Homemade is Better – Pao de Queijo (cheese bread)

This past week I had chosen to make food from Brazil.  My main dish was supposed to be a stew with a variety of different meats in it, but for whatever reason it was difficult to find the meats at my local grocery store and a related large chain store.  I was still able to make two out of three dishes.  I made a dessert that was whipped cream, chocolate, and cookies.  It was delectable, but super rich! I also made these cheese bread balls.  Other recipes call for a few different ingredients, but after trying it I thought I could change a few things around and make it little better.

I would love some feedback from anyone regarding my recipes.  You can email me at cwren1@athabascau.edu.

This coming week I am showing a group of Cub Scouts I volunteer with how to make natural sourdough starter and sourdough bread.  But right now I am about to experiment with make sourdough pretzels.  If I love it, I’ll post my recipe next week.

Pao De Queijo – Chef Corey


½ cup butter
1/3 cup water
1/3 cup milk
½ tsp Kosher salt
2 cups tapioca startch – I used Bob’s.
3/4 cup cheddar cheese
2 beaten eggs

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Add to a saucepan the butter, water, milk, and salt and place over high heat.
  3. When the mixture comes to a boil, remove from heat immediately.
  4. Transfer to a mixing bowl or stand mixer and add in the tapioca flour until smooth.
  5. Set aside to rest for 10 to 15 minutes.
  6. Mix in the cheese and eggs until well combined, the mixture will be chunky.
  7. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
  8. Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.



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