Wednesday, November 3, 2010

Easy Brazilian Cheese Bread

Pão de Queijo, also known as Brazilian Cheese Bread.
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I may have a sweet tooth, but I do love my savoury treats just as much, like Shrimp Samosas or Mushroom Bruschetta. This Brazilian Cheese Bread was a savoury teatime snack I made recently. The recipe - from Elise's blog - came recommended by Evan. I love things twee and petite ... and these little ones made me go "awwww" when I first laid eyes on them.


The batter can be kept refrigerated for up to a week. Which means, you can make fresh batches of Brazilian Cheese Bread whenever you want to eat them.

This "bread" is as easy as it can get. Everything goes into your blender/food processor, and a few pulses later, your batter is ready. No need to knead. Or proof. Or shape. How's about that?

One thing though, this is not your usual soft, fluffy bread. It's also nothing like Popovers and/or Yorkshire Pudding, although they do look similar. Instead, the texture is chewy and gelatinous, much like mochi. Are you intrigued yet? ;) Personally, I prefer Popovers (more eggy and milky) but hey, everything's worth a try. You don't try, you'll never know!


Watch them bloom.


Freshly baked.

Recipe
(from Simply Recipes)

- 1 egg (at room temperature)
- 1/3 cup olive oil*
- 2/3 cup milk
- Scant 1 1/2 cups (170 grams) tapioca flour
- 1/2 cup (packed, about 66 grams) grated cheese of your choice**
- 1 teaspoon of salt (or more to taste)

* If, like me, you do not like the smell and/or taste of olive oil in your bakes (URGH), substitute with a neutral oil, like sunflower or canola. I used canola oil this time but I'm wondering how it would have tasted if I had used melted butter instead? Hmmm ...

** I used a combination of grated mozzarella and parmesan. I believe the parmesan gave the golden tops their speckled bits.


1 Preheat oven to 200°C. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later (I don't recommend the latter).

The batter is enough for 16 mini muffin sized cheese breads.
* Note: For me, the batter filled up 2 of these 12-muffin trays.

Nom nom nom.
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40 comments:

  1. very cute. I so want your oven ....or at least one with a light inside....

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  2. I love these!!! Quick and easy can be a great afternoon tea-snack especially with those cheesey content... :p

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  3. very cute! they look like popovers :)

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  4. Yup, sure I'm intrigued to try this mochi-like bread. Sounds yummy!

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  5. Looks gorgeous!! And I have to get mini muffin trays!

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  6. yum! simple and easy to make!! i'm going to bake them soon :)

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  7. I can't wait to make this one for my husband, Ju. He will love it (I will too!).
    xo~Tracie

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  8. Ha! Yes! I think butter is better in bakes but I am not sure cos I don't bake. At least, butter smells better than olive oil in the hot oven.

    These cheese bread look like the mini petite cheddar cheese biscuits made famous in Red Lobster.

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  9. They are such cuties! This I got to try. I love easy baking!

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  10. Ju! I love Pao de quiejo! My husband and I had it long ago in Shanghai and he always bugs me to make it. Now I have no excuse!

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  11. omg omg ju, u made these!!! yours look really elegant and cute, mine are nowhere like yours, they look like little globs of dunno what :( i adore these and i always buy from provence bakery but somehow i dunno why this recipe isnt like provence one, its denser and the tops arent crispy, but the thing i like is they're cheesy enough :D hmpf im craving for them again after seeing yr entry!!

    oh oh, and i realized u blended together just like what the recipe stated, i actually used my own method like making choux - boil butter & milk, add in flour then eggs & cheese haha

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  12. So tiny and cute! It sound easy and simple to make. Bookmarked this first in my to-do-list.

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  13. Pop up so pretty! I bet smells nice while you baked this. Love it Ju <3

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  14. So cute and lovely... I could pop them all...

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  15. How cute! I made this in September and it's still my most popular post. People just love cheese bread!

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  16. Ju..everything you make ends up looking like you..So cute and pretty..These look so delicious and fluffy.. and cheesy..

    I am happy you find good different recipes and share.. even the measuring cup looks good chez toi.Steamy sweetie:)

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  17. this is my kind of food. i may even have to make these today. problem..i may eat the whole tray prior to my kids coming home! is that so wrong?

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  18. can there be anything more adorable, they have puffed so well :)

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  19. Wow...how cool are these. I am a huge popover fan.
    That was exactly what I was thinking and then I read what you said...lol!
    Your pics are breathtaking Ju!

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  20. the bread looks so cute when inside the tray, looks like cute little balls.

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  21. I made these this weekend after finding them on another blog. I didn't ever hear them called Brazilian Cheese bread before. I've seen and eaten them at Korean bakeries. They also have a black sesame version at korean bakeries. I love these and I can't believe how easy they are to make.

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  22. Thanks for much for posting this recipe. These are quite similar to the ones that they have at Fogo De Chao which I have been dying to replicate. Thanks!!

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  23. What Tapioca flour did you use? The local ones that you can get from provision shops or the Bob's Red Mill type?

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  24. These are too cute, and glutenfree too. A great bread everyone can enjoy.

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  25. Hey, need some help with this recipe cos I'm kinda a noob, so I tried and tested it exactly to your instructions (thank you! ) and they turned out beautifully, if a little too chewy for my family's tastes.

    Any way to make it less chewy? :S

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  26. OK, these not only look delicious, but are insanely adorable! I'd love to serve them for guests!

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  27. Hi everyone, thanks for your comments. :) Looks like some of your have already eaten this (or variations of this bread). Real foodies, you all are!

    Sarah: You do NOT want my oven. It's crazy! :(

    Evan: Thank you for recommending this recipe. I would never had known of Brazilian Cheese Bread oherwise. Heh. :D

    Jasmine: Regular tapioca flour.

    Natalie: It's the tapioca flour that makes it chewy. I am guessing (and I emphasise on the word "guessing") that if you want it less chewy, perhaps, substitute half the tapioca flour with regular plain flour? Otherwise, why not try making Popovers if you haven't already? :)

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  28. Yum, I've loved pao de queijo ever since I ate them in Brazil. They're so addicting that I never could stop at just one.

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  29. While many people cannot stop themselves when it comes to sweets, cheese is my true weakness. These gorgeous little puffs you made would be like crack to me. Seriously.

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  30. Aiyo, this is my favorite. Always go to this Brazilian buffet and load up a bunch of these!!!

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  31. This is really cute, like the small pop-in-the-mouth size. :)

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  32. How funny, I saw this and was so surprised. I'm brazilian and I make pao de queijo all the time but have never seen another recipe on anyone else's blog. I had no idea Simply Recipe had it on her site.

    Your looks amazing.

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  33. Hi I've made these using recipes I've found online but they don't quite taste exactly like those sold in bakeries, albeit they're quite similar. Hmm
    I'm wondering if you've tried the bread from provenance or sun moulin at the basement of shaw?? Because these buns are sold there and I'm wondering if you know how to duplicate them? (:

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  34. I also love the Columbian version, pandebono, which substitutes corn masa meal for some of the tapioca starch (not corn starch, not corn meal either; the fine, white, corn-tasting stuff that is used for making tortillas). It makes them less gelatinous and the corn flavor really complements the cheese.

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  35. is there any way to make them without a food processor? they look divine!!

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