{"id":6200,"date":"2014-05-27T07:02:42","date_gmt":"2014-05-27T13:02:42","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=6200"},"modified":"2014-05-27T07:02:42","modified_gmt":"2014-05-27T13:02:42","slug":"daring-bakers-pao-de-queijo-brazilian-cheese-bread","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/05\/27\/daring-bakers-pao-de-queijo-brazilian-cheese-bread\/","title":{"rendered":"Daring Bakers: P\u00e3o de Queijo (Brazilian Cheese Bread)"},"content":{"rendered":"

This challenge was so simple, so fun and so delicious! \u00a0As always I was given the opportunity to try something I’d never tried before, and something I’d never even heard of! \u00a0These little light and airy cheesy Brazilian bread balls are something special and I’m excited to share them with you.<\/p>\n

\"P\u00e3o<\/a><\/p>\n

This month’s Daring Bakers’ Challenge took us on a trip to beautiful Brazil! Renata of\u00a0<\/span>“Testado, Provado & Aprovado!”<\/a>\u00a0taught 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!<\/span><\/p>\n

P\u00e3o de queijo are almost like popovers. \u00a0Their airy texture combined with their rich cheese flavor makes them super addictive, especially when eaten warm. \u00a0They’re great right after coming out of the oven just cool enough to handle. \u00a0But I rewarmed room temp ones in the microwave for about 8 seconds with great success \ud83d\ude42 \u00a0If you’re gluten free, then you’re in luck! \u00a0Instead of wheat flour you use tapioca flour here, which I found without any trouble at my grocery store with all the other specialty flours. \u00a0The texture is different than a bread made with all purpose flour, of course, but it still has a nice bready chew that would’ve fooled me if I didn’t know they were gluten free.<\/p>\n

\"P\u00e3o<\/a><\/p>\n

Renata gave us the option of using any cheese we liked. \u00a0When I searched recipes I found Parmesan to be a popular choice. \u00a0So I went with 6 ounces of a goat cheddar and 2 ounces of Parmesan. \u00a0I liked the way it turned out, but she says any cheese or combination of cheeses would work, so get creative!<\/p>\n

\"pao5\"<\/a> \"P\u00e3o<\/a><\/p>\n

The dough is very easy to make, but a little messy since you get in there with your hands and it is a bit sticky. \u00a0You don’t need any fancy equipment and your mixer doesn’t have to get dirty. \u00a0The recipe I used calls for 1-3 eggs and you may or may not use them all. \u00a0I did use all 3. \u00a0She recommends whisking all 3 eggs together and then adding what you need as you begin working the dough together. \u00a0Once it’s all together it rolls quite easily into balls and bakes up beautifully.<\/p>\n

\"pao3\"<\/a> \"pao2\"<\/a> \"pao9\"<\/a><\/p>\n

Since these are best eaten fresh from the oven I just baked half of the dough, then shaped the rest of the dough and froze it. \u00a0I haven’t tried it, but apparently you can bake them straight from frozen! \u00a0And that is what I plan to do the next time I need a last minute appetizer or snack for guests. \u00a0Bam.<\/p>\n

\"pao10\"<\/a><\/p>\n

Something I wish I’d tried was making this dough in a waffle iron. \u00a0I cannot begin to imagine the deliciousness of using this as the bread for a breakfast sandwich!<\/p>\n

Thanks for the great challenge this month, Renata! \u00a0I really enjoyed it and am excited to experiment more with this terrific bread.<\/p>\n

P\u00e3o de Queijo (Brazilian Cheese Bread)<\/h3>\n

From Renata of Testado, Provado e Aprovado<\/a><\/p>\n

Ingredients<\/em><\/p>\n