Pao de Queijo

Pão de Queijo is Brazilian cheese bread made with tapioca or cassava flour, milk, eggs, olive oil, and cheese. It is a very popular breakfast food and snack in South American countries.It is inexpensive and often sold from street side stands  by vendors carrying a heat-preserving container and  in Brazil, it’s very commonly found in supermarkets and bakeries, or in special little “Pao de Queijo” stores.

The cassava root produces a very powerful starch which is key to the size and texture of the pão de queijo and unlike other types of bread, the recipe calls for no leavening of any kind. Small pockets of air within the dough expand during baking and are contained by the powerful elasticity of the starch paste.

You can knead pão de queijo in a mixer with a hook attachment or do it manually by hand. Once the mixture reaches a doughy consistency , it’s vital to roll it into a ball and either bake immediately or freeze it for later use. If left to rest, the dough will virtually liquify. Regardless of whether the bread is made from freshly made dough, or with frozen dough prepared at a prior cooking session, the final pão de queijo will be the same size and texture.

When we first got to Brazil we would see the pao de queijo stand at the supermarket, actually you could smell the cheese in the freshly baked little breads and David used to hate the smell. After a while we decided to try them. They are delicious little treats and you have to be REALLY careful not to eat too many of them! It is always a stop for us now when we go to the supermarket.


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Adventure For Two

I am from Bridgewater, Nova Scotia, Canada and I'm back from traveling with my husband on an expat assignment to foreign lands. 2011-2012 we were in Shenyang, China. Spring 2012- Spring 2013 we were in Resende,RJ Brazil then back to Shenyang, China in July 2013 until the end of July 2014. Expat life WAS amazing! Adventure abounds no matter where we travel to. We really enjoyed the amazing opportunity to live and experience culture and tradition in these places. BUT now we are finished and adjusting to life in our small town in Canada. Our days of travel and adventure are not over.

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