Author Topic: Pao de queijo recipe wanted  (Read 743 times)

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BigBadBetty

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Pao de queijo recipe wanted
« on: November 20, 2013, 03:35:31 PM »
I love pao de queijo (Brazilian cheese bread). I have tried to make it but I ended up with greasy rolls. My mom tried a different recipe, but hers weren't right either. My mom is an excellent and experienced cook and baker so I was surprised that she wasn't successful either. Does anyone have a tried and true recipe?

lady_disdain

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Re: Pao de queijo recipe wanted
« Reply #1 on: November 20, 2013, 04:34:27 PM »
What are you using for the starch?

BigBadBetty

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Re: Pao de queijo recipe wanted
« Reply #2 on: November 20, 2013, 04:37:25 PM »
I used tapioca (cassava) flour.

lady_disdain

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Re: Pao de queijo recipe wanted
« Reply #3 on: November 20, 2013, 04:40:44 PM »
That is probably it. You need manioc (cassava, yucca, whatever you want to call it) starch, not flour. Preferably sour manioc starch.

BigBadBetty

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Re: Pao de queijo recipe wanted
« Reply #4 on: November 20, 2013, 05:05:35 PM »
I was incorrect. It was starch not the flour. I got it in the Asian section of the grocery so I didn't have to pay extra for the same stuff in the gluten-free section.

CakeBeret

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Re: Pao de queijo recipe wanted
« Reply #5 on: November 20, 2013, 10:42:11 PM »
This is the recipe I use:

http://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread/

It does tend to get a little oily; a large part of that depends on what kind of cheese you use. Try to use a dry/hard cheese  (I like parmesan and romano) rather than a soft, oilier cheese (such as cheddar or mozzarella).
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Promise

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Re: Pao de queijo recipe wanted
« Reply #6 on: November 20, 2013, 11:26:54 PM »
Thank you for posting! My Brasilian exchange students used to send me the mixes.

BigBadBetty

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Re: Pao de queijo recipe wanted
« Reply #7 on: November 21, 2013, 08:07:27 AM »
Thanks! I may try that this weekend. I think I might try it with queso fresco like in the recipe. This recipe has less oil that the one I tried before.

CakeBeret

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Re: Pao de queijo recipe wanted
« Reply #8 on: November 21, 2013, 09:09:52 AM »
Thanks! I may try that this weekend. I think I might try it with queso fresco like in the recipe. This recipe has less oil that the one I tried before.

I bet queso fresco would be really good. I live in a pretty cheese-less area and only have access to the "usual" cheeses unless I drive to another city to a gourmet grocery.  :-\
"From a procrastination standpoint, today has been wildly successful."

lady_disdain

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Re: Pao de queijo recipe wanted
« Reply #9 on: November 21, 2013, 11:51:18 AM »
Most people here use grated parmesan. I can't find my recipe (I looked for it last night) but my aunt is going to send me hers and I will post it. She has the super easy, blender recipe.

Hmmmmm

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Re: Pao de queijo recipe wanted
« Reply #10 on: December 02, 2013, 04:15:24 PM »
This is the recipe I use:

http://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread/

It does tend to get a little oily; a large part of that depends on what kind of cheese you use. Try to use a dry/hard cheese  (I like parmesan and romano) rather than a soft, oilier cheese (such as cheddar or mozzarella).

This is the one I've used too. For the cheese I use a really strong hard cheese. Asiago is one of my favorites to use but will also use paremsano regiano or Cotija Aņejo.

BigBadBetty

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Re: Pao de queijo recipe wanted
« Reply #11 on: December 04, 2013, 10:22:09 PM »
This is the recipe I use:

http://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread/

It does tend to get a little oily; a large part of that depends on what kind of cheese you use. Try to use a dry/hard cheese  (I like parmesan and romano) rather than a soft, oilier cheese (such as cheddar or mozzarella).

Thank you so much! I finally made them. This recipe is so much better. I used Cojita because the mini-sized market by my house doesn't have queso fresco. I was too lazy to go to the supermarket that I have to drive to or the cheese market with short hours. It would have been perfect if I had remembered to add the salt. It isn't bad, but it would have been so much better with a little salt.