By: MJ, Tyler, and Trey
2/21/23
Historical Background of the Dish:
Brazilian culture is one of the most prevalent foreign cultures in Framingham. Over the years, Massachusetts was a desirable location for Brazilian immigrants because of history of Portuguese speaking immigrants. Pao de Quejio gets its roots from enslaved Brazilians who had little resources to work with, in fact, the recipe began with just bread because no milk was available at the time. Originally, the native cassava tree was used to make the bread, which is now highlighted with the tapioca flour used. It is one of the most popular breakfast foods in Brazil and has a savory taste.
Cassava Root after being harvested
Nutrients and Benefits from Pao De Quejio:
The shredded cheese and mozzarella are both high in calcium, which is good for your bones. Since eggs are used in the recipe, there is a higher amount of protein than other savory cheesy treats. Protein is responsible for building and repairing tissue in the body. Lastly, using reduced fat milk in our recipe led to overall less calories in the final product. Within the first bite of Pao de Quejio, you notice the rich tasting cheese and crispy roll. Bread and cheese are a perfect combination of flavors. Pao de Quejio is a versatile recipe because it can be eaten at any time of the day, even if it is notoriously a breakfast food. Personally, we prefer salty and savory foods over sweet options. Pao de Quejio checks all your savory cravings in one bite!
How the recipe is made:
Process – Add half a cup of water, 1 ¼ cup of milk, 6 tablespoons of vegetable oil and 2 teaspoons of salt to a saucepan and set it to a low boil. Next, add 4 cups of tapioca flour to a large mixing bowl. Then add the ingredients from the saucepan and mix it with an electric mixer. While mixing take the two eggs and add it to the mix, working them into the mix. Next add the mozzarella and parmesan cheese to the mix, stirring it until fully incorporated. Take a spoon, make balls of the dough, and lay it on parchment paper. After doing this, toss it in the oven and let it cook for about 15 minutes until the bread is crispy with a golden-brown color. Let them cool for a short time and serve warm for maximum gooeyness!
Cooling down on the Sheet:
Image 1: Tyler Cracking an Egg
Directions:
Pao de Queijo (Brazilian Cheese Bread)
Serves 10-15 Image 2: Oil, Water, Milk, and Salt Simmering
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
Directions: 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, 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 is 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 so the cheese is still gooey, garnish with cilantro and marinara dipping sauce if needed!
Adapted from: http://www.oliviascuisine.com
The Final Product!
Comments