‘Pão de Queijo’ (Cheese Bread in Portuguese) is a small cheese roll, a popular food in Brazil. The reason why I started baking ‘Pão de queijo’ is because I simply fell in love with this bread roll when I first tasted it in Japan.
More then 10 years ago, my family lived in a city in Japan for a short period of time. Many Brazilian ‘Dekasegi’ people were living in the city and I surprisingly came across many Brazilian food there. ‘Pão de Queijo’ bread mix was available from most supermarket stores.
Here in Melbourne where I live now, ‘Pão de Queijo’ is an unknown food. I have to make it from scratch. Fortunately it is quite easy as the main ingredient Tapioca Flour is commonly available from any stores.
Tapioca Starch Flour 2 cups
Milk 2/3 cup
Water 1/3 cup
Canola Oil OR Vegetable Oil 3 tablespoons
Salt 1/4 to 1/2 teaspoon *depending on the saltiness of the cheese
Egg 1 *lightly whisked
Grated Parmesan Cheese 100g
- Heat the oven to 180C and arrange 2 racks to divide the oven into thirds. Line 2 baking trays with baking paper.
- Place Tapioca Starch Flour in a large bowl.
- Heat Milk, Water, Oil and Salt in a saucepan and bring to the boil, stirring occasionally. Then add to the Tapioca Flour, quickly stir and mix until you see no more dry Tapioca Flour. You might need a great deal of muscle to mix until smooth.
- Beat in the Egg gradually and mix well until smooth.
- Add the grated Cheese and keep mixing until completely smooth. Whew, the hard work is now over! The dough is very sticky, stretchy and soft.
- Wet a spoon and your hands, make about 2cm to 3cm balls and place them on the prepared baking trays. I usually place 12 balls per tray.
- Bake for 15 minutes. Rotate the baking trays between racks to bake evenly. Bake 10 more minutes or until the Bread Rolls have puffed and slightly coloured. Cool for a few minutes and serve warm.
I see this with sesame seeds sometimes. Do you know how to make it that way?
I have never seen and tried sesame seeds version but it sounds yummy. I might try to make it one day. Thanks for your comment, Cynthia.