It’s World Cup time, and although Brazil is not my team, I thought that I’d make some Brazilian snack foods for the games. Pão de queijo, Brazilian cheese bread, is a very common breakfast or snack food. It is SO delicious, and worth trying if you’ve never had it!
I topped half of mine with spicy paprika and sea salt (that is definitely my preference) but they are amazing just plain as well. If you seal them in an airtight container, they should last for a few days. BUT bring these out at your next football viewing and I promise you there will be no leftovers!
A quick note on finding cassava or tapioca flour: Whole Foods has it and so do most health food stores. You can also find it at Latin markets, if there is one conveniently located near you.
Pão de Queijo
Makes a little over 2 dozen puffs
1 cup whole milk
1/2 cup vegetable oil
1 teaspoon kosher salt
2 cups tapioca or cassava flour
1 1/2 cups parmesan-reggiano cheese, shredded
parchment paper for baking
First, preheat the oven to 450°F.
Pour the milk, oil, and kosher salt together in a medium-sized bowl. (The oil + milk combo is super cool looking, like mercury!) Over medium heat, continually stir everything until a rolling boil gets going and everything is completely mixed together. When it’s ready to be taken off heat, you should see big bubbles coming up through the milk.
Pour the milk mixture into a bowl and add in the tapioca flour. Using a rubber spatula or your hands, stir in the flour until there is no more dry flour. It will be hot from the boiling milk, so be careful!
In a separate bowl, whisk the eggs thoroughly. Then, mix the egg in with the dough using your hands, only putting in 1/2 at a time. Let each part soak into the dough thoroughly before adding in the second 1/2. The dough will be very sticky!
Cover two baking sheets with parchment paper and pour a small amount of vegetable oil in a cup (this will help with the stickiness of the dough). Measure out 1 tablespoon portions and round them. You can use your hands to form the little balls, continually dipping them in the vegetable oil to keep them from sticking.