Boa tarde Raffies!
Ever since this Brazilian friend of mine had told me about Pão de Queijo, I had wanted to try it. Therefore, choosing the dish for Brazil was already set in stone long before this challenge started.
Today I was coming home from Italy, leaving the warmth and sunny days behind and sticking back to the grey daily routine.
I had brought with me a great deal of Grana Padano, you might call it Parmesan cheese, but for a cheese lover like me it is not the same. I was also able to find tapioca flour, which had been all but easy. Before leaving for my Dutch lesson, I prepared the little balls with a leap of faith, as the recipe kindly suggested. The dough was all sticky and far from a nice bread dough, but I placed the balls on the tray and left them in the oven.
As I came home and opened the door, this mouthwatering flavour greeted me..The little balls were awesome! Crunchy on the outside and soft on the inside, like my friend had always described them to me..and yes, I fear I am now addicted to these little ones too..
This recipe helped me out a lot with my leap of faith.
300 g tapioca flour
1 cup whole milk
1/2 cup vegetable oil
1 tsp salt
1.5 cups grated Parmesan cheese
Heat the oven at 230ºC.
Bring the milk and oil to the boil and remove it once you see big bubbles forming. Add the flour and stir with a wooden spoon. The dough will be sticky and gelatinous, but don’t worry. It’s supposed to be like this.
Beat the dough for a few minutes with an electric mixer. Let it cool. Do not worry about the oil sticky layer on top.
Add in the eggs, one at the time. Add the second egg only once you see the first has been incorporated. Now add the cheese. You will have a sticky dough that resembles more some kind of brownie batter. Do not worry and have faith.
It is time to scoop the batter on the tray. Prepare a bowl with water. Take two spoons, either tea or table, depending on the size of the bread you are looking for. Scoop the batter with a spoon and place it on the tray by scooping it from the spoon onto the tray with the other spoon. Proceed with the whole dough (you might need more than one tray or more than one course). Remember to dip the spoon into the bowl of water between scoops to prevent sticking.
It’s time to bake. Bake for 15 minutes at 180º. Turn the tray if needed. Bake until the blobs have puffed and appear crispy on the outside and have a slightly golden-brown colour. Cool and eat warm.
If you should have some leftovers, you can bake them again the following day.
Are you familiar with Pão de Queijo? Have you visited Brazil? Let me know in the comments below.