This month, Renata from Testado, Provado & Aprovado challenged us to make Pâo de Queijo. In Breszilian Pâo means Bread and Queijo means Cheese. She proposed us to make The Traditional Brazilian “Pâo de Queijo”, the Quick “Pâo de Queijo” or the “Fake Pâo de Queijo”.
I was very busy this month, so I just made Quick “Pâo de Queijo” and used the dough to make waffles.
It was the first time that I made waffles with cheese!
It was delicious 🙂 Thanks Renata for this fantastic recipe.
I am so curious to try soon the Traditional “Pâo de Queijo”!
- 2 large eggs
- 10 tablespoons (150 ml) whole milk
- 4 tablespoons (60 ml) (2 oz) (60 gr) butter, melted or 60 ml vegetable oil
- 1 teaspoon (5 ml) (3 gr) salt (or to taste, depending on the saltiness of your cheese
- 1/2 cup (125 ml) (1-2/3 oz) (50 gr) good quality parmesan cheese such as parmigiano-reggiano, grated
- 2 cups (500 ml) (9 oz) (250 gr) tapioca starch (or 150 gr regular, 100 gr sour tapioca starch)
- Preheat the oven to moderately hot 400 degre F./200 degre C./ gas mark 6.
- Prepare a waffle maker by lightly greasing it with vegetable oil.
- Place all ingredients, except tapioca starch, in the jar of your blender. Blend for a minute or so.
- With the blender still running, remove the little cap from the lid and add the tapioca starch by spoonfuls.
- Once you have added all the starch and your batter is smooth, turn off the blender.
Note : Because tapioca stacrch may vary from brand to brand, you may need to add some extra milk if your batter starts to get too thick and difficult to blend. Atlernatively, you can stop adding the starch when you get a somewhat thick, but still pourable batter, similar to waffle batter.
Pour the batter into waffle maker.