6/23/2010

Pão de Queijo







I have always found it very intriguing that the one thing that people always rant and rave about after visiting Brazil is Pão de Queijo . Seriously people? What about the beautiful beaches, Caipirinhas, Feijoada? Pão de Queijo , which literally translates to Cheese Bread, are baked cheese-flavored balls, made of sour cassava flour. You can find sour cassava at any Brazilian or Latin food store. If you have the unfortunate pleasure of not living close to one of these stores, you can order the flour online. There is really no substitute for the sour cassava flour. It is what gives the Pão de Queijo its famous “gooey” texture.



The traditional recipe calls for Queijo Minas. However, being that it is very hard to find that cheese here in the US, unless you live in a highly Brazilian populated city, you can use Parmesan cheese, Farmer's cheese, or any fresh cow's milk cheese.

What I like to do is make a three times a batch and freeze them for up to 3 months. Whenever I’m in the mood for some cheesy goodness, I just defrost them and pop them right into the oven!This recipe is for all of you out there, whose fondest memory of Brazil was popping a warm, cheesy, gooey, chewy Pão de Queijo in your mouth!







1 cup Water
1 cup Whole Milk
1 cup Vegetable Oil
1 ¼ tsp Salt
1kg Povilho Azedo (Sour Cassava Flour)
4 Eggs
2 cups Grated Parmesan Cheese



Preheat oven to 350 degrees. In a sauce pan, combine water, milk, oil and salt. Heat over medium heat for about 2 minutes. Do not let mixture come to a boil. Sift flour into a bowl. Pour milk mixture over flour slowly and let sit for a few minutes. Add eggs and cheese, mixing well by hand until a smooth texture is achieved. Let dough sit for about 15 minutes. Roll the dough into little balls. Place on a greased and flour baking sheet and bake in oven for 15 minutes or until balls are golden.

4 comments:

Guta said...

I was pleasantly surprised to find out that these bread rolls are actually gluten free. So, they are good for people with intolerance to wheat.

I am wondering how you rate the mix "Pão de Queijo Yoki". Do you recommend that?

Mrs.Mandr0id said...

Yum :)

Emme Ribeiro said...

Guta: the yoki doesn't come close to using the Povilho Azeido!

whatsfordinner-acrossstatelines said...

These sound really good, and I like how you can freeze them!
-Gina-