These little Brazilian Cheese Bread are crispy outside and amazingly soft and chewy inside!
Since staring this culinary marathon, I am pretty much every morning at my local Whole Foods to get the ingredients I need to make all my “winning” dishes. I really love getting there first thing in the morning, as it isn’t busy at all, barely anyone in the shop and I can get quick in and out…in just 20 minutes.
Today, as I was getting everything out of my cart at the checkout, the lady asked me for how many families was I shopping for? Apparently, in my area, people are so busy that they don’t do their grocery shopping and they pay someone to do it for them….Hahaha, she thought I am a “paid helper” :). I shocked her first thing in the morning, explaining that I am cooking everyday 2 dishes from various cuisines and that she will see me again probably tomorrow, as I have no idea who is going to win today 🙂
Back to our adventure, I found a delicious Brazilian recipe for today, Cheese Breads – Pão de Queijo.
These little cheese puffs are crispy outside but amazingly soft and chewy inside. They are so easy to make at home and you only need milk, vegetable oil, eggs, tapioca flour and parmesan cheese. That’s it! You’ll have in just 30 minutes the most addictive cheese flavored snacks. You have been warned!
- 2 eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 2 cups tapioca flour
- 1 cup Parmesan cheese
Combine the milk, oil, and salt in a medium saucepan and bring it to a gentle boil over medium heat. Remove from heat as soon as you see small bubbles coming through the milk.
Add all of the tapioca flour to the saucepan and stir until combined. The dough should be gelatinous at this point.
Beat the dough for a few minutes until it smooths out and has cooled a little bit.
Whisk the eggs together in a small bowl. Add the eggs into the dough in two additions, waiting for the first addition to be fully incorporated into the dough before adding the second.
Add the cheese in the mixture and mix until fully incorporated.
Using a tablespoon scoop rounded portions of the dough into balls on the baking sheet leaving a space of an inch apart. Dip your spoon in water to prevent sticking.
Transfer the sheet with the puffs to the oven. Bake for 25 minutes, until the balls have puffed and the outsides are dry, and they are just starting to color. Cool briefly and eat.
This recipe was adapted from here