Brazilian Cheese Bread (Pao de queijo) - recipe?
I went to Fogo de Chao today (in LA) and had their cheese bread for the first time and I was blown away! I think I ate more of those delicious, chewy yellow balls than I did meat...
Does anyone know of a good recipe for these delicious cheese bread balls? Or something similar?
I am Brazilian and lived abroad for many years and would like to give you all hungry for a tasty pão de queijo a really simple advice that will upgrade your YOKI mix powder! Just add 100gr (1 pack) of greated parmesan cheese in the mix along with the eggs and stuff. Your YOKI pão de queijo will never taste that good ! At least that´s what I used to do in the US when I could only find YOKI. I also found very hard to find "pouvilho azedo" in the US.
I don´t know if I can send a link here but here is the best, cleanest and easiest recipe for a Blender Pao de Queijo http://www.rainhasdolar.com/index.php...
It´s in portuguese but nowadays with google translator everyone can read it ! So easy to make !!!
Highlight for the 2-3 eggs that were not mentioned in the recipe, but mentioned below in the comments ! Although some people made without the eggs and it did work as mentioned in the link.
Pouvillho AZEDO is the one to be used !!! If you use POuvilho DOCE it may get chewy !
Hope you all enjoy!
This recipe is from "What's Cooking in Rio", a fund raising book published by the American Society of Rio. The first edition was published in 1960, they are now on the fourth edition (2001).
2 cups cassava or manioc or tapioca flour (polvilho doce in Portuguese)
1/2 cup water
1/2 cup melted shortening
1 teaspoon salt
1 cup grated Minas cheese*
* another cookbook uses parmesan
Preheat oven to 450F. Grease a cookie sheet.
Bring water and shortening to a boil. Slowly add flour while stirring continuously. Remove from heat, add salt, cheese and eggs. Knead well. Grease hands and form into balls 1 1/2 inches in diameter (ping pong ball sized). Place on greased cookie sheet about 2 inches apart. Bake for 20 minutes. Makes about 20.
If you make these, let us know how it turns out!
I've been making them for 15 years - here's my recipe that was given to me by a friend from Rio. You can easily order polvilho flour from any number of online Brazilian specialty stores.
1/2 cup vegetable oil
1 3/4 cups polvilho (doce or azedo, either kind will work but I prefer azedo)
1 tsp salt
1/2 cup milk
1 cup parmesan cheese ( you can use pre-grated)
Mix it all together in a bowl. Scoop balls onto a greased cookie sheet ( I use a melon baller), or into mini-cupcake papers sprayed with Pam. Bake in a 350 degree oven for no more than 20 minutes.
Easy and delicious! And don't forget the caipirinhas.
Is there a particular order to adding the ingredients? In some recipes I've found online, they say to boil the liquids and then add the dry ingredients - mixing well. Then to add the eggs and cheese. Do these instructions apply to your recipe as well? Or can I just throw everything into a bowl?
I have lived in Brazil for 12 years and I am a food lover, so I understand your feelings and desperateness to learn to cook "Pao de queijo". Since I have prepared it myself a number of times, you may want to follow the recipe below:
1 lb (450 - 500 g) Polvilho azedo (Sour or fermented Tapioca/Cassava flour)
1 cup (240 mL) whole milk
1 cup (240 mL) filtered water
3 medium eggs beaten
1 tsp (5 mL) common salt
1/2-cup (120 mL) cooking oil
6-8 oz Parmesan cheese (grated)
1. Mix milk, water, oil, and salt well in a large metallic container.
2. Bring it to boil. Turn off heat.
3. Mix polvilho well with a wooden spoon/spatula. Let it cool so you can knead.
4. Add beaten eggs and knead until smooth. It'll be too sticky. Have patience.
5. Gradually mix cheese until the dough stops sticking in your hand. Knead well.
6. Make 1-inch balls and place them on a baking pan with some space between them for expansion.
7. Pre-heat oven at 350 degrees Fahrenheit and put the pan on the bottom rack.
8. Let it cook for 20 to 30 minutes depending on the size of the ball until slightly brown.
Serve hot with breakfast or as snack to go with tea, coffee, or soft/hard drinks.
I have tried making these cheese rolls several times and they seem to be too chewy in the middle. I am not sure what I am doing wrong?? Last time I used 3 3/4 cups of the tapioca flour... is that my problem? Should I be using more flour?? I am also using cotija cheese.
I have a couple of "from scratch" recipes at home, if nobody else has answered by the time I get home from work tonight I'll post them.
For easier alternatives, find a Brazilian grocery store (there must be at least a few in LA). They will carry boxed mixes -- Yoki is a common brand. And they may also carry the frozen ready-to-bake dough -- Forro de Minas and Sadia are two of the big brands. I use the frozen ones often and they turn out really well. No need to defrost them before baking, just preheat the oven and pop them in.
ugh how can you recommend the box yoki mix? it tastes nothing like the real thing!
i've tried yoki - gross. nothing like the pao at fogo de chao in beverly hills. or any pao de queijo in brasil for that matter. ;)
i've also bought those frozen brands you mentioned. they are OKAY, definitely better than the powder mix, but still not up to par.