Best 5 PÃo De Queijo Recipes
**Introduction:**
Po de queijo, also known as Brazilian cheese bread, is a delightful and popular snack that has captured the hearts of food enthusiasts worldwide. Originating in the vibrant city of Minas Gerais, Brazil, this savory treat is characterized by its crispy outer layer and soft, chewy interior, boasting a tantalizing combination of textures. Made with a blend of tapioca flour, cheese, eggs, and milk, po de queijo offers a unique flavor profile that is both cheesy and slightly tangy. It's a versatile dish that can be enjoyed as a standalone snack, served alongside soups and salads, or incorporated into various culinary creations. In this article, we present a collection of delectable po de queijo recipes, each offering a distinctive twist on this classic Brazilian delight. From traditional recipes to innovative variations, our selection caters to diverse tastes and dietary preferences, ensuring that everyone can find their perfect po de queijo match.
**Recipes:**
1. **Classic Po de Queijo:**
This recipe serves as the foundation for all other po de queijo variations. With just a few simple ingredients, you'll learn how to create the perfect balance of flavors and textures that define this timeless snack.
2. **Gluten-Free Po de Queijo:**
For those with gluten sensitivities or preferences, this recipe offers an alternative using almond flour and tapioca flour. Enjoy the same irresistible taste and texture of po de queijo without compromising on dietary restrictions.
3. **Vegan Po de Queijo:**
This plant-based recipe showcases the versatility of po de queijo by using dairy-free ingredients. Using almond milk, nutritional yeast, and vegan cheese, you'll create a delicious and satisfying vegan version of this Brazilian delicacy.
4. **Sun-Dried Tomato and Spinach Po de Queijo:**
Add a pop of color and flavor to your po de queijo with this creative recipe. Incorporating sun-dried tomatoes and spinach, this variation offers a delightful combination of savory and tangy notes.
5. **Bacon and Chive Po de Queijo:**
Elevate your po de queijo experience with the addition of bacon and chives. The smoky bacon and aromatic chives bring a unique savory dimension to this classic snack, making it an irresistible treat for bacon lovers.
6. **Po de Queijo Bites with Guacamole:**
Transform your po de queijo into a party-friendly appetizer by creating bite-sized portions and pairing them with a creamy guacamole dip. This combination of crispy cheese bread and tangy guacamole is sure to be a crowd-pleaser.
7. **Po de Queijo Stuffed with Mozzarella:**
Indulge in a cheesy extravaganza with this recipe that takes po de queijo to the next level. Stuff each bread ball with a gooey mozzarella center, creating a delightful surprise with every bite.
8. **Sweet Po de Queijo with Nutella:**
For those with a sweet tooth, this recipe offers a unique twist on po de queijo. Incorporate Nutella into the batter to create a sweet and decadent variation that's perfect for satisfying your dessert cravings.
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
BRAZILIAN CHEESE BREAD (PãO DE QUEIJO)
Try baking a South American mainstay - these light and fluffy cheese puffs are best served warm from the oven
Provided by Jennifer Joyce
Categories Snack
Time 50m
Yield Makes 24 small puffs
Number Of Ingredients 7
Steps:
- Heat the oven to 220C/200C fan/gas 7. Oil or butter a baking sheet and set aside.
- Heat the milk, butter and salt in a medium saucepan and bring to a boil. Remove from the heat and add the tapioca flour. Stir vigorously, then leave to cool a little.
- Pour the dough into a standing mix to beat the dough until its cool, or use a wooden spoon and beat by hand. Beat the eggs in one at a time, waiting until each is completely incorporated before adding the next. When the dough is glossy and mixed, add the parmesan. Beat again until mixed.
- Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.
