Pão de Queijo
Pão de Queijo: The Delight from Brazil
Brazil is known for its stunning beaches, vibrant music scene, and incredibly friendly people. But the country also has a diverse cuisine that has produced many culinary treasures, including the delicious Pão de Queijo.
Pão de Queijo, which translates to cheese bread, is a Brazilian pastry made from Polvilho Azedo (Polvilho Azedo is a special type of tapioca flour that is widely used in Brazil and other parts of Latin America. It is made from cassava roots and obtained through a process called cassava starch extraction.) and cheese. It is a popular snack in Brazil and is often served for breakfast or as a side dish to other meals.
Originally from the Minas Gerais region in southeastern Brazil, Pão de Queijo has been produced since the 18th century and has spread throughout Brazil and beyond in recent years.
What makes Pão de Queijo so special is its unique texture. It is crispy on the outside and soft and grainy on the inside, with an intense cheese flavor. Traditionally, it is made with Minas Gerais cheese, but other varieties can be used depending on taste.
And now for the recipe from our housekeeper at Fazenda Ipiranga in Brazil Lucimara Aparecida Angelino de Oliveira.
- 500 g Polvilho Azedo, alternatively: tapioca flour (available in drugstores)
- 2 eggs
- 1 cup milk
- 1/2 cup oil (e.g. rapeseed oil)
- 1 teaspoon salt
- 200 g grated cheese (e.g. parmesan, mozzarella or gouda)
- Preheat the oven to 180°C.
- Mix the Polvilho Azedo and salt in a bowl.
- In a pot, heat the milk and oil until it starts to boil.
- Pour the hot milk-oil mixture over the Polvilho Azedo and stir well.
- Add the eggs one by one to the mixture and continue stirring.
- Add the grated cheese and stir again until everything is well mixed.
- Shape small balls with about 3 cm diameter and place them in a muffin tin (lightly greased beforehand)