dined stuffed my face at the Brazilian steakhouse, it was really difficult to not devour the complementary mini loafs of cheesebread. Known as Pão de Queijo, these little puffs are made from tapioca flour and are so light and fluffy and surprisingly dense at the same time. When we decided to highlight Brazilian food today, I knew I'd have to use the opportunity to dig up a recipe. It's pretty easy to follow, just make sure you don't underbake them (which would result in an uncooked/doughy middle). To knead up your own batch, check out the recipe, just read more
1 cup milk
1/2 cup water
1/2 cup vegetable oil
1 tsp salt
2 cups tapioca flour
2-3 eggs (I had a cracking accident and used 2 eggs, 1 yolk and some white)
2 cups Parmesan cheese, grated
- Preheat oven to 350F.
- In a medium-large sized pot bring milk, water, oil, and salt to a low boil. Remove from heat once boiling.
- Add in tapioca flour, stirring as fast as possible. Use a wooden spoon, not a whisk, as the dough will become very sticky. Let cool for about 10 minutes.
- Move dough to a large bowl and knead in eggs.
- When eggs are kneaded in, add grated cheese and knead until dough is smooth. Note: If your cheese is coarsely grated, it will appear a bit lumpy.
- Once kneaded, form into balls about 2 inches wide and place on parchment paper coated (or greased) baking sheet. Note: you may want grease your hands with vegetable oil before trying to form dough balls.
- Bake for about 25 minutes or until rolls are golden brown.
- Serve warm! If you let them sit too long, reheat in the oven/toaster oven, the microwave will make them too gooey.
Note: Next time I'm going to go 2 1/2 cups of cheese!