A while back, we hung out with Yaje Popson, the well-known avocado enthusiast, and Quim Cardona to learn how to make pierogies from scratch. This time, Yaje is back to share another culinary delight: pão de queijo, also known as Brazilian cheese bread. This unique treat offers a texture and flavor that’s truly unforgettable. Plus, for those mindful of their diet, it’s naturally gluten-free!
If you’re looking for a delicious and easy recipe, then watch the video and get ready to cook something special. Or, if you prefer, you could just order some fast food and relax on the couch; the choice is yours.
Yaje’s Pão de Queijo Recipe
Ingredients
- 4 cups of polvilho doce (sweet) or polvilho azedo (sour) – Brazilian yuca flour
- 3 cups of Mineiro cheese
- 1/2 cup of olive oil
- 1 cup of milk
- 1 cup of eggs
Instructions
- First, shred 3 cups of Mineiro cheese.
- Sift 4 cups of polvilho into a large mixing bowl. This helps to create a smoother dough by removing any clumps.
- Combine 1/2 cup of olive oil and 1 cup of milk in a pot. Bring the mixture to a boil. The hot liquid is key to the unique texture of Brazilian cheese bread.
- Pour the boiling mixture into the mixing bowl with the polvilho. Stir to combine.
- Knead the mixture until it forms a dough-like texture. This process might take a few minutes, but it’s crucial to achieve the right consistency.
- Chill the dough in the refrigerator. This step makes it easier to handle and shape.
- Add 1 cup of eggs and the 3 cups of shredded cheese into the dough. Knead until all the ingredients are well combined.
- Form the dough into tennis ball-sized mounds. Place them on a baking sheet.
- Preheat your oven to 450°F (232°C) and bake for 15-20 minutes. The cheese bread should be golden brown and puffed up.
- Let the pão de queijo cool slightly before serving. Enjoy!
The key to the perfect pão de queijo lies in the specific ingredients and techniques. The use of polvilho (yuca flour), whether sweet or sour, is what gives this bread its signature chewy texture. Mineiro cheese, a traditional Brazilian cheese, adds a rich and slightly tangy flavor that is essential to the recipe’s authenticity. If Mineiro cheese isn’t available, a good substitute might be a blend of mozzarella and parmesan, though the flavor profile will be slightly different.
The kneading process, although seemingly simple, is fundamental. It ensures that the ingredients combine seamlessly, resulting in a dough that’s both pliable and airy. The chilling step is equally important, allowing the dough to firm up, making it much easier to shape into the characteristic small, round portions before baking. Finally, baking at a high temperature for a specific duration is what gives the pão de queijo its slightly crisp exterior and its soft, chewy interior.
This recipe isn’t just a fun and unique project, it’s a gateway to understanding a culture that values both simplicity and flavor. You may even consider pairing your freshly baked Pão de Queijo with a classic Brazilian style coffee or a refreshing beverage.
Filmed by: Ian Michna & Alex Raspa
Edited by: Alexis Castro
Produced by: Alex Raspa
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More: cooking – yaje popson
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