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Pao de queijo
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| [Note Guidelines] Photographer's Note |
Pão de Queijo or Cheese Bread
"If you can find the main ingredient - tapioca starch - you will be able to make this extremely popular Brazilian snack, served with a small cup of coffee."
This recipe comes from the Brazilian Embassy in Washington, DC. and can be found in Maria's Cookbook.
"Pao de Queijo, in the form of small balls, is a to-die-for appetizer. It is most popular in the state of Minas Gerais, where it is eaten like Americans eat rolls.
The state of Minas Gerais is known throughout Brazil for its cuisine, and there are places in other parts of Brazil where one can buy pão de queijo and other "mineiras" specialties. Any "mineiro" cook can make pão de queijo, and there are endless recipes and methods for it. Minas Gerais is also known for its cheeses; the Wisconsin of Brazil, if you wish.
Pão de queijo is extremely simple to make. Instead of wheat flour, tapioca starch is used. It's available from any oriental grocery store. One bag is enough for two batches, cost about $0.69. a bag. Care must be taken not to confuse this with the "fish eyes" tapioca (little white beads) available at American stores.
Working with tapioca starch is a lot like working with glue. Dry, it has the consistency of cornstarch. Wet, the tapioca starch is extremely gooey. It comes from the manioc plant which is heavily used in tropical areas not cool enough to grow wheat.
Many cheeses can be used for pão de queijo, as long as it is hard and can be finely grated. You can used cheeses like parmigiano reggiano, various Italian granas (like reggianito), Sardo (an Argentinian parmesan), domestic parmesan including Kraft in the green can, and even Provolone. You may have to vary the amount of cheese according to how salty it is.
After you make pão de queijo a few times, you'll develop certain preferences. For instance, I like them lightly browned, hot from the oven, when the skin is delicately crispy and the inside is gooey. On the other hand, some prefer them darker so that the crust is thicker, or cooled so that the inside is porous. You can also make them larger and use them like a dinner roll. For a dinner-size roll, you'll either have to add a little more tapioca starch to make the dough stiffer (easier to form the larger balls and will hold its shape better when baking) or use muffin tins." (Judy Tolliver)
8th addition to the Winter Hunt II: Bread.
All critiques are welcome!! |
vheus, alagoa, DAM, stecotdon has marked this note useful
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- nofer
![Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 847 W: 272 N: 495]](http://i1.treklens.com/misc/g-g-g.gif)
(1726) - [2005-03-29 23:55]
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Tô com fome a esta hora da noite (ou já manhã !?!?) e você vem com esta foto... He... He...
Muito boa foto, textura excelente. Composição ótima.
Obrigado!
Reynaldo
Bom, ver pãozinho de queijo logo ao acordar é demais, loool!
Acho que vou ter de tomar já o pequeno almoço a sua foto deixou-me cheia de fome ;-)
Bela composição. Parabéns!
Ana
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- yttt
![Gold Star Critiquer/Silver Workshop Editor [C: 270 W: 10 N: 3]](http://i1.treklens.com/misc/g-s-n.gif)
(2114) - [2005-03-30 2:30]
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little stock-photo but yummy
humm nem fala em pao de queijo, eu adoro e estou com fome.. hehehehe
great one ! really looks like a pro ad.
colors are excellent
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- vheus
![Gold Star Critiquer/Silver Workshop Editor/Silver Note Writer [C: 62 W: 18 N: 27]](http://i1.treklens.com/misc/g-s-s.gif)
(249) - [2005-03-30 4:49]
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very beautiful work with a useful note Carmem,
colours and composition are great....
it s different what we usually see....
i am hungry....
i ll try to make....
thank you for sharing this traditional beauty and,
bravo....
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- DAM
![Gold Star Critiquer [C: 513 W: 67 N: 268]](http://i1.treklens.com/misc/g-n-n.gif)
(1110) - [2005-03-30 14:13]
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Carmem, we have a store here in town where I can get a whole lot of foods from South America. I will look for tapioca starch and give it a go. It looks delicious, and your photo makes me want to bite a Pao De Queijo. Obrigao mia amiga
Ola Carmem,
Eu nem acredito que, depois de passar tanto tempo por aqui, vendo fotos lindas, so agora e que eu fui achar a foto mais linda de todas :meu adorado pao de queijo!!!!!! E viva MG!!!
Muito legal essa foto e muito gentil da sua parte compartilhar a receita com o mundo. So espero, como boa mineira que sou, que quem se aventurar a misturar polvilho, queijo e oves faca justica ao paozinho da foto :)))
Vou confessar que, junto com o plamito, pao de queijo e a coisa que eu mais sinto falta por aqui :(( Eu ate trago de casa, mas nao e mesma coisa...
Bem, parabens pela foto. Tudo de bom, Stef
![Gold Star Critiquer/Gold Star Workshop Editor [C: 1258 W: 97 N: 9]](http://i1.treklens.com/misc/g-g-n.gif)
(0)![Silver Star Critiquer [C: 39 W: 0 N: 4]](http://i1.treklens.com/misc/s-n-n.gif)
(186)
Hi Carmem,
Nice montage. Your colors are rich and delicious looking. The food looks great. And the recipe will be well enjoyed, I'm sure. Thanks so much for sharing a bit of your culture with us.
Take care!
Richard