Brazilian Cheese Bread (Pão de Queijo)

 

I didn’t know that you could make bread with Tapioca flour until I read the post by Little Teochew about the very delectable  Brazilian Bread early last month. I earmarked it but I totally forgotten about this recipe (blame it on my kids public exams). However, this morning while I was blog surfing, I saw this easy recipe on Rasa Malaysia. The pictures of this bread is so pretty that I told myself I have to bake them today.

 

 Ran to my kitchen and found a packet of Tapioca flour in the Pantry. So… with all the ingredients in hand, I whipped up this little cutie in less than 30minutes. This is such an easy and fast bread to make. Just dump everything into the blender/food processor. No kneading, no proving required!!!!!

As I do not have a mini muffin tin, I used a regular size muffin tin. It would definitely have a cuter and more petite look with those mini muffin tins. Nonetheless, the taste is not compromised by the size. The heavenly aroma of the cheese permeates the entire house once the oven door is opened. 

Instead of cooking the whole batch, I kept half in the fridge for this weekend. (The batter can be stored in the fridge for up to a week). 

One thing I must say is that this is not your regular light and fluffy bread. The texture is chewy (like mochi).

Perfect to be consumed while it is still warm. So puffy & yummy!!!

Wanna try???

Brazilian Cheese Bread(PÃO De Queijo)

(from Simply Recipes)

Ingredients :
- 1 egg (at room temperature)
- 1/3 cup olive oil* (I used canola 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 ( I used a combination of grated mozzarella and parmesan)
- 1 teaspoon of salt (or more to taste)

Method :

• 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.
• 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.

The batter is enough for 16 mini muffin sized cheese breads.
* Note: For me, half the batter yield 6 as I used a regular size muffin tin.