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Brazilian Cheese Bread (Pao de-Queijo)


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Ingredients

36

Brazilian Cheese Bread (Pao de-Queijo)

  • 1 egg, at room temperature
  • 70 g (1/3 cup) olive oil
  • 160 g (2/3 cup) milk *
  • 320 g (1 1/2 cups) tapioca flour **
  • 70 g (1/2) cup cheese (combination of parmesan and mozzarella)
  • 1 tsp salt
  • 6
    25min
    Preparation 2min
    Baking/Cooking 20min
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
5

Recipe's preparation

  1. Preheat oven to 200C.

    Grease mini muffin pans very well with olive oil.

    Into the bowl of the TM place the seed tapioca.  Process for 30 seconds on speed 9.  Scrape down the sides of the bowl and repeat.

    Place all remaining ingredients in the bowl process for 30 seconds on speed 5, scrape down the bowl and repeat.  *At this point I found the mixture a little too thick, so with the motor still running I added more milk until the consistency was a little thinner - I added probably up to another 2/3 cup of milk - the consistency was still quite thick - but I could semi pour it into the moulds.

    Place the mixture into the prepared tins, and bake in the oven for 20 minutes.  You may need to rotate the tins half way during baking to ensure even baking of all the bread.

    Remove from tins and serve warm.

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Tip

The original recipe //rasamalaysia.com/brazilian-cheese-bread-pao-de-queijo/ states 2/3 cup of milk - but I found you needed almost twice this amount.  Start with the 2/3 and gradually add until you have a semi liquid (it will still be quite stiff - but you will be able to work with it).


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Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Very tasty! And the dough was

    Submitted by Perelka.ltd on 28. February 2015 - 05:19.

    Very tasty! And the dough was so easy to work with that even my 3-year-old managed to shape balls (with lightly greased hands).

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  • I've made these a couple of

    Submitted by sue.odell on 14. November 2012 - 17:50.

    I've made these a couple of times.. They are so easy to make and much better than the frozen ones you can buy. I gave some to a Brazilian friend and she though they were delicious!  Thanks for the recipe Cate!

     

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  • The reason the dough is so

    Submitted by moreta on 8. January 2011 - 21:12.

    The reason the dough is so thick is you are suposed to make balls of the dough on a flat pan not pour into a muffin pan.

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  • sounds great Cate, will give

    Submitted by CathyM on 8. January 2011 - 20:47.

    sounds great Cate, will give it a go Big Smile

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  • This is a great gluten free

    Submitted by CateCanCook on 8. January 2011 - 20:21.

    This is a great gluten free bread alternative!

    Cate

    www.catecancook.blogspot.com

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