KitchenNippon

Introduction
Pão de queijo originated in Brazil by about the 18th century – exactly when is unclear, perhaps because it was created by African slaves. By the 1950s, it had spread throughout Brazil. Since then it has become popular in other parts of the world, as well. “Pão de queijo” is Portuguese and simply means “cheese bread.” Brazilians make it at home and often eat it for breakfast. Recipes for pão de queijo are many and varied. They can be made with different flours and different cheeses and oils, as indicated below.

Ingredients (15-20 pão de queijo)
Tapioca flour (タピオカ粉 / tapiokako) 100g
(Use katakuri flour [片栗粉 / katakuriko],
sticky rice flour [餅粉 / mochiko], or
refined rice flour [白玉粉 / shiratamako] as a substitute.)
Olive oil (オリーブオイル / Orīhbu oiru) 20g
(Use butter [バター / Batāh] or
salad oil [サラダ油 / Sarada yu] as a substitute. )
Eggs (卵 / Tamago) 1
Milk (牛乳 / Gyūnyū) 50g
(Use soymilk [豆乳 / Tōnyū] as a substitute.)
Parmesan cheese (パルメザンチーズ / Parumezan chīhzu) 50g (grated)
(Use shredded cheese [シュレッダーチーズ / Shureddāh chīhzu]
as a substitute.)
Water (水 / Mizu) 50g

How to Make
1. Add the milk, olive oil, and about half of the water to a pot. Put the pot on medium heat and continue heating until just before the contents boil. Turn the heat off.
2. Add the tapioca flour to a mixing bowl. Pour in the milk-oil-and-water mixture and mix it into the flour. Start by using a spatula. When the dough is cool enough to handle, use your hands to knead it. Knead until you get a dough that is about as soft as your earlobe. If the dough is too stiff, add more of the remaining water and knead until you get the right consistency.
3. Combine the egg and grated cheese in a separate bowl and mix. Add this to the dough and knead until everything is combined well.
4. Preheat the oven to 180℃. Divide the dough into 15-20 pieces about the size of a ping pong ball. When the oven is up to temperature, place the dough balls in the oven and bake for about 20 minutes. Baking times will differ depending on the oven. A bit of trial and error may be necessary to find the right amount of baking time for the oven you use at home.
5. When the pão de queijo are done, remove them from the oven and place them on a rack to cool. If you plan to store them, wait until they are down to about body temperature and then place them into plastic bags.

Recipe Developed by:Kaoru Shibata