Brazilian cheese roll or 'pão de queijo' is a very popular snack or breakfast item in many parts of Brazil. It's gluten free and it has a unique chewy consistency that foreigners either hate or love. The majority I know love it. There are two basic ways of making pão de queijo. This recipe is the easy way and that's why I call it the 'ridiculously easy Brazilian cheese roll recipe'.
No final do post tem a receita em português :)In Brazil 'pão de queijo' recipes call for 'polvilho doce' or 'polvilho azedo' or both. You can find these two types of flour online or in Latin stores. In the US you can use tapioca flour as a substitute, which you find in most regular markets. These flours are very fine, which gives the cheese rolls its unique consistency.
Polvilho doce and azedo are cassava flour. It is not very easy to find cassava flour in the US. Both tapioca and cassava flour are made from the cassava plant but there is a difference. I found this blog post that explains the difference between both.
In Minas Gerais, the state where 'pão de queijo' originated, the recipes call for 'Minas cheese'. You can use the Latin 'queso fresco' as a substitute, which lately I have been finding in regular markets in Portland where I live. Latin markets usually have queso fresco. In many parts of Brazil people make 'pão de queijo' with Parmesan instead of Minas cheese. I have used cheddar cheese and Monterey Jack as well and the recipe worked fine. However my favorite is Parmesan or Asiago.
You can eat 'pão de queijo' as it is or you can spread cream cheese in the rolls. In Brazil we use the 'requeijão', a silky cheese spread. You can actually put anything savory or sweet in your pão de queijo, as you like. Just keep trying all possible combinations, until you find your favorite way of eating 'pão de queijo'. My favorite? With salted butter only. But it needs to be a good quality butter, such as the delicious Kerrygold Irish butter.
This recipe yields about 16 to 18 cheese rolls if using a mini muffin pan. If using a regular muffin pan this recipe will yield about 9 to 10 rolls.
Notes:
This recipe makes cheese rolls that are denser than other similar recipes. In Brazil this is called "Pão de Queijo de Liquidificador", Blender Cheese Bread, and they are the easiest recipes for cheese rolls. Most 'blender style' recipes I've tried made very airy and dry cheese rolls, which I don't like but some people do. My recipe calls for more cheese, making the roll very chewy and denser than others. It is really a matter of personal preference.
I do not use a blender because some of the dough gets stuck on the sides of the blender and it is more work to scrape the sides and to clean the blender after.
Pão de queijo is supposed to be eaten warm. Cold pão de queijo is not the same. If the rolls are cold warm them up in the microwave for about 10 seconds before eating.
You can keep the rolls in the refrigerator in a sealed container or Ziploc bag and reheat them the next day before eating but i prefer to eat them on the same day they were baked.
what you need:
- 1/2 cup milk
- 1 1/2 cups tapioca flour or polvilho azedo
- 2 eggs
- 1/3 cup olive oil (or vegetable oil)
- 1/4 teaspoon salt
- 3/4 cup shredded Parmesan or queso fresco (about 3oz)
Preheat oven to 355 F.
Whisk the milk, oil, and eggs together.
Add the tapioca flour and salt after that. Mix well.
Add the cheese. Mix well. Scrape sides of bowl to make sure all ingredients are incorporated.
Pour batter in greased muffin pans. Oil spray works well.
Wipe any dough that dripped out of the muffin holes.
Bake for 17 to 20 minutes or
until the dough is cooked inside.
You can check if it's done by removing one roll and opening it. It will be soft, gooey but cooked. It can be little tricky.Eat the rolls while warm. You can reheat them for 10 seconds in the microwave.
what can go wrong: If you leave the rolls for too long in the oven they will get very dry and hard. I usually bake them for 17 minutes but you really need to adjust the time to your oven.
Brazilian Cheese Rolls Recipe (Pão de Queijo)
what you need:
- 1/2 cup milk
- 1 1/2 cups tapioca flour or polvilho azedo
- 2 eggs
- 1/3 cup olive oil (or vegetable oil)
- 1/4 teaspoon salt
- 3oz shredded Parmesan or queso fresco (about 3/4 cup)
what to do:
Preheat oven to 355 F.
Put everything in a blender and blend until all ingredients are well mixed.
Pour batter in greased muffin pans.
Bake for 17 to 20 minutes or until the dough is cooked inside.
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| RECEITA EM PORTUGUÊS |
Pão de Queijo de Liquidificador
você vai precisar de:
- 1/2 copo de leite
- 1 1/2 copos de polvilho azedo
- 2 ovos
- 1/3 copo de azeite de oliva
- 1/4 colher de sobremesa de sal
- 85 gr de queijo de Minas ou parmesão ralado (cerca de 3/4 copo)
como fazer:
Aqueça o forno a 180 C.
Coloque tudo no liquidificador ou processador de alimentos e bata até que todos os ingredientes se misturem.
Coloque em forminhas de empada untadas com óleo.
Asse por 17 a 20 minutos ou até os pãezinhos estarem cozidos por dentro.
Nota: Eu misturo os ingredientes com um fouet numa tijela porque eu não gosto de lavar copo de liquidificador.
2020
