Utilising a staple root vegetable native to Brazil, the Pão de Queijo has an important role in both modern day and historic Brazil. These small, starchy pastries first originated by the Afro-Brazilian communities in Minas Gerais. They would soak and peel the cassava root to make a sort of bread roll. It wasn’t until the end of the 19th century that an influx of new ingredients to these communities, including milk, eggs and cheese, that the modern-day Pão de Queijo was born. Today’s iteration uses tapioca or sour cassava flour, leaving out the soaking and peeling step, and providing a soft, almost elastic texture.
Reminiscing on a trip to Caiman Ecological Refuge in the Pantanal, Master Journeysmith, Ross recalls the cheesy delight of these common snacks.
‘They can really be found all over the country. In shops, roadside food vans and even lodges and hotels. I remember them most prominently though, freshly baked and ready to devour after a morning out searching for jaguar at Caiman, which only made them that much more enjoyable.’
Makes 48 (1 1/4-inch) puffs or 24 (2-inch) puffs
INGREDIENTS
340ml whole milk
121ml vegetable oil
1 teaspoon salt
285g tapioca flour or a mixture of sweet and sour cassava flour
2 large eggs
100-150g meia-cure cheese or grated Parmesan
EQUIPMENT
Medium saucepan
Wooden spoon
Standing mixer with paddle attachment (or mixing bowl and elbow grease)
Baking tray
Parchment paper or silicone baking mats