We ended up throwing the mixture into a blender until it got to be smooth and creamy. Add comma separated list of ingredients to exclude from recipe. thank you. You can find the original recipe in Portuguese on Fernanda's site here: Pao de queijo da Pat. Other than this I would give the recipe five stars. This recipe is spot on. I used grape seed oil instead of olive oil and warmed the liquid ingredients in the microwave until a little white foam appeared on the top of the mixture. I added less oil than what was necessary, and they came out amazingly. Elise is a graduate of Stanford University, and lives in Sacramento, California. Pão de queijo is an typical Brazilian snack, originally from the states Minas Gerais and Goiás. Obviously longer but didn’t know if you’d made that before? Thank you so much for sharing your “Easy Brazilian Cheese Bread’s recipe”. I used the 1 & 1/2 inch scoop that I use to make drop cookies to put the dough on the cookie sheet. 100% approved by my Brazilian girlfriend. Add salt. Thank you so much! Super cute, love this recipe! I used the exact proportions stated in the recipe but omitted the garlic because I wanted the cheese to predominate. What could be more ‘Brazilian’ than figuring out a way to make this in a blender?! At this point you can store the batter in the refrigerator for up to a week. Good luck! burned my blender …..do not use yhis recipe: Hi Emilio, Sorry this didn’t work out for you! On a personal note, I preferred to use the butter instead of olive oil, I tried both and found that one more authentic tasting. If it is breaking, add one more egg. I used grape seed oil instead of olive oil and warmed the liquid ingredients in the microwave until a little white foam appeared on the top of the mixture. I'm willing to bet that "pao de queijo" (little cheese bread) makes the list. The recipe is traditionally passed from grandmother to their daughters and from the daughter to the granddaughters…the difference in the ingredients may vary from water to milk, oil from lard, but the idea is the same. These Parmesan Popovers, known as Pão de Queijo in Brazil, are infamous with locals and tourists alike. I used the 1 & 1/2 inch scoop that I use to make drop cookies to put the dough on the cookie sheet. Simply Recipes offers a quick way to bake pão de queijo. The Pao de Queijo (the version that's currently being served is seen above) is a simple combination of ingredients that results in steamy, toasty bread and melty, glorious cheese. Information is not currently available for this nutrient. Perfection. Originally from the beautiful state of Minas Gerais,… 1/2 queso fresco or panela grated [1 pound] When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. It does have a mochi-like consistency inside though, so maybe you could make something similar with glutinous rice flour. My 6th grader did a project on Brazil and I went to go buy some mixes to prepare pao de queijo … I followed the recipe pretty right on except I like them a little chewier so on the 2nd batch I only cooked for about 14-15 minutes til they were just slightly golden brown. I forgot to add in the comment I just left, I used Parmesan cheese and it was absolutely perfect. For what it’s worth, this recipe is one of the most popular recipes on the site and has been used successfully by thousands of people over the years, so I’m guessing perhaps something else went wrong when you made it. I made it for a mini dinner party with my friends and I kid you not I had to make another batch mid dinner because they went so fast. A super delicious bread that’s crunchy on the outside and cheesy on the inside. This is the 2nd recipe I’ve tried (the first was a total fail with the wrong proportions of ingredients) and they turned out PERFECT!! I used grated Parmesan, since that is what I had on hand. The dough needs to get very silky and be moldable. 1 Pre-heat oven, prepare mini-muffin tin: Preheat oven to 400°F. Didn’t have regular milk so used coconut milk and mozz cheese. Pull up a chair! It’s so popular nowadays that you can find frozen bags of these in some grocery stores. I made it for my family and friends, they love it n nonstop eating them. 385 calories; protein 6.3g; carbohydrates 39.9g; fat 22.6g; cholesterol 70.9mg; sodium 555.1mg. Fast forward a millennia or two, and you have my favorite EPCOT festival treat: the Brazil booth's Pao de Queijo (Brazilian Cheese Bread). I followed the recipe exactly – they’re perfect. Mine turned out exactly as the photos, so I DO recommend. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Tapioca flour is gluten-free, so this cheese bread is great for gluten-free eaters. Simple and gluten-free Brazilian cheese bread, or Pão de Queijo, made with tapioca flour, milk, eggs, olive oil, and cheese. The quickest, easiest, short-cut method is what I describe here (and the only way some of my Brazilian friends make it). can i use glutinous rice flour instead of tapioca flour? Make little round breads, and bake at 450ºF for 20 minutes. The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. Thanks again, really appreciate it. Just add eggs, oil, milk and grated cheese to the tapioca flour and you get a thin, pancake-like batter that puffs up when baked at a high temperature. Pour them out into a mini-muffin tin, and bake. Spread a small amount olive oil around the insides of each well of a mini-muffin tin. If so, how would the cooking time alter? I like to add 1 cup of Italian blend shredded cheese and 1/2 cup Parmesan cheese. The cooler the mixture the easier it is to shape the little balls. Fill muffin cups until about 3/4 full and bake for 15-20 minutes or until top is slightly golden. Next time I will also add more cheese - I just think it could use more.