INGREDIENTS: tsp = teaspoon tbsp = tablespoon
120 ml water
800 g tapioca flour/cassava flour
230 ml whole milk
230 ml vegetable oil
2 large eggs
350 g grated cheese
- Heat the oven to 190°C.
- Place the water in a small saucepan and heat over low heat.
- In a large bowl, mix the starch and salt and slowly pour the heated water over the starch to scald
- Place the milk and oil in a saucepan and heat over medium heat.
- As soon as the mixture boils, slowly pour over the starch scalded.
- Stir well with a wooden spoon until all the liquid is incorporated.
- Add the eggs one at a time to the dough.
- Knead vigorously in with each addition to fully incorporate each egg.
- The dough will not be smooth, do not be alarmed anyway.
- The texture is a little more rustic, with grits of sprinkles, and a little sticky.
- Add the grated cheese and knead really well.
- Roll the balls, place on the baking sheets and bring to bake for about 25 minutes until golden.
* NEVER use a microwave oven to bake Cheese Bread.
* You can freeze the balls in freezer bags for up to 1 month and bake them frozen for the same amount of time.
Cheese bread (Pão de Queijo) is a small, baked cheese ball, a popular snack and breakfast food in Brazil. It is a traditional Brazilian recipe, from the state of Minas Gerais (Brazilian southwest).
Pão de queijo originated from African slaves like many other Brazilian foods. Slaves would soak and peel the cassava (manioc) root and make bread rolls from it. At this time, there was no cheese in the rolls. At the end of the 19th century, more ingredients became available to the Afro-Brazilian community such as milk and cheese. They added milk and cheese to the tapioca roll making what we now know as Pão de queijo.