Anyone who has visited Brazil has likely tasted its famous pão de queijo (cheese bread), small rolls with an incredibly airy texture that are typically eaten warm. This recipe is traditional in Brazilian states such as Minas Gerais and Goiás, and its origins date back to the 18th century. However, it only became widely popular in the 1950s, spreading across the country and eventually crossing borders to reach all corners of the world. There are...
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In a saucepan, combine the water, milk, oil, and salt.
Heat the mixture until it comes to a boil.
Remove from heat and gradually add the polvilho azedo (sour cassava starch) while stirring vigorously.
Mix thoroughly, then add the grated Parmesan cheese and eggs.
Knead the mixture until you achieve a smooth and elastic dough.
Shape the dough into small rolls and place them on a baking sheet that has been greased with butter and lightly dusted with flour.
Leave about 1 cm (½ inch) of space between each roll.
Bake in a preheated oven at 180°C (350°F) until the rolls are lightly golden.
Use freshly grated Parmesan cheese for the best flavor.
If the dough feels too sticky, lightly oil your hands before shaping the rolls.
Serve the rolls warm for the best texture and taste.
Can I use tapioca starch instead of polvilho azedo?
Yes, tapioca starch can be used as a substitute, but the texture may be slightly different.
Can I freeze the dough?
Yes, you can freeze the shaped rolls before baking. Bake them directly from frozen, adding a few extra minutes to the baking time.
What type of oil should I use?
Neutral oils like vegetable oil or canola oil work best for this recipe.
Can I use a different type of cheese?
Yes, you can experiment with other cheeses like mozzarella or cheddar, but Parmesan is traditional.
How do I store leftovers?
Store leftover rolls in an airtight container at room temperature for up to 2 days. Reheat them in the oven for a few minutes before serving.
