Make Ahead
Brazilian Cheese Bread (Pão de Queijo)
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2 Reviews
Gal
August 21, 2015
For a step by step pictures on how To Make Pão de Queijo check out Emma's page http://www.thekitchn.com/how-to-make-po-de-queijo-brazilian-cheese-bread-cooking-lessons-from-the-kitchn-176118
Gal
August 21, 2015
This is what EMMA CHRISTENSEN is saying about making these Cheese Bread: "Tapioca flour is strange stuff. When mixed with the hot milk in these pão, it turns gelatinous and sticky, closer to wallpaper paste than something you'd put in the oven. It requires a leap of faith and a bowl of water for dipping your fingers and spoons to prevent sticking.
Keep going with the recipe and you'll be rewarded with these puffs".
Mel, in her blog 'Mel's kitchen', wisely advice "Don't substitute pre grated Parmesan in the green cardboard tubes or the pre shredded Parmesan in the bags". And she is absolutely right! Those are so far from the real Parmigiano-Reggiano. These "Parmesan cheese" contain chemicals and additives ingredients such as Cellulose Powder, Potassium Sorbate, and Cheese Cultures that are not found in real Parmigiano-Reggiano. In fact, dry powdered “cheese” in green cardboard tubes is so far removed from actual Parmigiano-Reggiano that virtually no one could confuse the two.
Mel says freshly grated from a block is the way to go. And I agree. The best way is to buy wedges that were cut relatively fresh from the wheel.
Lastly Mel says these puffs must be eaten warm. must. & don’t let them get too brown on the bottom – they’ll lose their chewiness.
Keep going with the recipe and you'll be rewarded with these puffs".
Mel, in her blog 'Mel's kitchen', wisely advice "Don't substitute pre grated Parmesan in the green cardboard tubes or the pre shredded Parmesan in the bags". And she is absolutely right! Those are so far from the real Parmigiano-Reggiano. These "Parmesan cheese" contain chemicals and additives ingredients such as Cellulose Powder, Potassium Sorbate, and Cheese Cultures that are not found in real Parmigiano-Reggiano. In fact, dry powdered “cheese” in green cardboard tubes is so far removed from actual Parmigiano-Reggiano that virtually no one could confuse the two.
Mel says freshly grated from a block is the way to go. And I agree. The best way is to buy wedges that were cut relatively fresh from the wheel.
Lastly Mel says these puffs must be eaten warm. must. & don’t let them get too brown on the bottom – they’ll lose their chewiness.
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