Wednesday, August 15, 2012

Cheese Breads


These brazilian cheese breads also called pão de queijo are probably one of the most exited easy things you will ever make with an exotic ingredient : manioc starch (or cassava starch). Unlike most breads the inside texture of these looks almost like raw, not creamy but has that underbaked look and even though there are cheeses on it, the cheesy characteristic (smell and texture)  comes from the manioc that is a heavy, dense starch and mysteriously provides the intense cheesy flavor to the breads and turns them into     the cheesiest bread you will ever have.   


Manioc starch is one of the most used starches in the food industry and is extracted from the root cassava, is the same thing as tapioca but with a different treatment before commercialization. It used to be the main starch used in Brazil but nowadays with the globalization it's not anymore, it is gluten free and easy to find at natural food markets, whole foods or online and these brazilian cheese breads are my favorite recipe using this ingredient. Even though the batter is quite creamy it is still manageable and possible to roll balls that is later baked and becomes cheese puffs.



Even though the recipe is simple the batter is so dense that requires a lot of strength to mix it. If you have a regular mixer (not kitchen aid style) you may even break it. The best option is to call your husband and watch him work out in your recipe (make sure you pull his sleeves up)

Cheese breads are still amazing if frozen (but you have to freeze the balls raw) and it doesn't lose any quality, besides, you can pop them straight to the hot oven and it comes out perfectly just like the first batch you baked.  


Ingredients:
150g sour manioc starch*
250g regular (also called sweet) manioc starch (red mill is great)
20g salted butter
55ml canola oil (corn oil or sunflower also works)
300ml whole milk
2 large eggs
220g monterey jack cheese*
110g parmesan cheese (grated)

*I'm using 2 different types of manioc starches but you can use only one, I explain in the video. 

*I chose to use 2 types of cheeses (just like in Brazil) but you can do all parmesan. Taste it before you add and if your parmesan is too salty reduce the amount of salt in the recipe. 
The brazilian cheese traditionally used in this recipe (minas padrão) can be substitute for monterey jack, mozzarela (not fresh ones) or any other cheese with similar texture and moisture . Some people like to use the mexican cheese cotija but I'm not sure if it would taste good. 

Be creative and spread soft cheeses or butter in your bread or turn them into sandwiches by laying slices of cheese and ham inside. Whatever you do with your cheese bread it will work!



41 comments:

  1. Adorei a receita! Eu usava vegetable shortening ao invés de óleo (será que faz muito diferença?!) Agora, uma perguntinha: recentemente, meu marido foi diagnóstico com intolerância a lactose. Como o sabor do pão de queijo vem mesmo da tapioca (algo que nunca tinha me ocorrido até ver seu vídeo) será que fica MUITO ruim tirar o queijo? Ou então substituir por tofu? Ou será melhor usar um "dairy-free cheese substitute" tipo Daiya? Vc tem alguma sugestão? Como a gente mora nos EUA há quase uns 5 anos, pão de queijo era um dos lanchinhos prediletos do meu marido para ele se sentir "em casa"...
    Muito obrigada e parabéns pelo site! ADORO os videos e os posts!
    Beijinhos!

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  2. So happy you're back and really do hope to see a video soon! :) This recipe looks so yummy!!! I totally missed out on trying these years ago when I visited Brazil, definitely going to try them. Take care xx-Jackie

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  3. Amazing, so thrilled to make it. the problem is, I live in the middle east and i get the feeling (sure) I won't find Manioc starch here. Can you tell me is there any substitute, alternatives? Tapioca starch?. That would be wonderful.

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  4. Eu posso substituir o queijo monterey jack por mussarela?? fica bom?? Bjs

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  5. these look amazing, I need to try them asap. all of us in our house are juge cheese fans

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  6. OMG Eu AMO pão de queijo! Aqui em Portugal vendem muito caro... 1€ ou mais por um pãozinho assim desse tamanhinho.
    Eu só tenho uma batedeira normal, tipo isto: http://www.germes-online.com/direct/dbimage/50223954/Hand_Mixer_with_Bowl.jpg Posso usar ou vai estragar a massa??

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  7. Ah! Outra pergunta! Whole milk = leite gordo? Aqui só temos leite magro, meio-gordo e gordo.

