Pao de Queijo (Cheese Puffs-Brazilian)

From: MillaKette

On Jun 9, 2009

This sounds very good, but the real Brazilian Pão de Queijo is not made with parmesan cheese, but with "Queijo de Minas." (Minas is the state of "Minas Gerais," where the Portuguese settlers had mines, hence the name.) Unfortunately I have never found any cheese in the US that slightly approaches the sublte, fresh taste of Queijo de Minas... (maybe VERY fresh mozzarela cheese?) Yoki sells a package of powder Pão de Queijo; I never tried, so don'g know how good it is.

From: Chef #1132285

On Jun 4, 2009

I tried the recipe. The proportions are fine. I would suggest you keep a small bowl of water close by to keep your hands moist while rolling out the puffs. This way they will not stick to you and you can put them on to the baking sheet.

From: Malu

On Nov 20, 2004

I thought I would post a recipe of "Pao de Queijo", but then I found this one.I would like to clear some facts, first Tapioca Flour and manioc starch are the samething, and they can be either sweet or sour. When preparing it, pour the boiling liquid to the tapioca(starch) flour and mix.Also you will get a better result if you use any white cheese ( like cheshire ) . Sorry I live in England so that is what I find here. You all say the dough is to sticky, maybe that is because there is to much liquid to the amount of flour. The recipe I have I use 4 cups of flour to 1 1/2 of liquid. By the way, I am Brazilian.

From: CuisineDuCoeur

On Dec 7, 2007

I was looking for a perfect Pao de Queijo recipe after my Brazilian friend made them for me at her house (she used a pre-packaged mix that she brought from Brazil that I had trouble finding in the US, I think they only sell them in Brazilian grocery stores, but anyways making them fresh is so much better!). I tried several recipes and this one is by far the best in terms of simplicity and producing yummy results. Each time I have made this, I was never able to get my dough to the point of solidity where it can be shaped (although this seems to be the nature of the tapioca flour, once u add it to liquid it tends to liquify very quickly). However, I spoon the batter into mini muffin cups and they turned out wonderfully crisp on the outside and with a nice melty chewy cheese interior. Tip: Don't be tempted to pre-make the dough and freeze them for later use — I did this and froze them in the mini muffin cups, thinking that it would be a breeze to pop into the oven when friends came over. However, once the dough freezes and solidifies, if you pop it straight into the oven, the puffs come out dense like a brick and not nearly as light as when the dough is liquid-y. I might try letting the dough sit for awhile out of the freezer next time before baking, but at least this first attempt was underwhelming.