) Recipe
The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. You can even cook them in a toaster oven.
The only ingredient in this recipe that you might have trouble finding is tapioca flour. Bob's Red Mill makes it, and you can find it at Whole Foods. Tapioca flour is gluten-free, so this cheese bread is great for gluten-free eaters.
While tapioca flour and cassava flour are both made from the cassava root, they are different and cannot be used interchangeably in this recipe. Cassava flour is made using the whole root, while tapioca flour only uses the starchy pulp. Look for flour clearly labeled as tapioca flour for the best results.
The Best Simple Brazilian Cheese Bread (pao De Queijo)
This pão de queijo recipe is best made in a mini muffin pan since it yields a good ratio of crispy exterior to chewy interior. However, you can make the cheese bread in a standard muffin pan. Use a greased, nonstick pan, fill the wells 3/4 full, and bake for 20 to 25 minutes.
The recipe as presented is fairly basic. Feel free to dress it up a bit with herbs or spices of your choice.
This recipe calls for a room-temperature egg. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.
Texas De Brazil Style Brazilian Cheese Bread
When consulting my Brazilian friend Fernanda of Chucrute Com Salsicha for this post, she told me that although she makes the cheese bread the quick way in a blender, one of her favorite recipes comes from her friend Pat, which incorporates mashed potatoes and requires kneading by hand. It's extra work, but Fernanda says the results are great. You can find the original recipe in Portuguese on Fernanda's site here: Pao de queijo da Pat. And here is Fernanda's translation:
Put the tapioca flour in a bowl. Add the potato still hot using a potato masher. Add salt. Mix very well using your hands. Add milk and continue working the dough with your hands. Add vegetable oil. Continue working. Add the grated cheese, and at last the eggs. Add 1 teaspoon of anise seeds for a special touch. The dough needs to get very silky and be moldable. If it is breaking, add one more egg. Make little round breads, and bake at 450oF for 20 minutes. The dough can be frozen.
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
Brazilian Cheese Bread (pão De Queijo)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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Welcome back to another post on our yuca series. To catch you up, so far we’ve talked about how to work with whole yuca, and how to makecrispy yuca friesandcreamy mashed yuca. Then, we talked about the difference between yuca flour and yuca starch and I showed you how to make
Brazilian Cheese Buns (pão De Queijo) Recipe
Ok, so, as most Brazilian things, the real origin of these yummy cheese bread is unknown. It’s believed that they became a thing around the 18
Century in the state of Minas Gerais, which totally makes sense, since production of milk and cheese is higher in that state. Anyway, the other important thing to note is, at that time, Brazilians had long mastered processing yuca into different forms, including flour, while processing wheat flour in the other hand wasn’t a thing then.
Century. So, if wheat flour was even to be considered for making Brazilian cheese bread, people at the time would have had to rely on flour imported from Europe. And in 18
Easy Brazilian Cheese Bread Recipe (gluten Free, Dairy Free)
Century Minas Gerais that would have been… complicated. Also, apparently, the quality of the wheat flour coming from Portugal wasn’t the best to begin with, so, that didn’t really play in favor of wheat as a first option anyway. Too hard to get, too low quality.
With that, Minas’ savvy locals, decided to do the logical thing and stick to the better, local ingredient *drum roll*, yuca starch. Yuca startch is what we call, polvilho, which you might know as, wait for it…. tapioca flour! And just like that, with a little bit of milk, a little old/hardened cheese, and some eggs the
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Brazilian Cheese Bread Recipe (pão De Queijo)
Good News Alert!!! You can buy tapioca flour pretty much anywhere. I usually buy mine at Whole Foods, but I have seen it in other grocery stores here in Los Angeles as well. And remember, when in doubt, Amazon!
This recipe is super easy. We’ll start by whisking together the tapioca flour and the salt in a bowl, then, in another bowl, we’ll combine the cheeses and the eggs.
Step 2 – using a wooden spoon, mix it to combine. You’ll notice that the mixture will not be homogeneous, it’ll be gummy and clumpy, which is totally normal. At this point, we need to let that mixture cool off a bit, about 10-15 minutes. If you add the cheese and egg mixture to the hot tapioca, the cheese will melt, the eggs will cook and curdle, and we want none of that.
Easy Brazilian Cheese Bread Recipe
Step 4 – Keep mixing and massaging it until you have a homogeneous mixture that comes together as a ball. You’ll still see some white tapioca specks in the dough – don’t worry, that’s also totally normal!
Step 6 – Scoop about 2-Tbsp size portions into your hand. I use a 2.5 tbsp scoop to get the same size portion every time, which isn’t just for a perfect look. This helps them bake more evenly, too! I like to also give the dough a little squeeze, to make sure there aren’t any dry/unmixed spots inside. Those little unmixed pockets will break the balls as you try to roll them, and that’s a bit annoying.
Ok, now, this isn’t ideal, BUT, if you’re feeling a little too lazy to hand roll the little balls, there’s a way around it. You can just use an ice cream scoop and scoop the dough directly into the baking sheet.
Homemade Brazilian Cheese Bread (pão De Queijo)
However, you can see from the photo below they don’t come out smooth. This, plus the absence of the oil from your hands that would coat the outside of the breads if you were to hand roll them, causes them to bake a little more ‘rough.’ This also makes them get crispier outside, too. So yeah. Can you do it? Yes. Is it great? Not exactly.
To freeze. Arrange the little pão de
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