pão de queijo: brazilian cheese bread

pao de queijo

I have mentioned before that I have a fondness for South American stuff, and it's because I train capoeira, which is a Brazilian martial art. I have wanted to make something Brazilian for a few months now and finally stopped procrastinating recently with a venture into pão de queijo, a Brazilian cheese bread, simply because it seemed like it would be pretty easy. So I made some last week, using a recipe I found online and halving it, but it wasn't quite as easy as I thought - even though I followed the recipe, the mixture was too fluid and impossible to knead - I ended up pouring them into moulds to bake. The feedback was still great, but I wanted to see if I could do it better a second time.

I gave it another go this week with some adaptations based on my first try, and with the benefit of experience, it was a success! The first time I made it, I added tapioca starch to the liquid mixture. This time, I did it the other way round and gradually poured the liquid into the tapioca starch (this tip is thanks to the recipe from a book called Street Cafe Brazil by Michael Bateman), and stopped once I got the texture I wanted. As always, the recipe is just a guide. Feel free to individually adjust the amounts of each item during the process to achieve a dough you can work with. My end result was soft, but still workable.

my little golf-ball-sized creations: pao de queijo in the oven

Ingredients:
1/2 cup water
1/2 cup milk
1/4 cup oil (I used rice bran oil)
1/2 teaspoon salt
225g / 1/2lb tapioca starch (also known as manioc starch, cassava starch etc)
1 egg
100g / 1/4lb finely grated parmesan (or similar) cheese

- In a saucepan, combine milk, water, oil, salt and bring to boil.
- Remove pan from heat and slowly pour the liquid on to the tapioca in a bowl while stirring it with a wooden spoon to a dough texture. (You may not need all the liquid mixture - stop pouring if the dough starts to become too soft and moist.)
- Stir in the egg, and lastly, the cheese.
- Grease hands, knead and make approximately a dozen little balls - mine were about the size of golf balls or a bit larger. (I had to shape rather than roll mine because my mix, while not liquid, was still quite mushy - and as you can see they're more like little lumps. They did end up puffing up nicely in the oven though!)
- Arrange on a greased baking tray, leaving enough space between each ball for expanding. Bake in an oven that has been preheated at 200°C (392ºF) for 20 minutes or till they transform into golden puffs.
- Best served hot or warm.

fresh pao de queijo after i bit into it. the interior is sticky when it's still warm, and more bread-like after it cools down.

And there you have it. A nice little batch of pao de queijo with crispy crusts that concede gratifyingly into a warm, chewy softness as you sink your teeth into them. Mm-mmm!

Note: Not having had the ones from Brazil, I'm not sure if these are true to the original, but I'm really satisfied with this batch and Simon loved them, eating about five in quick succession. So I'm putting this down as a triumph!

Update: My capoeira instructor, a Brazilian, has eaten my day-old pao de queijo and given me his high-five of approval. Yay!!


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