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Pão de queijo

Too few ratings

André Castro Silva

Community Member

“Delicious, tradicional and gluten free cheese bread from Minas Gerais - Brazil. Sweet cassava starch yields chewier cheese breads while sour cassava starch results on drier and hollow cheese breads, combined create great ballance. The cheese can vary but should always be cured. Goes really well with savory or sweet fillings such as guava paste or pulled chicken and magnificent on its own with some coffee! Get creative 😉”

Difficulty

Easy 👌
20
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Pieces:-30+
500 g Cassava starch
125 ml water
125 ml milk
125 ml oil
1 tbsp salt
eggs
400 g grated cured cheese

Utensils

  • bowl
  • saucepan
  • wooden spoon
  • Step 1/6

    • 500 g Cassava starch
    • bowl

    Pour the cassava starch into a large bowl.

  • Step 2/6

    • 125 ml water
    • 125 ml milk
    • 125 ml oil
    • 1 tbsp salt
    • saucepan

    Combine all liquids and salt in a small saucepan and heat until it boils.

  • Step 3/6

    • wooden spoon

    Pour the boiling mixture over the cassava flour gently mixing with a wooden spoon so that all is wet and let cool down to room temperature.

  • Step 4/6

    • eggs

    Add the eggs, previously beaten with a fork, mixing thoroughly with the wooden spoon untill everything is combined.

  • Step 5/6

    • 400 g grated cured cheese

    Add the cheese and correct the salt as it depends on the salt content of the chosen cheese.

  • Step 6/6

    With oiled hands, using a table spoon to grab the dough, make 3 cm diameter balls and bake in a 180° pre heated oven for around 25min. They shoud be firm and lightly coloured on the outside.