Brazilian Cheese Bread
Summary :
Pão de Queijo is a traditional Brazilian snack made from tapioca flour and cheese. These little cheese puffs are crispy on the outside, soft and chewy inside, and naturally gluten-free. This version uses no alcohol and is halal-friendly.
Ingredients (Makes about 18–20 small rolls)
-
1 cup milk
-
¼ cup vegetable oil or melted butter
-
1 teaspoon salt
-
2 cups tapioca flour (also called cassava starch)
-
1 large egg
-
1 to 1½ cups shredded cheese (preferably a mix of mozzarella, cheddar, or Parmesan – use halal-certified)
Instructions
-
Preheat oven:
Preheat to 190°C (375°F). Line a baking tray with parchment paper. -
Heat milk mixture:
In a saucepan, bring milk, oil, and salt to a boil. Remove from heat as soon as it boils. -
Add tapioca flour:
Pour the hot milk mixture over the tapioca flour in a large mixing bowl. Stir until combined (it will look sticky and lumpy). -
Cool and mix in egg and cheese:
Let the dough cool slightly, then mix in the egg and cheese. You can use your hands or a mixer with a dough hook. The dough will be sticky and elastic. -
Shape the dough:
Lightly oil your hands and shape the dough into small balls (about 1 inch wide). Place them on the baking tray with some space between each. -
Bake:
Bake for 20–25 minutes until puffed and lightly golden. Serve warm.
Notes
-
Tapioca flour: Must be tapioca flour (not wheat flour); it's key to the chewy texture.
-
Cheese options: Use sharp cheddar, mozzarella, or grated Parmesan. Queijo Minas (original Brazilian cheese) is ideal if available.
-
Storage: Best eaten fresh, but you can store leftovers in an airtight container and reheat in the oven.
0 Comments