Reading the recipe for vegan Brazilian cheese buns reminded me of choux pastry for making cream puffs because in the end, to make these gluten-free cheese bites, the process is the same!
The pão de queijo are delicious appetizers with tapioca, perfect for accompanying a nice platter of mixed cured meats.
In Brazil, these cheese buns are made with local cheese like meia cura, but here in Bologna, I used grated Parmesan cheese as seen in various recipes on the web because I couldn’t find the South American one.
Continuing to scour the web, I read that some sites advise not to use Parmesan (and go figure) but Gouda, Emmental, or Provola. However, the dish was already made, so I’m leaving this information just for you!
Continuing to read recipes of pão de queijo in other languages, I saw that the initial liquid, which for me is oil and milk, sometimes also includes water… in short, this recipe has many variations, so I really can’t provide you the original one, sorry!
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I opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll be able to read a sweet and a savory recipe!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: South American
- Seasonality: All seasons
Ingredients RECIPE PAO DE QUEIJO Brazilian cheese buns
for about 15/18 buns
- 5 oz whole milk
- 4.4 oz grated Parmesan (grated)
- 1 egg
- 8.8 oz tapioca flour
- 4.2 oz peanut oil
- to taste frying oil
Tools RECIPE PAO DE QUEIJO Brazilian cheese buns
- Scales
- Bowls
- Pans
- Parchment paper
- Baking trays
- Gloves
FOR THE PREPARATION OF THE RECIPE PAO DE QUEIJO Brazilian cheese buns
I pour the tapioca flour into a bowl and add 1/2 tablespoon of salt and mix well.
In a saucepan with high sides, I put the milk with the oil and bring to a boil.
I pour in the powders and mix vigorously until the mixture detaches from the sides of the pot and let it cool slightly.
At this point, I add the egg, mixing everything perfectly.
Finally, I add the cheese, incorporating it well into the mixture.
I preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
I put on a pair of disposable food-safe gloves and make lots of cheese balls, arranging them neatly and slightly spaced on the tray.
Now I just need to bake the Brazilian cheese buns with tapioca in the preheated oven for about 25/30 minutes: the pão de queijo should be puffy and golden!
I let them cool and serve them as snacks, savory cookies for aperitif!
Enjoy your meal! Annalisa
WHAT IS TAPIOCA???
The TAPIOCA FLOUR, ALSO KNOWN AS CASSAVA, is extracted from the roots of the cassava plant. It has a high caloric value with a low nutritional value.
It is gluten-free, useful in case of celiac disease and gluten sensitivity.
It can be found in well-stocked supermarkets and is mainly used as a thickener and binder, like corn starch or rice flour, with which it can be substituted. It can also be used for preparing bread or desserts or for making puddings.
SOURCE OF NUTRITIONAL AND GENERIC INFORMATION → https://www.cure-naturali.it/articoli/alimentazione/nutrizione/proprieta-e-usi-della-farina-di-tapioca
