Pão de Queijo is a Brazilian specialty, usually served for breakfast. These cheese rolls, made with tapioca starch , are naturally gluten-free and perfect for a gourmet aperitif. With their soft and slightly crispy texture, they could almost replace our gougères! The recipe is simple and quick to make: here's how to prepare these Brazilian buns at home!
Ingredients
Preparation
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Preheat the oven to 180°C and prepare a baking tray lined with baking paper.
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Heat the liquids: In a saucepan, combine the milk, water, oil and salt. Bring to a boil while stirring.
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Pour the tapioca starch into a large bowl. As soon as the milk mixture begins to boil, gradually pour it into the starch, stirring constantly to obtain a thick, homogeneous paste. If necessary, add a little water, one tablespoon at a time. Let cool slightly so as not to cook the egg the next time you add it.
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Add the egg and grated cheese: Add the egg to the dough and mix well. Then add the grated cheese and knead until you obtain a homogeneous dough. The dough will be slightly sticky, which is normal.
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Form the rolls: If the dough is sticky, moisten your hands, then form walnut-sized balls. Arrange them on the baking tray, spacing them apart.
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Bake for about 20 to 25 minutes, or until the buns are lightly browned and puffy.
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Let cool for a few minutes before serving.
Note
- You can vary the cheeses : You can use cheddar, gruyere, roquefort to vary the flavors.
- Storage : Pão de Queijo are best hot, but you can store them in an airtight container. Reheat them for a few minutes in the oven before serving.
- Freezing : Before baking, place the dough balls on a baking sheet and freeze them. Once frozen, transfer them to a freezer bag. You can cook them as needed, directly in the oven (adjust the cooking time).
Brazilian Pão de Queijo, gluten-free cheese rolls, cassava flour bread
