Pão de Queijo

Brazilian tapioca cheese bread

Pão de queijo are cheesy puffs from the state of Minas Gerais, but we found them all over the state of Bahia as well. Our kids loved them, and they made a perfect snack. We did not attempt to make them while we lived in Brazil—there is no way we would have lit the oven in that intense, tropical heat – but we have been experimenting with them since we returned home to the States. These puffs have a crisp outer shell, but inside are airy and gooey and, of course, cheesy. As a bonus, pão de queijo is also gluten free.

Pão de queijo is made with tapioca starch, which is not difficult to find here in the US; it is available in some ordinary grocery stores as well as most health food stores and international markets. In Brazil, pão de queijo is made with Minas cheese which, unfortunately, is difficult to find out of that country. I prefer to substitute sharp cheddar cheese, though a blend of parmesan and mozzarella works great too.

It’s worth mentioning that the dough is very hard to work, and it is best if you have some mechanical assistance. A paddle mixer is probably the best tool, but I have some spiral attachments for my hand-mixer that are meant for mixing bread dough and they did an admirable job. I tried to mix the dough by hand and it was nearly impossible. It has a strange consistency, like silly putty, and the first time you make it you’ll feel like you’ve made a mistake. Keep with it—your pão de queijo will turn out fine.

Ingredients:

· 1 c. milk

· ½ c. vegetable oil

· 1 t. salt

· 2 c. tapioca starch

· 2 eggs, beaten

· 1 ½ c. cheese (sharp cheddar or parmesan/mozzarella blend)

Directions:

1. Preheat oven to 450°.

2. Combine milk, oil and salt in a medium sauce pan. Bring to a boil over medium heat, then remove from heat.

3. Stir in tapioca starch until combined. Transfer to a mixing bowl.

4. When the mixture has cooled somewhat (you should be able to touch it for a few seconds without fear of burning yourself) gradually mix in the beaten eggs until fully incorporated.

5. Mix in the cheese until fully incorporated. The batter will be like putty, sticky and very smooth.

6. Line a baking sheet with parchment paper. Wet an ice cream scoop and a spoon (to prevent the dough from sticking). Scoop out a ball of dough (several tablespoons worth) with the ice cream scoop and use the spoon to remove it to the baking sheet.

7. Space the balls of dough at least one inch apart on the baking sheet. Rewet your tools between scoops to prevent sticking.

8. Put the baking sheet in the oven and reduce the temperature to 350°. Bake for 25-30 minutes. The pão de queijo is ready when it has risen into a round puff-ball and is beginning to brown.

9. Cool for a few minutes and eat while still warm. Pão de queijo will begin to soften after it has cooled. Once the outside shell has become soft, it is best to reheat it before serving.