This bread was recently discussed in a thread. I found this recipe on Google. "A famous bread from the state of Minas Gerais served at most steak houses in southern Brazil. Unusual in that the recipe calls for manioc starch (available in some Latin groceries) rather than wheat flour. Leavening is from steam during baking, similar to the way eclairs are leavened. These rolls do not hold well and are best consumed while warm, directly from the oven. In Brazil these rolls would be made with Queijo de Minas, a mild, white cheese similar to Muenster in texture - but quite different in taste." They are addictive.
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Units: US | Metric
- 1Bring milk and oil to a boil in a small saucepan.
- 2Add to the manioc.
- 3Mix and allow to cool a little.
- 4Incorporate the eggs, one at a time.
- 5Add the cheese and blend well.
- 6Divide into pieces the size of a walnut or small plum.
- 7Place a little oil on the hands and round dough into balls.
- 8Arrange on a baking sheet.
- 9Bake at 375 degrees Farenheit until done, about 10 to 12 minutes.
- 10Serve warm.
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Nutritional Facts for Pao De Queijo (Brazilian Cheese Bread)
Serving Size: 1 (673 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2201.3
- Calories from Fat 1806
- Total Fat 200.7 g
- Saturated Fat 67.4 g
- Cholesterol 880.5 mg
- Sodium 2027.7 mg
- Total Carbohydrate 14.1 g
- Dietary Fiber 0.0 g
- Sugars 12.0 g
- Protein 87.0 g
The following items or measurements are not included: