Thursday, 31 March 2016

Pao de queijo recipe


A few days ago I posted about Pao de Queijo, telling you guys the history of it, and what it is.
A whole bunch of you requested a recipe for it, and amazingly enough I had never made it myself from scratch.


I had eaten it at bakeries and coffee shops, and I've had bought the semi ready package of it.
But never had I made it from scratch. And so I researched recipes, and the true original way of doing it is quite complicated and tiring to do.
But fear not, I found a much easier way to make it, quicker and that tastes just like the original way.

So I will teach you here the quick and easy way!

Ingredients:


- 2 cups Polvilho Azedo (you may find this as manioc flour, cassava flour, sour starch, or tapioca starch - ideally use Tapioca starch)
- 1 cup milk
- 1/2 cup vegetable oil
- 1 egg
- 1 coffee spoon salt
- 2 cups grated cheese (any cheese of your preference, I recommend Parmesan, mozzarella, or provolone) +- 200g

Preparation: 

Pre heat your oven to 200 degrees Celsius or 392 degrees Fahrenheit.
Oil 20 cupcake tins generously, set aside.


Get a blender and put all ingredients in. I recommend you put the wet ingredients in it first, then the dry. Close the lid and mix until well blended through - it takes around 2 minutes.


Pour the liquid mixture into the cupcake tins 3/4 of the way full.
Put it in the oven and let it cook until it is golden brown (between 30 to 40 minutes)

Remove from the oven, take the cheese rolls out of the tins and serve right away - be careful not to burn yourself.
This food is meant to be eaten hot. It does not taste great when cold.


If it gets cold, I recommend you heat it you by putting it on sandwich makers / panini presses.
Yes, it will loose it's shape but it will taste as if you had just made it.
Cold or warmed in the microwave or any other way, the pao de queijo tends to get chewy and weird tasting.

After you just made it, when you tear it apart it is meant to have a crunchy outside, soft, airy and gooey inside. (Sorry I forgot to take a picture of this!)


I hope you can try it out, and hopefully you will like it.
If you make it, tag me in your picture.
If you have any questions, leave me a comment and I will reply as soon as possible.

11 comments:

  1. I've never actually heard of these before, but I do look forward to having a go at making them. Heading over to your other post for a bit of background.

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    1. I hope you have enjoyed the other post too.

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  2. I love Pao de Queijo, being Brazilian this is one of the dishes I make de most I even have 2 different recipes on my blog - there are so many recipes out there. My mum tried the blender recipe but it never came out quite right. Enjoy Brazil.

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    1. This blender one is actually quite good, I recommend a try!
      Thanks!

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  3. These look wonderful and I bet are delicious. I first came across tapioca flour when we visited Rio. I had no idea that tapioca was so versatile as I'd only had the pudding before. GG

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    1. If you knew the amount of different things Brazilians do with tapioca, not just the flour or the root, you would be shocked!

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  4. I've never heard of Polvilho Azedo before. It looks really good! :)

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    Replies
    1. It is actually quite tasty and easy to work with.

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  5. A a brazillian girl, pão de queijo is a necessity! www.xoxomake.com

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  6. I love the sound of these. Anything with cheese is good with me!

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