This is a really awesome recipe that's so easy to whip up, even the kids can do and it's so yummy too! There seems to be two kinds of recipe for Pao De Queijo. One is this recipe which is a really thin pourable batter and the other one is the wet bread like batter that you can roll into balls and bake. I have tried both recipes before but I prefer this runny batter more because the end result yields a softer bread.
This kind of chewy mochi like bread is best eaten warm because once it cools down, the tapioca starch and the cheese mix causes it to go a bit tough. You can of course reheat it in the toaster or oven.
This recipe is adapted from http://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread/
Ingredients:
- 1 egg
- 1/3 cup olive oil
- 2/3 cup milk
- 1 1/2 cups (170 grams) tapioca flour
- 1/2 cup (packed, about 66 grams) grated cheese, I like a mix of Parmesan Cheese with some other type of cheese like Edam, Cheddar or Mozarella.
- 1 teaspoon of salt (or more to taste, this bread tastes better when it's salty or else if you stinge on the salt it's really bland and not tasty.
Method:
1. Preheat the airfryer for 3 mins at 180C. If you have the airfryer grill pan it's best to use this as it'll be easier to get the breads out of the moulds.
2. I experimented with using the above moulds. The colourful ones are silicone moulds frm Daiso. The silver ones are tart moulds. If using the silicone one you dont have to do anything to them. But if using the tart ones you must prepare them by coating them generously in oil so that the bread doesn't stick. And believe me, they will stick! I learnt that the hard way. I tried using cupcake liners too which didn't work as they stuck to the batter like they were holding on for dear life.
3. Mix all ingredients in a blender until smooth.
4. Pour into moulds just over 3/4 full.
5. If using the metallic moulds cook them for about 10-12 minutes. You can check them periodically to see if they're done. Once nicely brown and puffed up you can take them out.
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| You'll know when it's done when you pull it apart and the lovely stringy insides pull apart with some resistance like this. |
As you can see, the ones with the silicone puffed up a lot more than the metal cups one partly because I was able to tip the breads out to continue cooking. The metallic cases will also cook and brown the bottoms of your breads faster.
I also tested what would happen if you just leave it in the silicone moulds to cook. And what happens is they will rise up like a soufflé and the sides and bottoms won't brown. And the tops will remain flat.
So there you go, that's my version of the Pao De Queijo cooked in the Airfryer. Hope you try it! And leave me a comment if it worked for you!
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