Por
Master Receita Solta
"Artisanal cheese bread made with sour cassava starch, eggs, milk, and a generous amount of grated minas cheese, baked in a preheated oven until golden. A homemade recipe that results in a thin golden crust and an airy, elastic crumb with a pronounced cheese flavor."
- The sour cassava starch ensures the characteristic expansion and the hollow crumb with the typical chewy texture of the Pao de Queijo. - The generous proportion of cured Minas cheese provides the fat and salt necessary for authentic flavor and intense aroma. - Mixing the liquids directly into the dry ingredients without scalding creates a pliable dough that is easy to roll with greased hands.
Preheat the oven to 180°C (350°F).
In a bowl, mix the sour cassava starch and salt.
In another bowl, beat the eggs, milk, and oil until homogeneous.
Pour the liquid mixture over the starch and mix well with a spoon.
Add the grated cheese and the baking powder, mixing until incorporated.
With greased hands, shape the dough into small balls.
Place the balls on the baking sheet, leaving space between them.
Bake for about 25 to 30 minutes, or until golden brown.
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- Add two tablespoons of dried herbs like oregano and chopped rosemary to the dough before rolling into balls. - Add 80g of very finely chopped smoked calabresa sausage or fried and dry bacon to the cheese mixture. - Fill the center of each ball with a small cube of cheese, guava paste, or firm curd cheese before baking.
- The cured Minas cheese can be replaced by semi-cured cheese, grated Canastra cheese, or fresh parmesan cheese. - Olive oil can be swapped for softened lard or unsalted butter to enhance rustic notes. - Whole cow's milk can be replaced by skim milk or warm filtered water.
Pao de Queijo should preferably be consumed hot right after baking. Leftovers last 2 days in a sealed plastic bag and should be reheated in the oven at 180°C for 5 minutes to recover the crispy crust.
Shape the balls and freeze them raw on a baking sheet for 2 hours until firm; transfer to airtight bags for up to 3 months. Bake the balls directly frozen in an oven at 180°C for 30 to 35 minutes.
Inseparable pair of the traditional freshly brewed coffee, creamy sliced requeijão, farm butter, and slices of raw ham or artisanal salami.
Sour cassava starch contains complex carbohydrates from cassava; the recipe uses a high proportion of protein cheese, but it is not strictly ketogenic.
You can, but sweet tapioca starch generates more compact and rounded Pão de Queijo, while sour ensures greater expansion and an aerated crumb.
Do not open the oven door for the first 20 minutes and let the breads brown well so that the outer crust has mechanical support.
Prolonged rest is not necessary; as soon as the ingredients are homogeneous and pulling away from the bowl, you can shape them into balls and take them to the oven.
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