Pão de queijo

Pão de queijo

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A

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 👌

Preparation

20 min

Baking

25 min

Resting

0 min

Ingredients

2Servings
33⅓ g
Cassava starch
8⅓ ml
water
8⅓ ml
milk
8⅓ ml
oil
tbsp
salt
¼
eggs
26⅔ g
grated cured cheese

Utensils

bowl, saucepan, wooden spoon

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

  • Step 1/6

    • 33⅓ g Cassava starch
    • bowl

    Pour the cassava starch into a large bowl.

  • Step 2/6

    • 8⅓ ml water
    • 8⅓ ml milk
    • 8⅓ ml oil
    • 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

    • ¼ eggs

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

  • Step 5/6

    • 26⅔ 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.

  • Enjoy your meal!

    Pão de queijo

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