Introduction:
Pão de Queijo, a popular/staple Brazilian snack, is known for its deliciously chewy texture and cheesy flavor. These cheese breads are gluten-free, as they are made with tapioca flour. In the 1500's the slaves would use cassava root because the land was not able to grow whole grains (wheat). It was in the 19th century that milk, egg, and cheese was added. Pao de Queijo is created by Brazilians there own way using different recipes today.
 Nutritional Characteristics:
This bread is gluten free which can be good for those who have celiac disease, non-celiac gluten sensitivity, or a wheat allergy.
It is high in calcium which is good for bone health. Calcium builds strong healthy bones.
Includes 6.9g of protein per serving which is good for fueling the body with energy.
 Positive Characteristics:
What makes this a great snack is that the Preparation time is quick. In about thirty minutes you can be enjoying a nice warm cheesy snack. Another great thing about Pao de Queijo is that they can be made in advance and stored in your freezer to enjoy later.
These snacks are not only a dinner appetizer but can be served with any meal throughout the day with maybe a dip or Jam.
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Detailed Instruction:
Pao de Queijo a traditional Brazilian culinary technique, resulting in deliciously cheesy and fluffy bites that are irresistible when served warm. Begin by preheating your oven to 400°F (200°C), Gather your ingredients: 4 cups of tapioca flour, 1 ¼ cups of reduced fat milk, ½ cup of water, 6 tablespoons of vegetable oil, 2 teaspoons of salt, 1 ½ cups of grated Parmesan cheese, 1 cup of shredded mozzarella cheese, and 2 large eggs.
Start the cooking process by combining the milk, water, oil, and salt in a saucepan, heating the mixture over medium-high heat until it reaches a rolling boil.
As soon as the milk mixture boils, pour it over the tapioca flour. Use an electric hand mixer set to low speed to blend the ingredients, forming a white, sticky dough reminiscent of fondant.
Then add the eggs one at a time, continuing to mix. the eggs will eventually incorporate into the dough. Following the eggs, gradually add the grated Parmesan and shredded mozzarella cheeses. The result should be a soft, sticky dough.
Pouring the Milk
To shape your cheese breads, dampen your hands with cold water to prevent sticking. Use a spoon to portion the dough, rolling it into small balls about the size of a golf ball, and place them on a parchment-lined baking sheet.
Bake for 15-20 minutes. They should puff up and turn a golden color, indicating they're done.
Serve the Pao de Queijo warm and enjoy.
Dropping the dough onto parchment paper
Using the hand mixer to mix the dough
Recipe:
Pao de Queijo (Brazilian Cheese Bread) Finished Product
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
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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!
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Adapted from: http://www.oliviascuisine.com
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Nutrition Label:
1 Serving
Calories: 280.4
Total Fat: 12.2 g
Saturated Fat: 4.1g
Trans Fat: 0.2g
Cholesterol: 43.3 mg
Sodium: 651.9 mg
Total Carbohydrate: 35.8g
Dietary Fiber: 0 g
Total Sugars: 1.2 g
Protein: 6.9g
Vitamin D: 0.8 mcg
Calcium: 198.6 mg
Iron: 0.5 mg
Potassium: 94 mg
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Avery and Jonathan 03/15/2024