Pão de queijo (Brazilian cheese bread)
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I discovered the delights of pão de queijo on my first visit to Brazil. Looking over Copacabana Beach with coffee in hand, a plate of pão de queijo arrived at the table.
On first glance, they look like a small bread roll, but when you break it open, the texture of the cheese inside is delightfully soft and chewy, against the crispy exterior.
These couldn’t be simpler to make. There are a few ingredients that are easy to source, and then all you need is a blender and a mini muffin pan.
They’re great as an hors d'oeuvre with a drink, but buyer beware - a whole tray can disappear before you realize!
Pão de queijo
Pão de queijo
Servings: 12 mini muffins
Ingredients
1 1/2 cup tapioca starch
2/3 cup milk
1 egg
1/3 cup olive oil
1/4 cup grated parmesan cheese
1/4 cup grated mozzarella cheese
1 tsp salt
Instructions
Preheat oven to 400°F (200°C).
Add the milk, egg, oil, cheeses and salt into a blender and blend together.
Add the tapioca flour to the blender, and very slowly increase the speed to combine the ingredients together. It should form a smooth, pourable batter.
Spray a mini muffin pan with oil, and pour the batter into the cups to about 2/3 full.
Place tray in the oven, and bake for 18-20 minutes until the bread is puffed and lightly browned.
The pão de queijo is best served warm.
