Photo credit: www.eater.com
The Allure of Pão de Queijo: A Kitchen Adventure
Among the delights of Brazilian barbecue, one dish stands out for its allure—pão de queijo, or Brazilian cheese bread. Served typically as an appetizer, these morsels boast a warm, crisp outer layer and a chewy, delightful interior that many food lovers find irresistible. During visits to all-you-can-eat establishments like Fogo de Chão, it’s not uncommon to indulge in multiple servings, often prioritizing these rolls ahead of the main offerings.
When I discovered that Bob’s Red Mill included a pão de queijo recipe on their tapioca flour packaging, my curiosity was piqued. It sparked my interest to recreate this beloved dish in my own kitchen.
The recipe itself is refreshingly straightforward, utilizing mostly common pantry ingredients. The most specialized item on the list is the tapioca flour, while the rest comprises shredded cheese, salt, an egg, milk, and olive oil—all staples that I found readily available at home.
The preparation instructions are simple: combine all ingredients in a blender for a quick mix before transferring the batter into greased muffin tins. Lacking a blender, I resorted to a mixing bowl. While this method took a bit longer and required some vigorous whisking to meld the tapioca flour with the liquids, it was manageable and took no more than a couple of minutes. The beauty of tapioca flour lies in its gluten-free properties, alleviating concerns about overmixing.
Initially, the batter appeared overly watery; however, I chose to trust the recipe and used a cookie scoop to fill the muffin tins, managing to fill all but one. The recipe suggests it yields 12 rolls, but I produced 11 in total.
With the tins filled, the next step was straightforward—bake them at 400 degrees for just 20 minutes. The entire process took around 30 minutes from start to finish, allowing me to multitask and clean up during the baking time. By the time I completed the tidying up, the delightful aroma of baked goods filled my kitchen.
The finished pão de queijos emerged hot and inviting, their cheesy smell rich and tantalizing. Despite the seemingly too-wet batter, they rose beautifully, taking on a perfectly rounded shape between a golf ball and baseball. As I broke them open, steam wafted out, revealing their cheesy, stretchy center. It didn’t take long for me to enjoy four of them shortly after they were out of the oven.
While this recipe is nearly perfect, there’s room for improvement. For my next attempt, I plan to double the salt from half a teaspoon to a full teaspoon, as I found the flavors a bit lacking.
Exploring different cheese combinations could also enhance the flavor profile. Pairing cheddar with parmesan or even experimenting with pepper jack and chopped jalapeños promises exciting culinary possibilities. Simple additions like garlic powder or smoked paprika may also enhance flavor without compromising the bread’s structural integrity.
Despite these minor tweaks, I am confident that anyone can successfully replicate this recipe at home, even those who may feel apprehensive about baking. Pão de queijo makes an excellent addition to any dinner party, potluck, or as a side dish for meals like chili or soup. And if they somehow remain uneaten, these delightful cheese breads freeze and reheat exceptionally well.
Additional photo illustration credits: cheese bread photo by Kat Thompson
Source
www.eater.com