ridiculously easy brazilian cheese roll - pão de queijo

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 many 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 using the Minas cheese. I have used cheddar cheese and Monterey Jack as well and the recipe worked fine. 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 way? 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. You can also use a regular muffin pan and this recipe will yield about 9 to 10 rolls. You might need to leave the rolls n the oven longer if using a regular muffin pan.

Note: 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 cheese tool recipes. Most 'blender style' recipes I've tried made a very airy and dry cheese roll, which I don't like. My recipe calls for more cheese, making the roll chewy and denser. The consistency is similar to the cheese rolls made by kneading the dough. It is really a matter of personal preference. 

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)

what to do:

Preheat oven to 355 F.
If using a blender just put everything in the blender and blend until all ingredients are well mixed.
I prefer to use a bowl and a whisk.
Whisk first the milk, oil, and eggs together. 
Add the tapioca flour after that. Mix well.
note: I don't like using the blender because sometimes the flour gets stuck on the walls.

Add the cheese. Mix well.
Scrape sides of bowl (or blender) to make sure all ingredients are incorporated.

Pour batter in greased muffin pans. I use oil spray. 
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 remove one roll and open it to check.

what can go wrong: If you leave the rolls for too long in the oven they will get too dry and too hard. I usually bake them for 17 minutes but you really need to adjust the time to your oven.

The best is to eat the rolls when they are still warm. 

Cold pão de queijo is not the same. Warm it up in the microwave for about 10 seconds before eating.

You can keep the rolls in the refrigerator in a seal container or Ziploc bag and reheat them the next day before eating but this recipe is better when eaten on the same day.

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.



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 liquidificador. 


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