Anyone who has tried the Brazilian pão de queijo (cheese breads) loves them and knows that once you eat one you will probably eat another five…or all that are on the plate in front of you! Since the first time I tried pão de queijo I absolutely loved them and they have always been my favorite snack with a good cup of coffee.
Since learning to make pão de queijo at home I have made a lot and usually make a large recipe and freeze about 3/4 so that whenever I feel like eating one I can just pop a few in the oven and in 15 minutes I have piping hot homemade pão de queijo. Yummmmm!
When I started making pão de queijo at home I did pretty well with keeping my freezer supply fully stocked, but in the last half a year I have slacked and we haven’t had any pão de queijo at home in the freezer. So, the other day I was craving some homemade pão de queijo but I wanted to make some pretty quickly. I had heard a lot of people talking about making a pão de queijo batter in the blender and baking the pão de queijo in muffin tins. I was always pretty skeptical about this and really didn’t think that they would work or that the taste would be good. But, since I wanted quick pão de queijo I decided to give this recipe a go!
With few expectations, partly because I was using tapioca flour that was almost two years out of date (I didn’t have any newer flour in the house), I was completely surprised when my pão de queijo rose beautifully in the oven and tasted amazing. They actually tasted like the real deal. They were nice and gooey in the middle and they had a good cheese taste (although I did decide that next time I make these I would increase the amount of cheese).
This recipe is wonderful because it is so easy and 100% fool proof. My previous pão de queijo recipe (you can find it HERE) is the ‘real deal’, but it is a little bit more challenging, has more room for errors and does take longer to make, but you can freeze the pão de queijo for later consumption which is one big bonus about the recipe. If you are completely new to making pão de queijo I would recommend trying these, it will be difficult to have a batch that goes wrong. This recipe is also great for if you are pressed for time and want to quickly whip-up some pão de queijo. It takes about 10 minutes to make the batter and 15-20 minutes cooking time. If you want to make pão de queijo for freezing stick to my other recipe, you will be unable to freeze these pão de queijos as the batter is completely liquid.
Happy baking and I hope you all try this recipe! Happy Eating:)!
100 – 150g grated parmesan cheese (or meia cura)
3/4 cup sunflower or vegetable oil
1 cup milk
1 1/2 cup tapioca flour (or polvilho azedo)
A pinch of salt
Oil and white flour to grease the muffin tins
Preheat the oven to 180C or 355F. Using mini muffin tins (diameter of approx. 6cm), oil each tin well and lightly flour.
Put all of the ingredients into a blender and mix until well incorporated and you have a smooth batter. Pour the batter into the prepared muffin tins to about 3/4 full.
Bake in the preheated oven for approximately 15 minutes or until golden brown on top. When baked, remove from the oven and take out of the muffin tins immediately. Serve warm!