Pao de Queijo (Cheese Bread)

After last Wednesday’s post about the mini cheese bread, I got a couple of comments back that they look like kolaches and Aunt Lolo mentioned that they look like Pao de Queijo that her sister makes.

The original recipe calls for Parmesan cheese. My first batch was made with Parmesan cheese and they turned out exactly the same as the cheese bread that we got. We were so excited that we chowed them down before I remembered that I wanted a photo of them.

This second batch, I tried making them with a mix of parmesan, cheddar, and mozzarella. I had a bag leftover from making pizza. This is what the dough balls look like before they got popped inside the oven.

This is what they look after they are done. Very cheesy and not as “smooth” as the first batch made with only parmesan.

Next time I make them, I’m going to stick with parmesan, although both Josh and Zoë still gobbled these down. The mozzarella and the cheddar made kneading a bit messier and somehow these don’t taste as good as the parmesan-only ones.

This is one of the easiest recipes that I’ve come across. All that is needed are:

1 cup water

1 cup milk

1/2 cup oil

1 tsp salt

450 grams of tapioca starch

2-3 eggs (depending on size)

About half a pound of parmesan cheese

The other thing that I love about this recipe is that I can make the dough balls, freeze them for later use. AND I can just pop them directly from the freezer into the oven whenever I need some freshly-baked ones!

Go ahead, try these… Your little ones will tell you, “Mommy, you’re the best!”

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Myrnie’s recipe can be found here. (You should check out the site for other yummy recipes!)