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  8. Hello Uaesushi,
    Tapioca starch is the same ingredient but treated differently before commercialization. You can use it only if you sieve if very well before using, making sure you break all the larger bits of grains . Good luck! ( since the main ingredient will the different pay attention to the batter, you may need more liquids)

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  9. Oi Cheila,
    Bem, quanto a batedeira, a massa não vai quebrar o que va quebrar é a sua batedeira. Tem que fazer a mao pois ela nao vai aguentar a densidade da massa. O whole milk é leite integral, gordo. Boa sorte.

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  10. Oi Dani, pode sim, eu falo sobre as substituições no final do post. Beijos

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  11. Ola Helen,
    Como falo no video o principal sabor de queijo vem do polvilho e nao do queijo em si. Pode ate deixar de usar o queijo mas talvez tenha que adicionar um pouco menos de liquidos e use o polvilho azedo que tera sabor mais intenso.
    Faça e me diga se ficou bom.
    Beijos

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  12. Like You SOO MUCH!!! Good that you're back. I,ve tested your custard recipe recently and It was ekstra-super-creamy-perfect-consistency delicious. Loved the part about gluten-free-substituting(oh, fancy English ;p) recipes. Actually loved everything about the video :))
    Greetings from far (really) away (Poland)

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  13. Hooray, you're back!!! I hope your eye is feeling better. This bread looks so delicious, I can practically smell the cheese from here!

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  14. Tenho tudo pronto para começar a fazer a receita, mas reparei agora que na lista de ingredientes falta o sal! Help, plz!

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  15. Eeeehhh!!! Voce voltou!
    E com pao de queijo!
    Yeaaaa!!! mas diz ai e dificil conceguir um resultado legal com esses queijos europeus aqui. Nao da aquele toque mineirissimo do pao de queijo.
    Outra coisinha onde voce compra esses tecidos lindinhos das apresentacoes?
    Obrigada por compartilhar.
    Ate breve!

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  16. I made these on Thursday and my family loved them! The only pao de queijo that I've eaten are the ones sold at Starbucks (here in Mexico) and these were definitely BETTER! Thank you so much! I love your videos and you make cooking/baking so much fun!

    Greetings from Mexico =)

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  17. Vale bem a pena besuntar de 3 em 3 bolinhos as mãos em óleo porque estes pãezinhos são deliciosos!
    Estou viciada neste blog!

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  18. Oi Raissa,

    Fica legal tambem com o COTIJA, que eh umueijo mexicano feito do leite de cabra. Ele e durinho e esfarela nas maos. O gosto e curado, salgadinho, e no Mexico e chamado de "PArmesao MExicano". Fica simplesmente delicioso. Eu faco usando so ele. O queijo nao e caro e pode ser encontrado em supermecados latinos. Eu encontro no FOOD 4 LEss!
    Bom que vc esta de volta!

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  19. Hey~ I really like your blog! Can I ask where did you get all your pretty vintage-looking tablecloth? They are so pretty!

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  20. Hi! I LOVE YOUR BLOG! You're so talented and so charismatic! I was wondering what songs you used in this video!

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  21. Olá Raiza!
    Descobri o teu blog e fiquei fascinada pelas fotografias, vídeos e estilo vintage! As receitas e dicas são fabulosas!
    Parabéns :))

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  22. it's my favorite food ever! I do eat every day! but some places make it with comun flour, i prefer with "maisena" or manioc starch

    lovely blog!

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  23. Olá Raiza!!! sou de belo horizonte, gosto muito do seus videos, muito legal!! já fiz várias das suas receitas, como o croissant, massa foleada dentre outras.
    Parabéns, morei em Londres por 5 anos e fico muito feliz em ver brasileiros se realizando fora do país.
    Tudo de bom.
    Felicidades,
    Helaine.

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  24. aiiii eu tava procuraando por umma receita de pão de queijo!!!!!! que felicidaade hahahah muuuuito bomm!!!! aqui nos eua eu naaao encontro pao de queijo em nenhum lugarr ): vou tentar, valeeeeu linda que tu é beijos beijos!!!!!

