Brazilian cheese bread

Can I interest you in some Brazilian cheese bread? Or, as we call it in Brazil, pão de queijo?

It is one of the most popular snacks in Brazil. However, it’s originally from Minas Gerais, a state in the Southeast region. My grandma was from that state. For this reason, any food representative of their cuisine is very close to my heart. I remember going to her house almost daily and finding all the delicacies that she prepared. She was one of the inspirations for trying my hand in the kitchen.

In general, you don’t easily find pão de queijo in Canada or in the US. Subsequently, you need to make it yourself. It’s not too hard to make it, though. If you can find the ingredients, you are half way there. And the ones that you can’t find, you normally can substitute. For example, the original recipe asks for queijo Minas or queijo Canastra, both of them traditional cheese from that region. But you can easily use Parmesan, hard cheddar or Mozzarella, or a combination of them.

This recipe is very much like the one I use. I have modified it slightly below. I hope you can make it yourself. Enjoy some Brazilian cheese bread (or puffs) in the comfort of your home!

Ingredients

• ⅔ cup (160 ml) milk
• ⅓ cup (80 ml) neutral oil (e.g. vegetable oil)
• 2 cups (450 g) fine cassava flour or tapioca flour (tapioca starch)
• 6 ounces (170 g) grated hard cheese (a mix of cheddar and parmesan is good)
• 2 eggs
• Salt to taste

Procedure

1. Mix the milk and oil together in a saucepan, and boil until a white foam appears.
2. Gradually add this hot mixture to the flour. We are scalding the tapioca flour. Mix it well with a fork, but there’s no problem if there’s still a few lumps.
3. Let the dough rest for 15 minutes, until it has cooled enough for you to handle it with your hands.
4. Preheat the oven to 375°F (190°C).
5. Mix the eggs, cheese, and salt into the dough. The dough will become sticky and wet. If the dough is too wet, add more flour and cheese to make firmer balls (instead of cookies).
6. Grease your hands, and form small balls 1–2 inches in diameter.
7. Place the balls on a greased baking tray. Bake for 15–20 minutes, until the top begins to brown.
8. Cool slightly. These cheese puffs are better when they are still warm.

Notes, tips, and variations

• Make sure you use a fine flour, and not the coarser grain type of flour used to make farofa. This recipe should produce small cheesy bread rolls, so a finer flour consistency is required.
• An egg substitute like Egg Beaters is fine.