Easy Brazilian Cheese Bread
Print Options
Our tour of Brazil continues. After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. As a matter of fact, I do. My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia. I've made it several times, each time with different cheeses. Talk about addictive! I've cut Bill's original recipe down to just a third, because if I actually made a full batch (48) I could conceivably eat them all.
There are several ways to make Pão de Queijo. One method includes cooked potatoes. One method is sort of like a pâte a choux in which you cook the dough first. The quickest, easiest, short-cut method is what I describe here (and the only way some of my Brazilian friends make it). You put the ingredients in a blender. Pour them out into a mini-muffin tin, and bake. The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. You can even cook them in a toaster oven.
The only weird ingredient is tapioca flour. Bob's Red Mill makes it, and you can find it at Whole Foods. Tapioca flour is gluten-free, so this cheese bread is great for gluten-free eaters.
Easy Brazilian Cheese Bread Recipe
Print Options
Ingredients
- 1 egg*
- 1/3 cup olive oil
- 2/3 cup milk
- Scant 1 1/2 cups (170 grams) tapioca
flour
- 1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco
- 1 teaspoon of salt (or more to taste)
It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.
Method
1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.
Enough batter for 16 mini muffin sized cheese breads.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.
'삶 > 살림' 카테고리의 다른 글
| 브라질 치즈빵 - 첫번째 시도 실패! (2) | 2010/09/09 |
|---|---|
| 브라질 치즈빵 Pão de Queijo 레시피 (4) | 2010/09/05 |
| 으앙~ (0) | 2010/09/05 |
| 올 것이 왔다 - 무쇠팬 새로 길들이기 (0) | 2010/09/04 |
댓글을 달아 주세요
이 빵 맛나게 생겼따..나 빵순인데..ㅋ
나중에 나도 만들어죠~~
(드뎌 지후사진 올렸어~ㅋ 지후 보러와~~ㅋㅋ)
지후 완전 훈남이더라! 어쩜 아가가 이목구비도 뚜렷하고 표정도 다양하고... 작게 낳았다더니 벌써 많이 큰것 같던걸? 엄마 아빠가 지후한테 사랑을 듬뿍듬뿍 줬나봐~
이 빵은 오늘 처음 만들어봤는데 망했어. -_-; 아무래도 여러번 만들어봐야 제대로 만들 수 있을 것 같아. 한국 가기전까지 마스터해서 만들어줄게~ㅋㅋ
고소한 레시피네여, 특별빵이군여
몇 번 해먹어 봤는데 '아~ 그래, 이 맛이야' 할 정도의 레시피는 아니예요. 아직 치즈빵 레시피 찾아 삼만리 중입니다 ㅋㅋ