Brazilian Lemonade
March 22, 2017Origin of Cheese Bread
Pão de queijo, or Brazilian cheese bread, originates from the state of Minas Gerais in Brazil, dating back to the 18th century. Initially made with sour cassava starch, Minas cheese, and eggs, this delicacy has its roots in the times when slaves ground the cassava in corn mills. Over time, it became a symbol of Minas Gerais and Brazilian cuisine, beloved by many around the world.
Ingredients
- 500g of sour cassava starch (polvilho azedo)
- 1 cup of water
- 1 cup of milk
- 1/2 cup of oil
- 2 eggs
- 100g of grated Parmesan cheese
- 200g of grated Minas cheese (or any other fresh cheese if Minas cheese is unavailable)
Salt to taste
Preparation
Step 1
Preheat the oven to 356°F (180°C) and prepare a baking sheet by lightly greasing it or using parchment paper.
Hydrate the starch: In a large bowl, add the sour cassava starch and set aside.
Boil the liquids: In a saucepan, mix water, milk, oil, and salt. Bring it to a boil.
Step 2
Scald the starch: Once the liquid mixture is boiling, pour it over the sour cassava starch in the bowl. Use a spoon to mix well until all the starch is hydrated. Let it cool down a bit.
Add the eggs: When the mixture is warm, add the eggs one at a time, mixing well after each addition.
Incorporate the cheeses: Add the grated Parmesan and Minas cheese to the dough and mix until the dough is homogeneous and the cheeses are well incorporated.
Step 2
Shape the cheese breads: Grease your hands with a bit of oil and take portions of the dough to shape small balls. Place them on the prepared baking sheet, leaving some space between them.
Incorporate the cheeses: Add the grated Parmesan and Minas cheese to the dough and mix until the dough is homogeneous and the cheeses are well incorporated.
Step 3
Shape the cheese breads: Grease your hands with a bit of oil and take portions of the dough to shape small balls. Place them on the prepared baking sheet, leaving some space between them.
Bake the cheese breads: Bake in the preheated oven for about 20 to 30 minutes or until they are golden and puffed up.
Serve warm: Pão de queijo is most flavorful and has the ideal texture when served warm, right out of the oven.
Nulla Mauris
25 years old cooker
Australia
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