Move aside regular cheese bread, there's a new favorite in town - Pao de Queijo.
This beloved Brazilian bread has taken the world by storm, winning over the hearts and taste buds of people from all corners of the globe. And they are so easy to make: blend up the ingredients in a blender, pour into a pan and bake.
These mini muffins are so simple to make and adapt to your family's taste.
There were plenty of different variations for this recipe, but I went with the dump it in the blender, pour and bake method.
They may not be 100% traditional, but they are delicious.
Ingredients for Pao de Queijo
The only tricky ingredient is the tapioca flour. Yes, the same tapioca used to make pudding.
Tapioca is made from cassava, a plant indigenous to South America that made its way to Asia (particularly South East Asia) and you can find it used extensively in both cuisines.
To find the flour in the US, check the Asian or gluten free sections of your grocery store or a specialty Asian market. Or use our affiliate link and order it on Amazon here.
For the cheese, I went with Parmesan. But, I may pick up some Queso Fresco next time to be a little closer to what is probably made in Brazil. But, these are your rolls, use what you want.
Other than the flour and cheese, you need a little oil, salt and an egg.
- ⅓ cup olive oil
- 1 egg (room temperature)
- 1 ½ cup tapioca flour
- ½ cup grated cheese (Parmesan, Queso Fresco, Farmer's Cheese, etc.)
- pinch salt (more or less depending on salt in the cheese.)
- Preheat oven to 400°F. Lightly oil (or spray with cooking spray) a mini muffin pan (preferably two if you have them).
- Put all ingredients in the blender and pulse to combine, scraping down sides as needed.
- Pour into mini muffin pan almost to the top.
- Bake until browned, about 20 minutes. Serve warm.
Until next time, happy eating.
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