With this year’s Olympic Games taking place in Rio, we thought we’d take a look at how the Brazilian’s like to do breakfast. As you can well imagine, there’s no shortage of choice when it comes to the morning menu; however, from supermarkets to snack bars, one breakfast bite is more popular than anything else: Pão de queijo (Brazilian cheese bread). A crackling crust and airy centre makes these little dough balls utterly delectable, whether you eat them as they come or serve them with spread. This recipe yields 24 puffs, but you can easily scale ingredients to suit. Give it try and let us know how it goes.
What you’ll need (makes 24 puffs):
300g tapioca flour
250ml whole milk
125g Parmesan cheese, grated
125g unsalted butter
2 large eggs
Vegetable oil for greasing
What you’ll need to do:
1. Pour the milk into a medium-sized saucepan. Add the butter and salt and bring to the boil. Remove the pan from the heat and add the tapioca flour. Stir to combine the ingredients.
2. Transfer the ingredients to a mixing bowl and beat in the eggs, one at a time. Use a hand blender or stand mixer to beat the dough until it’s smooth and shiny. Add the cheese to the mixing bowl and mix until fully incorporated.
3. Grease a parchment-lined baking tray. Using a large spoon or ice cream scoop (dip the spoon in water to prevent to dough sticking), spoon 24 balls of dough onto the tray, keeping them about two-inches apart.
4. Preheat your oven to 220°C/425°F/Gas 7.
5. Turn the oven down to 180°C/350°F/Gas 4. Bake for 25 minutes until puffed, crisp and golden. Allow to cool slightly before serving warm, alone or with savoury spread or sandwich fillings.
There’s no shortage of choice when it comes to the morning menu in Brazil; however, from supermarkets to snack bars, one breakfast bite is more popular than anything else: Pão de queijo (Brazilian cheese bread). Here's how it's made.