Nutrition Facts : Calories 111 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 0.1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
PAO DE QUEIJO (BRAZILIAN CHEESE BREAD)
Pao de Queijo is a traditional peasants' bread from Minas-Gerais state in Brazil, but is now a delight countrywide. Last time I visited Brazil I was surprised to find cheese bread at the airport, offered along with American-brand pizza, though with a Brazilian brand that reminds us of this old Mineira tradition. (Minas-Gerais means the general mines, as this part of Brazil was the first where rich mines of gold, diamonds, emeralds, and other precious stones were found. It is also where one of the world's richest iron ore deposits are located.)
Provided by Moira
Categories Bread Quick Bread Recipes
Time 1h
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
- Pour tapioca starch into a wide bowl.
- Combine 1 cup water, vegetable oil, and salt in a saucepan; bring to a boil. Slowly pour over the tapioca, mixing with a spoon until evenly combined. Let cool slightly, about 10 minutes.
- Stir Mexican cheese blend and eggs into the tapioca mixture. Knead dough until soft and sticky, 5 to 10 minutes. Add water, 1 teaspoon at a time, if dough seems dry.
- Drop spoonfuls of dough 1 inch apart on the baking sheets.
- Bake in the preheated oven until lightly golden, about 25 minutes.
Nutrition Facts : Calories 73.8 calories, Carbohydrate 9.8 g, Cholesterol 14.2 mg, Fat 3.4 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 240.7 mg
PAO DE QUEIJO
These easy-to-make cheesy dough balls - think gluten-free gougeres - are a staple in Brazil (their name translates as "cheese bread"). Eat them by themselves or split them open and use them like buns for your favorite slider fixings.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield about 12 pieces
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- Put the tapioca flour in the bowl of a stand mixer fitted with the paddle attachment.
- Combine the milk, oil, salt and 1/2 cup water in a medium saucepan and bring to a boil while whisking. Remove from the heat and pour over the tapioca flour in the mixing bowl. Begin to mix, first starting on low, then gradually increasing the speed to high as the mixture begins to thicken and turn smooth. (The mixture will look almost like glue.) While still beating, add the egg and beat until incorporated. Then add the cheeses, a small handful at a time, beating, until incorporated. (The mixture will by sticky and slightly stiff.)
- Use a small ice cream scoop or heaping tablespoons and scoop the dough out onto the prepared baking sheet, leaving at least 1inch between them. Moisten the palm of your hand with water and pat each scoop into a slightly rounded mound.
- Bake until they become puffed up, golden on top, deeply golden on the bottom and feel relatively light when picked up and dropped on the baking sheet, rotating about halfway through baking, 20 to 24 minutes. Let cool for at least a few minutes then eat warm or at room temperature.
PAO DE QUEIJO (BRAZILIAN CHEESE BREAD)
Provided by Food Network
Categories appetizer
Time 35m
Yield 32 to 48 cheese puffs
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Grease a 48-cup mini muffin pan with vegetable oil.
- In a food processor, combine the tapioca flour, Asiago, milk, vegetable oil, salt, garlic and eggs. Process for 2 minutes, scraping down the sides of the bowl as needed.
- Fill each mini muffin cup with 1 tablespoon of the mixture. Bake for 12 to 14 minutes, then remove from the oven and let stand for 2 minutes.
- Remove the pao de queijo from the muffin pan and enjoy.
Tips:
- Use fresh ingredients: Fresh cheese and tapioca flour will give your pão de queijo the best flavor and texture.
- Don't overmix the dough: Overmixing will make the dough tough. Mix just until the ingredients are combined.
- Let the dough rest: Resting the dough for at least 30 minutes will allow the tapioca flour to absorb the liquid and the dough to become more pliable.
- Use a silicone baking mat: This will prevent the pão de queijo from sticking to the pan.
- Bake the pão de queijo until it is golden brown: This will ensure that it is cooked through.
Conclusion:
Pão de queijo is a delicious and easy-to-make Brazilian cheese bread. It is perfect for a snack, appetizer, or side dish. With its unique flavor and texture, pão de queijo is sure to be a hit with your family and friends.
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