Cheese Rolls, cheese bread

Cheese rolls, cheese bread,...well, it makes no difference really.

‘Pão de queijo’ as it is widely known all over Brasil is one of the most typical Brasilian snacks. I say it because it has crossed all our state borders. You might be north, south, southeast.. and all Brasilians will claim it as the nations favourite.

By origin it is from the state of Minas Gerais. We still talk about ‘the real cheese bread rolls’ and by that you mean the one made out of a ‘Minas recipe’. We still hold a strong belief that no matter who you are, what cooking skills you have or lack, if you were born in that state you ought to have ‘the’ recipe.

I once registered with an online food community called ‘Man, I am just mad about cheese bread rolls’’. Currently it has 207151 members. People who might or might not visit it regularly but who once joined in the hope/belief that they might find a recipe which would just be it. I confess that I for one joined the site as I wanted to find a recipe that would be the winner of the Michelin for ‘Pão de Queijo’. I wanted to amaze my friends from different corners of the world with this wonderful recipe.

My fellow Brasilians do miss ‘pão de queijo’ so much when they move abroad they are known to learn to make it so that they can keep their addiction alive.

The ingredients are: tapioca flour, eggs, milk, vegetable oil, a pinch of salt and cheese. I use Parmesan cheese as I live in England
and I cannot find ‘cura’ cheese, a variety widely used in Brazil.

  The preparation varies. There are traditional recipes where you boil the milk with the oil and pour it over the tapioca flour and then mix it all with your hands after adding the eggs to it.

I would love you to give it a go. The recipe below is the one I use all the time. It is just simpler than the traditional ones as I just could not be bothered with the whole palaver involved. The author is a chap called Luis Luiz. You can freeze the cheese rolls once rolled as you will end up with as many as 65. I believe that as much as you might fall in love with it 65 might be wee too much to have at once.

Pão de Queijo do Luis Luiz

Ingredients

500g tapioca flour

200g grated parmesan cheese

2 eggs

1 ½ cup milk

½ cup vegetable oil (I recommend corn or even peanut oil)

1 dessert spoon of salt

 

Put the tapioca flour and salt in a non-metallic bowl, mix and set aside. Put the oil, milk and eggs in a blender and give it a whizz for one minute in medium speed. Add the grated cheese and blend it very quickly, just long enough to mix all the ingredients. Gradually add the mixture to the flour and mix it all with a wooden spoon. It might be a bit hard at first but I promise that it gets better and the mixture becomes smooth. Make little cheese balls with your hands and bake them for 20/25 minutes – oven temperature 200◦C or slightly higher. It will be slightly golden on the outside. Remove it from the oven and let it cool on a rack.

The cheese balls can be rolled and frozen on a tray and only once frozen should they be put in bags and stored in the freezer. When baking the frozen rolls they should be initially placed at the bottom shelf of the oven and only moved to the middle shelf half way through their baking time.

I love having them with coffee but I used to like having them with pineapple juice. Some Brasilians have them with milk shake even – odd if you ask me. Whatever takes your fancy really.

Comments

[luxmann]

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[Jan]

The recipe I got for cheese bread muffins from a chicago restaurant calls for 1/2 "sour" tapioca flour and 1/2 regular tapioca flour. The "sour" has been fermented and has a different taste and different baking properties. The muffins had big air pockets in them and were delicious!I need to find a market in SE Michigan to buy the sour tapioca flour. Anyone know of one?

[Cherilyn]

We use a commercial brand here in the States but could not afford it anymore, so I am grateful for your recipe. For the flat-product problem, the commercial brand (Chebe - and it is wonderful!!!) suggests adding baking powder.

[Beth]

For all the recipes that call for "flour," do you mean tapioca flour?

[postal]

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[Rombormhola]

ORANJESTAD, Aruba - Felix rapidly strengthened into a dangerous Category 5 hurricane and churned through the Caribbean Sea on a path toward Central America, where forecasters said it could make landfall as “potentially catastrophic” storm.
Felix was packing winds of up to 165 mph as it headed west, according to the U.S. National Hurricane Center. It was projected to skirt Honduras’ coastline on Tuesday before slamming into Belize on Wednesday.
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[Jan Gridley]

What was the answer to the person who made the cheese bread and it turned out to pancakes? What did that person do wrong?

[shakthi]

Mas venha cá, pãozinho de queijo se faz com farinha de tapioca? Eu sempre pensei que era polvilho. A farinha de tapioca que eu conheço é diferente.

[Gary]

Oh my, where did I go wrong?

I tried your recipe, and my balls turned into flat pancakes. The dough looked more like batter.

I used just over a pound of flour and just under a half a pound of cheese. Did I miss something? Any tips would be appreciated!

Thanks!

[graziella]

acabo de conhecer esse seu outro blog e estou encantada: todas as receitas que adoro!!!
um beijo,
graziella

[Dave Flannery]

Valentina,

You are one in a million!! Everyone I just had lunch with Valentina, actually I ate no lunch just Valentinas cakes. They are amazing!!! Valentina make England a happier country and bake 24 hours a day 7 days a week!!! : )

[chanit]

Love your site ! , thanks :-)

[chanit]

Love your site ! , thanks :-)

[Jo]

Lovely and simple recipes.
I love the initiative.
It would be nice to see some details on Brazillian Jewellery and fashion which you wear very elegantly!

[iliane]

oi querida..que legal esse seu blog!!!..não sabia da novidade!...e..abriu com pão de queijo?..mas..mineiro.e brasileiro!!.imposivel!!rsss...sua amiga..tem razão...você devia investir serio nessas coisas que sabe fazer tão bem...beijos..amei!!

[Sonya Prazeres]

eu fico achando que voce devia investir nestas coisas que voce faz tão bem, como cozinhar, escrever e touristar. sempre achei que estas são as tuas artes, e nelas voce é rainha.
dê notícias pessoais também, e mande um pão de queijo quentinho pra mim - na foto eles parecem absolutamente deliciosos!

um beijo com carinho
Sonya

[Cristiana Castelo Branco]

Oi ,amiga!!!Adorei seu blog e seu texto falando da nossa culinaria.Eu nem lembrava mais a capa do livro de receitas mais tradicional do Brasil.Fora que voce escolheu o nosso pao de queijo para comecar o seu blog!!Excelente ideia!Ate hoje como esta delicia!Vou consultar com certeza seu blog....Parabens...Sucesso!!!!

[zelouiezinho]

hi Tina, minha queridissima... dearest dearest...

I just loved your blog and the whole thing about spreading the news about our lovely country's cuisine and culture...

No one that i know can do this job better than you, having lived and visited diferent corners of our much loved BRASIL.

I love the idea of a braSil with an 's' ... my brasil is like that too... I have your blog on my favourites now... will be visiting you frequently and trying your recipes...

a big kiss and a big hug... the best of luck with the new blog and wishes that it will become a hit, a book and some many other good things to you, and to all of us...

louielou

[monica]

Ina, adorei o blog tambem. Amo pao de queijo. Vou tentar seguir a receita e depois de falo.
Boa sorte querida. Bjs

[Brisa]

Hey Val! I liked it! SeriouslY!

heheh..You make pretty cheese rolls..mine taste good but don't look the same..
Oh, Yeah, I might bring back my old blog..do you know how was it called? heeh.."More cheese, Less cheese"..hehehe

Luv!

[Ana]

Oi Valentina! Adorei seu blog, vou vim visitar sempre! E nada como comecar com um bom pao de queijo, hein?!! Adorei sua ideia de divulgar nossa culinaria! Boa sorte e quando puder passa no meu blog tbem!! Hehehe!!