{"id":1163,"date":"2015-09-07T22:28:45","date_gmt":"2015-09-08T05:28:45","guid":{"rendered":"http:\/\/otherthings.com\/blog\/?p=1163"},"modified":"2019-10-13T14:44:01","modified_gmt":"2019-10-13T21:44:01","slug":"making-pao-de-queijo","status":"publish","type":"post","link":"https:\/\/otherthings.com\/blog\/2015\/09\/making-pao-de-queijo\/","title":{"rendered":"Making P\u00e3o de Queijo"},"content":{"rendered":"

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

Every place has a certain food that you just can’t seem to get anywhere else. For New Yorkers it’s the bagel. For the French, the croissant. P\u00e3o de Queijo (cheese bread) is that food for Brazilians. For years we’ve gotten by on packaged dough balls from the frozen section of our local Brazilian market. But this weekend we found an old recipe from a friend, and realized we had everything we needed to make it from scratch at home.<\/p>\n

<\/p>\n

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

\"And<\/a>
And here’s how this batch came out…<\/figcaption><\/figure>\n

The recipe we started with was a little vague on the details, with ingredients like “1\u00bd milk” (um, one and a half what<\/em> of milk?) with a later note saying “maybe put more milk”. Perhaps as a result of this, on our first try the dough was a bit runny, and the balls spread out into wide, flat domes that didn’t look right at all (though they still tasted pretty good.)<\/p>\n

We baked our next batches in mini muffin pans, which kept them from spreading out too much. The ones we baked in the silicone rabbit-head mold were particularly fun.<\/p>\n

\"rabbit<\/a>Once we were through with our first batch of dough, we were able to fine-tune the quantities and make a truly perfect p\u00e3o de queijo worthy of the name, big and round, with a crispy outer crust and a warm, chewy center. For any expat Brazilians living in the US, this recipe is for you!<\/p>\n

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

P\u00e3o de Queijo (Brazilian Cheese Bread)<\/h1>\n
This recipe is easiest with an electric mixer, but can be done by hand with a bit of work.\u00a0 Makes about 4 dozen. Batter can be formed into balls and frozen for later baking, which is probably a good idea, because 4 dozen is a lot of p\u00e3o de queijo to eat in one sitting (and you will eat them all, believe me.)<\/div>\n
<\/div>\n
For the cheeses, we used Mexican-style Queso Fresco and Cotija, which can be found in most grocery stores here in California. (We’re told you can substitute Mozzarella and Parmesan, but we haven’t tried that.)<\/div>\n

Ingredients:<\/h3>\n
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