Best 5 Savory Pao De Queijo Brazilian Cheese Bread Recipes
Embark on a culinary journey to Brazil with pão de queijo, a delightful cheese bread that captures the essence of Brazilian cuisine. These bite-sized treats are a harmonious blend of chewy tapioca flour and aromatic cheese, resulting in a crispy exterior and a soft, pillowy interior that melts in your mouth. This versatile dish can be enjoyed as a savory snack, a hearty appetizer, or even a light meal. This article offers a collection of pão de queijo recipes that cater to various dietary preferences and skill levels. Dive into the classic recipe, which stays true to the traditional Brazilian flavors, using a combination of tapioca flour, Parmesan cheese, and eggs. Explore a gluten-free option for those with dietary restrictions, featuring almond flour as a substitute for tapioca flour. Indulge in the vegan version, which replaces cheese with a blend of nutritional yeast, plant-based milk, and vegan cheese, providing a delectable alternative for those following a vegan lifestyle. Discover the secrets of making perfect pão de queijo, including tips for achieving the right texture and flavor. Learn how to store and reheat these cheese bread gems to maintain their freshness and enjoy them whenever the craving strikes.
Check out the recipes below so you can choose the best recipe for yourself!
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
PãO DE QUEIJO: BRAZILIAN CHEESE BREAD
These delicious cheese rolls from Brazil are made with cassava (tapioca) flour, giving distinctive taste and texture. They're also gluten free.
Provided by Marian Blazes
Categories Bread
Time 40m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Mix milk, salt, vegetable oil, and butter in a pot, and bring to a boil. As soon as it boils, remove from heat.
- Stir tapioca flour into the milk and butter mixture.
- Stir in the eggs and the cheese, and mix well.
- Let mixture cool for 15 to 30 minutes so that it will be easier to handle. (You can chill it in the refrigerator for 15 minutes or so). Preheat oven to 350 F.
- With floured (tapioca flour) hands, shape the dough into golf-ball-size balls and place them on a baking sheet.
- Bake rolls in the pre heated oven for 20 to 25 minutes, until they are puffed up and golden. They will rise slowly and puff up mostly in the last 5 or 10 minutes. Serve warm.
Nutrition Facts : Calories 328 kcal, Carbohydrate 32 g, Cholesterol 80 mg, Fiber 0 g, Protein 6 g, SaturatedFat 8 g, Sodium 243 mg, Sugar 3 g, Fat 20 g, ServingSize 15 rolls (15 servings), UnsaturatedFat 0 g
BRAZILIAN CHEESE BREAD (PãO DE QUEIJO)
A soft chewy bread roll about the size of a golf ball infused with cheesy flavor, pão de queijo is Brazil's favorite savory snack and an excellent recipe to add to your repertoire. The manioc starch is what gives the cheese bread an incredible gooey and chewy texture, so try your best to use both types of manioc starches. I always buy manioc starch in big quantities when I find it so whenever I decide to make pão de queijo, and that is quite often, I don't have to go hunting for it. A few online sources are www.ipanemagirl.net, www.amigofoods.com, www.sendexnet.com. The result is a softer batter and a slightly sweeter cheese bread that is still very delicious. You can prepare this recipe ahead of time and freeze the little rolls unbaked for up to 3 months. Just pop one in the oven directly from the freezer, and in 12 to 15 minutes you'll have deliciously cheesy treats!
Provided by Leticia Moreinos Schwartz
Categories Food Processor Cheese Egg Bake Kid-Friendly Parmesan Family Reunion Party Potluck Small Plates
Yield Makes about 30 rolls
Number Of Ingredients 12
Steps:
- 1 Place the grated Parmesan in the bowl of a food processor. Add the eggs and yolks and blend until you have a smooth paste, about 1 minute. Set aside.
- 2 Place the two starches and salt in the bowl of an electric mixer fitted with the paddle attachment. Set aside.
- 3 Place the milk, water, and oil in a small saucepan, and bring to a boil. Immediately pour the milk mixture all at once into the starch mixture and turn the machine on at low speed. Mix until the dough is smooth and the starch is all incorporated, about 2 minutes.
- 4 Pause the machine and add the cheese and egg paste, scraping directly into the manioc starch mixture. Add the nutmeg, cayenne, and black pepper. Mix the dough at low speed until it turns a pale yellow, about 10 minutes. You are trying to develop the structure of the dough by kneading it slowly. The dough will feel a bit sticky and moist.
- 5 Transfer the dough to a bowl, cover it with plastic wrap, and chill for at least 2 hours in the refrigerator, or overnight.
- 6 Preheat the oven to 350˚F. Line a baking sheet with parchment paper.
- 7 Wet your hands with olive oil (alternatively, you can flour your hands with manioc starch) and use an ice-cream scooper as portion control to make 1-inch balls, rolling them with your hands. Place them on the baking sheet, leaving 1 1/2 to 2 inches between each roll (or you can freeze them at this point by storing them in a ziplock bag for up to 3 months).
- 8 Bake the cheese rolls in the oven until they puff up and look lightly golden brown, 12 to 14 minutes. To ensure even baking, rotate the pan once during baking time.
- 9 Remove the baking sheet from the oven and place the rolls in a basket lined with a napkin. Serve immediately while they are still at their warmest and chewiest.
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)
This bread was recently discussed in a thread. I found this recipe on Google. "A famous bread from the state of Minas Gerais served at most steak houses in southern Brazil. Unusual in that the recipe calls for manioc starch (available in some Latin groceries) rather than wheat flour. Leavening is from steam during baking, similar to the way eclairs are leavened. These rolls do not hold well and are best consumed while warm, directly from the oven. In Brazil these rolls would be made with Queijo de Minas, a mild, white cheese similar to Muenster in texture - but quite different in taste." They are addictive.
Provided by dojemi
Categories Brazilian
Time 30m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Bring milk and oil to a boil in a small saucepan.
- Add to the manioc.
- Mix and allow to cool a little.
- Incorporate the eggs, one at a time.
- Add the cheese and blend well.
- Divide into pieces the size of a walnut or small plum.
- Place a little oil on the hands and round dough into balls.
- Arrange on a baking sheet.
- Bake at 375 degrees Farenheit until done, about 10 to 12 minutes.
- Serve warm.
Nutrition Facts : Calories 2201.4, Fat 200.8, SaturatedFat 67.5, Cholesterol 880.6, Sodium 2027.7, Carbohydrate 14.2, Sugar 12, Protein 87.1
Tips:
- Use high-quality cheese for the best flavor. Grated Parmesan, cheddar, or mozzarella are all good choices.
- If you don't have tapioca flour, you can use potato starch or cornstarch as a substitute. However, tapioca flour will give the cheese bread its characteristic chewy texture.
- Be careful not to overmix the batter. Overmixing will make the cheese bread tough.
- Bake the cheese bread until it is golden brown and crispy on the outside and cooked through on the inside.
- Serve the cheese bread warm with your favorite dipping sauce.
Conclusion:
Savory pão de queijo is a delicious and versatile snack or appetizer that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you like it plain or with your favorite dipping sauce, pão de queijo is sure to please everyone.
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