Brazilian Cheese Bread Recipe + VIDEO (2024)

FAQs

Is Brazilian cheese bread supposed to be gooey in the middle? ›

Our Brazilian Cheese Bread is made with tapioca flour, which gives the dough a natural gooey quality even when cooked. This crispy, golden brown crust and soft inside is what has made Brazilian Cheese Bread (pão de queijo) beloved around the world, but we know the distinct texture is not for everyone.

Pao de queijo is made with cassava starch, milk, cheese, eggs and butter or oil, and pandebono is made with corn flour, cassava starch, cheese, eggs, and a little sugar. We've found that pandebono also tastes a little sweeter than pao de queijo, thanks to the sugar.

Pão de queijo, or “cheese bread” in Portuguese, is a staple in Brazil and throughout South America. It's a delightful snack made with tapioca flour, which makes it naturally gluten-free. In Brazil, it is enjoyed all hours of the day, particularly during breakfast and family gatherings.

Tapioca flour, eggs, milk, parmesan cheese (part skimmed cow's milk, cheese cultures, salt, enzymes), high-oleic safflower oil, cheddar cheese (pasteurized milk, cheese cultures & cellulose to prevent caking), filtered water, salt.

Eventually, with the advent of Brazil's dairy industry in the 19 thcentury, cheese was added to the mix, creating the pao de queijo that we know and love today. I have seen this tasty treat at bars, food carts, and grocery stores, but it all started as a way for enslaved Brazilians to get some extra nutrients.

In Brazil, people traditionally eat pao de queijo for breakfast or as a snack – often with jam, honey or other sweet condiments for breakfast, or with savoury accompaniments and as a side to stew-like dishes.

You can make this recipe with different dough consistency: a more runny dough (made with more milk) gives more flat breads but with a more chewy inside; a more thick dough gives more puffed round breads but more dry inside. My dough is a match between the two consistency and it's absolutely my favourite!

The biggest difference is that pão de queijo are made with sour cassava flour or tapioca flour instead of all-purpose flour. Tapioca flour is decidedly strange stuff. When mixed with the hot milk in these pão, it turns gelatinous and sticky, closer to wallpaper paste than something you'd put in the oven.

“Pão de Queijo” means cheese bread in Portuguese and it is pronounced “pown-deh-kay-zho”.

Troubleshooting Pao de Queijo:

A couple of times out of dozens, I have had my pao de queijo dough turn out too runny to hold its shape when portioning out. I am not sure why this happens occasionally, but the best solution is to cover and refrigerate the dough for a couple of hours to firm up. Don't keep adding flour!

How to heat up Brazilian cheese bread? ›

To reheat either frozen or refrigerated pao de queijo, place them in the oven at 350 degrees for 8 minutes or until warmed through. If it's those addicting little cheese breads that you crave, there's no need to head to your closest Brazilian restaurant.

Refrigerate cheese bread if you need to store it for more than a few days. But be sure to bring it to room temperature before eating, as refrigeration can affect the texture. Freezing is the best long-term storage solution for cheese bread. Wrap individual pieces in plastic wrap and store them in a freezer bag.

The true Bolo de Rolo consists of the cake or dough that is rolled with a layer of melted guava. What is the national dessert of Brazil? The typical Brazilian dessert, originating from the Pernambuco state is considered as the national dessert of this country by Brazilian law.

Chosen by Brazi Bites consumers and brand fans via a social media campaign in 2022, the new variety combines the popular everything seasoning with the brand's classic Cheddar and Parmesan cheeses for a crispy on the outside, fluffy on the inside, deliciously addicting bite.

Brazilian Food Origins

Rice and beans are staples of many dishes and are eaten almost daily as part of a traditional Brazilian diet. Manioc, a root vegetable that is often ground into a fine flour is used in many of their dishes to thicken sauces or to create different types of bread.

Generally, Brazilian people will start the day with a generous breakfast, then often a small sweet or savoury snack in the middle of the morning. The midday meal is the most important nutritionally but also habitually. “Almoço” as it is known in Brazil is the worker´s first break in the day so it is enjoyed fully.

Bauru is a popular Brazilian sandwich. The traditional recipe calls for cheese (usually mozzarella) melted in a bain-marie, slices of roast beef, tomato and pickled cucumber in a pão francês with the crumb (the soft inner part) removed. The Bauru has a fairly well documented history.

If the dough doesn't fill out with gas, perhaps because it hasn't had time to rise properly, the inside of the loaf will remain soggy and dense as the dough won't bake properly. You should therefore leave plenty of time for your dough to rise.

Underbaking: The baking time is too short. This could be a recipe error or timer error. This is the most common cause. Too much wet or liquid ingredients: The recipe contains too much water, milk, eggs, or yogurt.

Why is my bread dough gooey? ›

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

The biggest difference is that pão de queijo are made with sour cassava flour or tapioca flour instead of all-purpose flour. Tapioca flour is decidedly strange stuff. When mixed with the hot milk in these pão, it turns gelatinous and sticky, closer to wallpaper paste than something you'd put in the oven.