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  25. Oi Raíza. Sou portuguesa e sempre adorei Pão de Queijo. Agora que estou morando em Belo Horizonte acho que é obrigatório tê-los sempre no freezer. Fiz a sua receita adaptada à Thermomix / Bimby que é um robot de cozinha muito legal. Tomei a liberdade de publicar no meu blog e facebook mas faço a devida referência ao seu blog. Espero que não se importe mas, se preferir, posso retirar.
    Continue fazendo esses videos maravilhosos e com esse alto astral que me fez uma fã sua.
    Abraços
    Teresa

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    Replies
    1. Esqueci de colocar os links: http://yellow13skitchen.blogspot.com.br/2013/03/pao-de-queijo-adaptacao-pessoal-da.html e http://www.facebook.com/pages/Yellow13s-kitchen

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    2. Oi Teresa, não tem problema algum, fico feliz que tenha gostado da receita. Um beijão

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    3. Gostei muito mesmo! Acho que ficou bem melhor que os que se vendem aqui nas padarias... e fiz com mussarela, imagina quando fizer com minas padrão!!! um beijão para você também!

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  26. As receita me parece bastante gostosa! Somente uma dica e uma correção... DICA: para quem não quiser ter todo esse trabalho fazendo a massa, existe uma versão de pão de queijo de liquidificador, cuja consistência é quase líquida, e deve ser assado em forminhas de empada (ou muffin, cupcake, etc). O mais interessante dessa variação é que os pãezinhos ficam ocos por dentro e podem ser recheados com o que vocês quiser (requeijão, por exemplo). CORREÇÃO: tradicionalmente os pães de queijo não são feitos com queijo minas padrão e sim com queijo meia-cura. Os melhores são aqueles das regiões da Canastra, do Serro ou do Salitre. Eles possuem uma textura de firme (como um "parmigiano-reggiano" ou "cheddar" inglês envelhecido) a macia e quebradiça (como um "blue cheese"), dependendo da cura, e são extremamente saborosos. É o único queijo que entra na composição da receita... sem misturas! Espero ter ajudado...
    Beijos;
    Bruno.

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  27. Oi Raiza, vc se esqueceu de colocar a quantidade de sal na lista de ingredientes! Coloca lá, please?!!! Bjocas!

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  28. Such a nice blog, you really provide me some great information. i am going to bookmark this blog, share with my friends and will definitely visit here again. Thanks for your article.

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  29. Outstanding write-up I really like your current post; adore how you described everything, what you are doing a great job a lot of others just like you by means of that form of informative blogs provide attention in order to us associated with many things. When i understand some other useful sites through your internet sites as well as I will be much curious using your blogging and site-building expertise, My spouse and i likewise started to generate document and also this form talk genuinely guide myself out. When i by now bookmarked the page along with shared ones websites to be able to our acquaintances not just me but these people like ones blogs expertise, expect anyone produce far more useful sites in this way 1 as well as all the best to your future information sites.

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  30. Thanks SO MUCH for sharing this recipe! I've been craving pao de queijo for two months now but every recipe I tried up until your was a complete disaster. They either fell flat and dense on the baking sheet or burnt to a crisp in the mini-muffin tin without puffing. Seventh time the charm, right? The batch I made with your recipe came out PERFECTLY and now I have dough in the freezer for next time! (And perhaps the best news of all is that nobody else in my household cares for it so it's all for me.)

    For any other folks out there using imperial measurements rather than metric, here's the converted recipe:

    1 2/3c sour manioc starch
    2c regular (also called sweet) manioc starch
    just shy of 1 1/2 Tbsp salted butter (1.42Tbsp)
    just shy of 1/4c canola oil (.232c)
    1 1/4c whole milk (1.26c)
    2 large eggs
    1 3/4 monterey jack cheese (1.76c)
    heavy 1c parmesan cheese (grated)

    I didn't have monterey jack on hand so I just used some cheddar I had in the fridge, but next time I'll be reaching for something with a bit more of a kick. I also added in some garlic when I was mixing the wet ingredients into the manioc, because garlic is wonderful..

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  31. The Tapoica starch has gained high prominence in making sabudana. They are also used on a large scale for the preparation of sweet dishes and beverages. Tapioca Starch Manufacturers, Vietnam Tapioca Starch Supplier

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  32. I would really love to make these using the manioc starch, i had never ever heard of it before. The problem is where to buy it. I work at a natural foods co-op as a baker and i can't even order it at all. Where in the world could I even find it? If i can't find it, I see that you had said tapioca starch could be used. Would that be your first choice to use?? Thanks so much and LOVEEEE your videos!!!!!!!!
    Shannon

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  33. hej, is tapioca starch same as tapioca flour, we have tapioca flour, can i use it :)

    greeetings from slovenia

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