Blog Checking Lines: This month’s Daring Bakers’ Challenge took us on a trip to beautiful Brazil! Renata of “Testado, Provado & Aprovado!“taught us how to make Pao De Queijo, tasty cheese buns that make the perfect snack or treat, and that will make your taste buds samba!
This month’s Daring Bakers challenge was to make a unique (to me) gluten-free bread from Brazil called Pão de Queijo. Pão de Queijo ( Pão = Bread; Queijo = Cheese) is a non-yeasted “bread”, made from tapioca starch/flour. It is apparently quite popular in Brazil and I can understand why. The dough comes together very quickly, doesn’t require rising, bakes for a short time and has a nice cheesy taste and an addicting chewy texture.
I had actually made this bread once before using a King Arthur Flour recipe and liked it very much but then forgot all about it. This month’s challenge was a nice reminder of that unique treat. Renata gave us several recipes to choose from. Since I had already made the “roll” version of them before, I decided to first try the quick version. The quick version is a batter that is made up in the blender and cooked in a muffin tin, much like a popover. I unfortunately baked this one a bit too long and the cheese flavor did not come through. I still ate too many of them though as I love the chewy texture of the tapioca flour!
For my second attempt, I went back to the traditional form Pão de Queijo which is baked in little balls to form addictive little puffs of chewy and cheesy goodness. The dough is simple to mix up – just tapioca flour mixed with a boiled milk, butter and salt mixture. To this crumbly mixture, grated Monterey Jack cheese is added and then the whole thing is bound together with a few beaten eggs. The rolls cook pretty quickly in a very hot oven until they are just lightly browned on the bottom. I recommend sharing them with friends immediately or you may endanger your waistline!
All of the Pão de Queijo recipes from this challenge can be found at this link.