Pão De Queijo (Brazilian Cheese Bread)
Pão De Queijo (Brazilian Cheese Bread) is a gluten free recipe with 12 servings. One portion of this dish contains around 5g of protein, 13g of fat, and a total of 208 calories. For 42 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 25 people have tried and liked this recipe. If you have eggs, tapioca flour, salt, and a few other ingredients on hand, you can make it. It works well as a very reasonably priced hor d'oeuvre. It is brought to you by Life Made Simple. From preparation to the plate, this recipe takes roughly 40 minutes. With a spoonacular score of 13%, this dish is rather bad. Try Pão de Queijo (Brazilian Cheese Bread), Pão De Queijo (Brazilian Cheese Bread), and Pao de queijo (Brazilian Cheese bread) for similar recipes.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
1 c. whole milk
½ c. vegetable oil
1¼ tsp. salt
2 c. tapioca flour*
1 c. part skim mozzarella, finely shredded
½ c. cotija, queso fresco or parmesan cheese, finely crumbled/grated
2 eggs, room temperature (see notes)
Equipment:
baking pan
oven
sauce pan
whisk
bowl
ice cream scoop
baking sheet
Cooking instruction summary:
Preheat the oven to 350 degrees. Line a baking pan with parchment and set aside. 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. Working quickly, stir in the tapioca flour. The dough will become VERY tacky and gummy. It will almost become gelatinous. Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. Turn mixing speed on low and gradually increase to medium. Beat the mixture for 2-3 minutes until it begins to become smooth. Add the grated cheeses and incorporate. Turn the mixing speed down to low and add the eggs one at a time, beat on medium for 2-3 minutes until a sticky, stretchy dough forms. Using an ice cream scoop, create portions by dipping the scoop in water, scooping the batter and placing onto the prepared baking sheet. Place in the oven and bake for 25-30 minutes or until the tops and sides are lightly golden in color and the outsides are crisp (they may look a little greasy but that's just from the cheese, they won't be greasy when they cool). Remove from the oven and allow to cool on the sheet for a few minutes before serving.
Step by step:
1. Preheat the oven to 350 degrees. Line a baking pan with parchment and set aside.
2. In a large saucepan placed over medium-high heat, boil the milk, oil, and salt, whisking occasionally.
3. Remove when you start to see large bubbles forming. Working quickly, stir in the tapioca flour. The dough will become VERY tacky and gummy. It will almost become gelatinous.
4. Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. Turn mixing speed on low and gradually increase to medium. Beat the mixture for 2-3 minutes until it begins to become smooth.
5. Add the grated cheeses and incorporate. Turn the mixing speed down to low and add the eggs one at a time, beat on medium for 2-3 minutes until a sticky, stretchy dough forms.
6. Using an ice cream scoop, create portions by dipping the scoop in water, scooping the batter and placing onto the prepared baking sheet.
7. Place in the oven and bake for 25-30 minutes or until the tops and sides are lightly golden in color and the outsides are crisp (they may look a little greasy but that's just from the cheese, they won't be greasy when they cool).
8. Remove from the oven and allow to cool on the sheet for a few minutes before serving.
Nutrition Information:
covered percent of daily need
