Pão de Queijo (Brazilian Cheese Bread)

We first encountered pão de queijos at Fogo de Chao some years ago. Jas received a gift certificate for Fogo (we couldn’t possibly justify a $50 buffet lunch can we?) from his aunt for his birthday, and I was lucky that he picked me to go with him *yay*! It was an amazing experience – there was a ton of delicious meat, and the salad bar was phenomenal too. I wished I had four tummies to fit in all that delicious food. That was a couple of years ago when we were still living in Baltimore. I just found out that a Fogo de Chao just opened up here in Boston! I’m excited, but I also know that it is way way out of our budget to eat there, though I still dream of that place every so often. 😦

Anyway, Fogo de Chao has these delicious cheese breads that I’ve never had before until that day. They were the most delicious little breads ever, and Jas and I both said that we could just eat these and skip the  meat (well that was what we said before we tasted any meat.) Since then, we’ve tried a couple of times to make these, and it finally worked! Try it!

pao de queijo (2)

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons garlic oil (or substitute with olive oil)
  • 1/3 cup milk
  • 1/2 cup parmesan cheese, grated
  • 1 cup (scant) tapioca flour
  • 1 egg, beaten
  • a pinch of salt

Directions
pao de queijo (3)

Add the milk, salt, garlic oil and butter in a saucepan, and warm until the butter has melted.

Let cool until it is lukewarm to touch.

Add the tapioca flour tablespoon by tablespoon to the milk, and stir to combine.

Add the egg and cheese to the mixture. Stir until all the ingredients are combined.

pao de queijo (4)

Scoop out 1/2 tablespoon of mixture onto a greased baking sheet, and repeat until all the mixture is used up.

Bake in the oven at 375F for 25 to 30 minutes. The tops should be crispy, but have little color.

Serve and enjoy! (They are supposed to be slightly sticky inside – tapioca flour!)

pao de queijo (1)

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