Pão de Queijo, or Brazilian cheese bread, is a beloved culinary staple with roots deeply embedded in the rich cultural tapestry of Brazil. This delectable treat traces its origins back to the state of Minas Gerais in the 18th century, a time when the country was under Portuguese colonial rule.
The creation of Pão de Queijo is attributed to the resourcefulness of African slaves who worked in the kitchens of colonial homes. Faced with a scarcity of wheat, they turned to the native cassava root, from which tapioca flour is derived. By combining this versatile flour with milk, eggs, and cheese, they crafted a bread that was not only delicious but also naturally gluten-free, long before dietary restrictions became common.
Over the centuries, Pão de Queijo has transcended its humble beginnings to become a cherished symbol of Brazilian gastronomy. Its unique texture—crispy on the outside and soft, chewy on the inside—paired with the savory taste of cheese, makes it a favorite at breakfast tables, snack times, and festive occasions across the country.
Today, Pão de Queijo is enjoyed by people worldwide, celebrated for its simplicity and its ability to evoke the comforting flavors of Brazilian heritage. Whether served with a cup of coffee or as an accompaniment to a meal, this traditional cheese bread continues to capture the hearts of those who savor its timeless taste.
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Brazilian Pao de Queijo
Ingredients
Instructions
Preheat the Oven:
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Preheat your oven to 190°C (375F).
Heat the Liquid Ingredients:
- In a medium saucepan, combine the milk, water, vegetable oil, and salt. Heat the mixture over medium heat until it comes to a boil.
Mix with Tapioca Flour:
- Remove the saucepan from the heat and add the tapioca flour. Stir well until you get a thick, sticky dough. Let it cool for a few minutes.
Add Cheese and Eggs:
- Add the grated Parmesan cheese to the dough and mix well. Then, add the beaten eggs one at a time, mixing thoroughly after each addition until the dough is smooth.
Shape the Dough:
- Using a spoon or your hands, shape the dough into small balls (about the size of a golf ball) and place them on a baking sheet lined with parchment paper.
Bake:
- Bake in the preheated oven for 15-20 minutes, or until the cheese breads are golden brown and puffed.
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Your homemade Pao de Queijo is ready. Bom apetite!
Note
- If the dough is too sticky to handle, lightly oil your hands to shape the balls.
- For variation, you can mix in other cheeses like mozzarella or cheddar for a different flavor profile.
- To freeze, place the unbaked dough balls on a baking sheet and freeze until solid. Transfer to a freezer bag. When ready to bake, bake straight from frozen, adding a few extra minutes to the baking time.
