This is a twist on a traditional Brazilian cheese bread recipe, which is normally made from firmer dough and rolled into balls before being baked. Pao de queijo originated in the Brazilian city of Campinas and are best served warm.
- 450 g (3 cups) tapioca flour
- 250 ml (1 cup) milk
- 250 ml (1 cup) vegetable oil
- 3 eggs
- 1 tsp salt
- 120 g (1½ cups) grated parmesan
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C.
Place tapioca flour (from supermarkets), milk, vegetable oil, eggs, salt and grated parmesan in a blender and blend until smooth.
Fill 15 holes of 2 greased 12-hole muffin pans (80 ml capacity) with mixture until each hole is three-quarters full.
Bake for 20 minutes, swapping trays halfway, or until golden and cooked through. Serve warm.
Photography by Helen Cathcart.
As seen in Feast magazine, October 2011, Issue 2. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.