I was on my way to work this morning when I first saw them.
There on the pavement were beautiful auburn dried maple leaves, lying there as nonchalantly and regally as if they’d always been there – as if I had been slow to notice them, as if I were the one to be gaped at, not them.
Their appearance took me completely by surprise.
And while I know consciously that summer is ending and that the days have noticeably become much cooler – sometimes requiring more than just a light jacket and a thin scarf – it still shocked me into accepting the fact that the seasons are changing once again.
I’ve always loved Autumn, for her reds and auburns, for her cool breezes and pretty leaf-lined avenues.
But somehow, perhaps because I’d only gotten home from vacations in Brazil a week a go – the difference between Brazil’s always hot and humid climate and its tropical beaches and Buenos Aires’ sudden drop in temperature just seems too stark too take in all at once.
I feel myself holding on tightly to Summer, this time begging it to please stay a little longer.
The swaying coconut trees of Brazil’s endlessly stretching beaches; the views of the Atlantic Ocean and the perpetual salty sea breeze are still fresh in my mind. I’m still in vacation mood and summer, whose glaring sunshine and sometimes unbearably hot temperatures, is what feels like a holiday.
And so, in my attempt to cling on a little more to the last days of Summer, in my efforts to take me back to the beach, wishing I could walk barefeet with the sand between my toes once more – I’m taking all of us momentarily to Brazil, through introducing you to a classic snack that Brazilians like to have for breakfast or tea.
Pão de Queijo literally means “cheese bread”.
However, the difference it has from normal bread is that instead of being made with wheat flour, it is usually made with tapioca flour (also known as “cassava”), with the inside being typically chewy and moist, unlike the common bread’s drier inside texture.
When reading up on these cheese buns, I was amazed to realize that the buns require no leavening agent of any kind.
This is because the tapioca starch is a very powerful starch, and small pockets of air within the dough expand during baking, and are contained by the elasticity of the starch. How cool is that?
And, because of the strong flavor of Parmesan cheese used, it’s also possible to eat these cheese buns by themselves, without requiring any spread to enhance its flavor. You can eat it with coffee or tea, anyway you wish.
And the best part of all? Eating these cheese buns make me feel like I’m back in Brazil, having a beach vacation all over again.
GRAIN-FREE BRAZILIAN CHEESE BUNS (PAO DE QUEIJO)
(Makes 8 large cheese buns or 16 small cheese buns)
Barely adapted from: Andrea Drugay
Ingredients:
1) 1 ½ cups of tapioca flour (also known as “cassava” in Brazil) + a little more if batter is too liquid
2) ½ teaspoon of salt
3) 1/3 cup olive oil (I prefer the non-extra virgin type so the taste is less strong)
4) 1/3 cup whole milk
5) 1/3 cup water
6) heaping 1/3 cup fresh Parmesan cheese, finely grated
7) 2 small eggs (or 1 large egg)
Steps:
1) Preheat oven to 350F (180 deg cel).
2) Boil the milk, water, and oil in a saucepan for about 5 minutes.
3) Mix tapioca flour and salt in a medium-size heat-proof bowl.
4) Gently pour the milk-water-oil liquid over the flour a little at a time, mixing with a spoon, until you get a dough that is neither too wet nor too dry. Let it cool for a few minutes.
5) Stir in one egg, then the other (if mixture is too dry), and finally the cheese.
6) With oil-moistened hands, roll the dough into small or medium-sized balls and place on an oiled cookie sheet. Make sure each ball is at least two-finger width apart from the next.
7) Bake for 40-45 minutes (or until the inside is no longer extremely humid).
8) Let cool slightly before eating.
Note: when the cheese buns were first baked, the inside was very moist, but after a few hours of sitting on a plate uncovered, the texture was slightly drier, and I liked it better.
P.S. If you’re wondering why I’m trying to eliminate wheat from my life, I strongly recommend Wheat Belly – a book that will empower you and make you determined to get rid of wheat and it’s terrible health effects!
Hi,
I was wondering what step 2 (boiling the milk, water, and oil for 5 minutes) is there for? I know there must be a reason, but it’s not clear to me.
Thanks,
James.
Hi James, that’s a good question, and to be honest, I’ve never thought about what the reason for boiling the liquids is for. But if I were to try to understand it, I assume that heating the liquids (milk, water and oil), and hence raising their temperature, makes it easier for the binding process between the liquids and the tapioca flour-salt mixture. Hope that helps?
Hi Felicia, I was excited to try out this recipe, but when I made the dough, it was incredibly wet. Too wet to even attempt to roll into a ball. Is the quantity of Tapioca Flower accurate? I am excited to finally be able to make these delicious little rolls. I thoroughly enjoyed eating them when I was in Brazil and your pictures just brought me right back. They look delicious! Any insight would be helpful!
Hi Christen, I remember the dough being quite wet too. What you can do is to add a bit (like one teaspoon) or extra tapioca flour at a time, until you’re able to form small balls with the dough. Not too much extra flour though, as it may make the buns too tough. Make sure you oil your hands well with olive oil as the dough will be quite sticky. Let me know how it goes!! I’m crossing my fingers for you!
Thank you Felicia
I enjoyed your post for sharing your thoughts. Work hard and enjoy hard.!
Daddy
You’re welcome Daddy! I love you!!
I don’t know if I ‘ll ever get over the fact that our seasons are switched, because here I am smiling like an idiot because we are having a truly Spring-like day after all of the snowstorms. But Autumn is fun too! And so are these cheese buns! YUM! <3
Hey Jess, I know. Incredibly weird! I wish I was on your side of the world awaiting Spring instead of getting ready to bid Summer goodbye. oh man, I just realized its exactly 10 days till seasons change! Not good!!!
Oh man, I love these cheese breads. They’re so good. I could probably inhale the entire batch in one go. Thanks so much for posting this recipe!
Hey dear! I’m glad this recipe will come in useful for you! I hope they meet your expectations of Pao de Queijo!! Sending love!
I am intrigued with this very interesting item for tea. I just realized that baking with Tapioca flour does not require baking power to get the dough to rise.
You know what? this will be my next baking recipe from your blog.
I just love everything you posted on this blog – from the simplicity of your recipes to the wonderful pictures taken of the sumptuous dishes all ready for enjoyment….. and this is not all…. the best part of your posts are the personal stories you added to wrap your recipes in that makes you blog so unique and a joy to visit and read.
Keep writing – I am so proud of you darling! 🙂
Mummy, thanks for your sweet comment – it made my day completely! Isn’t it cool how there are so many foods we can make even if we don’t use wheat flour?? How’s wheat belly coming along?
Have not worked with tapioca flour before, would love to try this. Looks delicious.
thanks Cheri! Have a great week ahead!