My memories since I can remember anything, in regards food, is the Pão de Queijo. It is definitely one of the most quick snack Brazilian typical food found in almost any town.
Typically eating while having a cup of coffee, it is most common found in state of Minas Gerais, where I have roots from my father side, I can remember every time we went in a family trip my father always stopped to eat Pão de Queijo. I could not wait to have our next one, just so we could have some more. And I still do the same in this very day, whenever we go to Brazil for holidays, in the very first stop, Pão de Queijo and black coffee, please.
Spending a day in grandmother house or any other aunt was no difference, there were always Pão de Queijo going around.
No one knows exactly where it originated from, I mean, who invented. All we know is this is a typical snack found in almost anywhere in Brazil, in small vends, street vends, shops, coffee shops and not just in Brazil, but in Argentina, Colombia and Ecuador. Some says was the African slaves brought by the Portuguese in the 18th century, some says is the actual natives, named Indians from South America, but no one knows exactly.
The popularity of this delicious typical Brazilian snack wasn’t a success until 1950s when exploded in sales cross the country.
It is nice cheese chewy inside and crispy outside is a must for any cheese lovers, combining with coffee it’s heaven.
The success of it is due to the flour used, you can use cassava flour or tapioca flour, don’t use all purpose flour, it simple not the same, you can get both flour in most places this days, search using Google to find one nearest you, wherever you are. Here in UK, if you are in London or Manchester you can get it from one of the Brazilian groceries shop. Fill free to share here if you know anyone in your region.
How To Make Brazilian Pão de Queijo [Brazilian Cheese Bread]
Inspired By our gorgeous Grannies
Makes approximate 35 units
- 200 ml of full fat milk
- 200 ml of vegetable oil (rapeseed, sunflower oil)
- 1 tsp of salt
- 500g of Tapioca Starch
- 250g Cheddar or Parmesan or 50%-50%
- 2 eggs
- 50g of Parmesan cheese fine grated to sprinkle on top before place in the oven
- Place in a pan the milk, together with the oil and salt, bring it to boil.
- Place the tapioca starch in a bowl slowly start to place the boiled liquid on top and help mix using a cooking spoon, mix using the spoon all the liquid.
- Put the eggs one in each time, interlace with cheese while mixing all and continue mixing until is a soft elastic dough, you can use your hands at this point, mix for 10 minutes.
- Now make some small dough, more or less the size of your inner hand, roll using both hands or the table top where you have been rolling the dough.
- Use the fined grated Parmesan cheese to slightly cover it and use a tin, oil or butter it first so it won’t stick the cheese buns, you can use cupcakes tray as well.
- Make sure the oven is hot, set to 200ºc and bake for 18-20 minutes or until is golden delicious color. 😉