Brazilian Pão De Queíjo Recipe

 

This is for the carb & cheese obsessed and is my favorite food of all time -- seriously. No wonder it is starting to take the world by storm. What's even better, these are authentic. Pão de queíjo (literally cheese bread) is a popular brazilian breakfast (bakery) item, like America's bagel. They sell them at train stations, bakeries, little stands on the street, bed and breakfasts...everywhere (and thank goodness). It is made with tapioca flour, parmesan cheese, milk, and eggs <<GLUTEN FREE!!>>. They're super easy to make from scratch.... some grocery stores have frozen ones... DONT DO IT. Make it from scratch. It has a gooey, stretch, bready texture that you will crave... forever. Here is the recipe. This is the best one.. trust me i've tried a million.

Pão de Queíjo

brazilian cheese rolls

makes 24 rolls 

 

Ingredients

 

1 cup WHOLE MILK <whole milk tastes WAY Better>

1/2 cup olive oil

1 tsp. salt

2 cups tapioca flour <can get this here for cheap>

2 eggs

1/2 cups parmesan cheese <use this style, not the cheap kind>

 

Instructions

1. Preheat oven to 450 degrees. Line a cookie sheet with parchment paper <must> and set aside.

2. Boil the milk and oil. Combine the milk, oil and salt in the saucepan, and whisking occasionally, bring it to a gentle boil over medium heat. Remove from heat as soon as you see big bubbles coming through the milk.

3. Add the tapioca flour. Add all of the tapioca flour to the saucepan and stir until you see no more dry flour. The dough will be grainy and gelatinous.

4. Cool the dough. Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. You can also mix by hand.  <DO NOT USE A HAND MIXER the dough will get into the whisk holes and break your mixer> Beat the dough for a few minutes at medium speed until it smoothes out and has cooled enough that you can hold your finger against the dough for several seconds.

5. Beat in the eggs. Whisk the eggs together in a small bowl. Beat the eggs into the dough in two additions, wait until the first addition has been fully incorporated into the dough before adding the second. Scrape down the sides of the bowl as needed.

6. Beat in the cheese. Add the cheese and beat until fully incorporated. The resulting dough will be very sticky, stretchy, and soft, with a consistency between cake batter and cookie dough.

7. Portion the rolls. Using a small ice cream scoop, a tablespoon measure, or a dinner spoon, dip spoon into water <to prevent sticking> and scoop rounded portions of the dough into mounds on the parchment lined baking sheet. Ping pong ball size is the goal. The balls will expand a little >> into golf balls.

8. Bake the rolls. Transfer baking sheet into the oven and IMMEDIATELY TURN DOWN THE HEAT to 350 degrees. Bake for 20-30 minutes until the outsides are dry and they are starting to color. Cool for as long as you can stand it. Honestly, they don't taste that great the next day so eat them all.

 

Printable Version Here

 

xo The Rosy Road

www.therosyroad.com