Lauren Legere, Adam Rubin & Sarah Simone
November 2, 2023
Background:
Pao De Queijo means "bread of cheese" in Portuguese. Around 1700, when mines were discovered in Ouro Preto, African slaves started occupying the vast majority of the population in southeast Brazil. Slaves had to use limited, cheaper food sources that were available to them, which meant they didn’t have wheat. Instead, they started using the starch from a root plant called Manioc (also known as Cassava or yuca) which requires a great deal of labor to produce. Slaves used this starch (now known as tapioca starch) to form balls and then bake it into bread. In the 1900s, after slavery ended in Brazil, the city of Minas Gerais became known for its production of dairy. This is where milk and cheese began being added as ingredients, leading to the creation of what we now know as Pao De Queijo. It is now one of the most popular snacks and breakfast foods in Brazil and is enjoyed throughout the world.
Characteristics:
Gluten-Free: Great bread alternative for people with gluten intolerance or celiac disease.
Protein and Calcium: Containing hard cheeses provides more protein and calcium compared to other breads. Protein is a key source of energy and calcium is essential for bone health.
Essential Vitamins and Minerals: Containing cassava root and hard cheeses provides essential vitamins and minerals that aren't present in other breads. Vitamins and minerals are important for fighting infection and disease.
Lowers insulin: Studies have shown modified tapioca starch may lower insulin levels. Lower insulin levels allows for blood sugar to be used as energy.
Simple preparation: Unlike most bread recipes, it doesn't rely on rising yeast to act as a leavening agent. It just uses baking powder which makes the preparation shorter and simpler.
Unique texture: Has a very distinct texture to other breads that is very chewy, stretchy and puffy. Similar texture to mochi.
Simple storage: Store in any dry place away from moisture to keep fresh. Can be frozen and reheated without compromising texture and taste.
Step-by-Step Instructions:
Start off by pre-heating the oven to 400°F. Combine 1 ¼ cups of reduced-fat milk, ½ cup of water, 6 tablespoons of vegetable oil and 2 teaspoons of salt and bring the mixture to a boil on medium heat. Add 4 cups of tapioca flour to a large bowl and add the boiled mixture to the flour and mix with n electric hand mixer on low until combined well. With the mixer still on, add one egg at a time, once combined add all the cheese and continue to mix until it is all incorporated. Using a spoon, take a golf ball sized piece of dough and shape balls onto a baking sheet covered with parchment paper. Baked for 15-20 minutes or until golden and puffed.
The Process:
Mixing in the cheese:
After everything is mixed:
Before Baking:
Final Product:
Recipe:
Serves 10-15
Ingredients:
4 cups tapioca flour
1 ¼ cups reduced-fat milk
½ cup water
6 Tbsp vegetable oil
1 ½ cups grated parmesan cheese
1 cup shredded mozzarella cheese
2 large eggs
2 tsp salt
Instructions:
1. Preheat oven to 400F degrees with a rack in the middle.
2. Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat.
3. Add the tapioca flour to a large metal bowl and once the milk mixture boils, pour it over the flour. Using an electric hand mixer on low, combine well. The texture will be fondant-like, really white and sticky.
4. With the mixer still on, add the eggs, one at a time. (You may think they won't mix, since the tapioca flour mixture is so sticky, but hang in there because they will.)
5. Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated.
6. The dough is supposed to be soft and sticky. However, if you're worried it's too liquidy, add some more tapioca flour. Just don't overdo it or your cheese bread will be tough and not too gooey.
7. To shape the balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape balls that are a little smaller than golf-sized.
8. Place the balls on a baking sheet covered with parchment paper and bring it to the preheated oven.
9. Bake for 15-20 minutes or until they are golden and puffed.
10. Serve them warm!
Nutrition Label:
