How to Make Brazilian Cheese Bread
August 13, 2024
Pão de Queijo is a beloved Brazilian cheese bread that has its roots in the state of Minas Gerais, a region known for its dairy production. This snack is popular throughout Brazil and is often enjoyed with coffee or as a breakfast treat.
Ingredients and Preparation:
Pão de Queijo is made primarily from tapioca flour (also known as tapioca starch), eggs, milk, oil (usually vegetable oil or butter), and cheese. The cheese used is traditionally Minas cheese, a mild and slightly salty cheese produced in the Minas Gerais region. However, many modern recipes use Parmesan or other types of cheese, sometimes in combination with Minas cheese.
Basic Steps:
- Boil the Liquid: Start by bringing milk, oil, and salt to a boil in a saucepan. Once the mixture is bubbling, it’s poured over the tapioca flour in a mixing bowl, which gelatinizes the starch, creating a sticky dough.
- Mix the Dough: After allowing the dough to cool slightly, eggs are added one by one, incorporating them fully before adding the next. The cheese is then mixed into the dough, giving it its signature cheesy flavor.
- Shape and Bake: The dough is shaped into small balls (about the size of a golf ball) and placed on a baking sheet. These are baked until golden and puffed, resulting in a crispy exterior and a chewy, airy interior.
Characteristics:
- Texture: The texture is unique, with a crisp outer crust and a soft, chewy, and slightly stretchy interior. The chewiness comes from the tapioca starch, which differs from the texture of wheat-based bread.
- Flavor: The cheese adds a rich, savory flavor, and the bread is slightly salty, making it an irresistible snack.
Variations:
There are several variations of Pão de Queijo. Some recipes add different herbs or spices to the dough, or experiment with various types of cheese to create different flavor profiles. In some regions, Pão de Queijo is made with sweet versions, using different ingredients to give a sweeter touch, but the traditional savory version remains the most popular.
Historical Context:
Pão de Queijo has been a part of Brazilian cuisine since the 18th century, though its origins are likely older. It was originally made by enslaved Africans who used cassava (the source of tapioca) as a staple. Over time, as dairy production increased in Minas Gerais, cheese was incorporated into the recipe, creating the modern version of Pão de Queijo.
Enjoying Pão de Queijo:
In Brazil, Pão de Queijo is enjoyed throughout the day, from breakfast to snack time, often accompanied by a cup of coffee. It’s also a favorite at parties and gatherings, where it’s served fresh out of the oven to showcase its best texture and flavor.
Would you like a recipe to try making Pão de Queijo at home?
Pão de Queijo (Brazilian Cheese Bread)
Makes: 8 pieces
Ingredients:
- 1 cup (125 grams) tapioca flour (cassava, manioc, yuca)
- 2 cups (200 grams) grated cheese (preferably a white, fresh salty cheese)
- 1 egg, at room temperature
- 1 tablespoon (14 grams) melted butter, cooled
- 1 to 3 tablespoons (15 to 45 grams) milk
- Salt (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Mix the Dry Ingredients: In a large mixing bowl, combine the tapioca flour and grated cheese using your hands.
- Incorporate the Egg and Butter: Make a well in the center of the mixture. Crack the egg into the well, then drizzle the cooled melted butter over the flour mixture. Mix everything together with your hands until combined.
- Adjust the Dough: If the dough feels too dry, add milk one tablespoon at a time. The dough should be cohesive and pliable but not overly wet.
- Shape the Dough: Roll the dough into balls about the size of golf balls. Gently press your thumb into the bottom of each ball to create a slight indentation.
- Bake: Place the dough balls on a lined baking sheet. Bake for approximately 20 minutes, or until the Pão de Queijo are golden brown.
- Serve: Enjoy warm!
This recipe should give you delicious, authentic Pão de Queijo with a crisp exterior and a chewy, cheesy interior.