BCC RECIPE BOOKonline EN - Flipbook - Page 43
Pão de Queijo: Brazilian Cheese Bread
Serves: 24 | Prep Time: 20 mins | Total Time: 45 mins
The Brazilian cheese bread known as pão de queijo makes for an excellent breakfast dish.
Clarissa, a nutrition student who is currently interning at BCC, introduced us to this specialty
from her native country. Cheesy and soft on the inside and crusty on the outside, pão de queijo
is definitely something you’ll want to try in your breakfast program!
Ingredients
Préparation
| ⅔ c. (90 g) shredded cheddar cheese
| ⅓ c. (45 g) grated Parmesan cheese
1. Preheat the oven to 400°F (200°C). Place the rack in the
centre of the oven. Line a baking sheet with parchment
paper or a reusable baking mat.
| ⅔ c. (150 ml) milk or plant-based
beverage
2. Prepared the cheddar cheese using the larger holes on a
grater, and the Parmesan cheese using the smaller holes.
| ¼ c. (60 ml) vegetable oil
| ¼ tsp. (1 ml) salt
| 1⅓ c. (325 ml) tapioca flour
| 1 egg
3. Pour the milk and oil into a small saucepan. Add the salt
and bring to a boil over high heat.
4. Remove from heat and immediately add the tapioca
flour. Mix with a spoon until the flour is completely
incorporated.
5. Add the egg and mix. Mix in the cheeses.
NOTES:
| Tapioca flour is also known as tapioca
starch. It comes from the cassava
plant (also commonly called manioc
or yucca), a root vegetable that is a
staple in Brazilian cuisine.
| Pão de queijo is best when eaten
fresh but it will keep for two days at
room temperature and up to three
months in the freezer.
| The Parmesan can be substituted with
Gruyère or Comté cheese, or another
semi-firm cheese that can be grated.
6. Moisten hands and roll into about 25 small balls. Place
onto the prepared baking sheet.
7. Bake for 20 to 25 minutes until golden brown. Let cool
and serve. Bom apetite!
TIPS:
| If the dough turns out too dry, add a little more water to
make it more pliable.
| You can lightly oil your hands to keep the dough from
sticking to them when shaping the balls.
Recipe adapted from
https://ici.radio-canada.ca/mordu/recettes/5714/
pao-queijo-petits-pains-fromage-bresil
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