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ForensicBBQ

Pão de Queijo

Brazilian Cheese Bread - Oven has been dead in the water, so pellet smoker to the rescue! Cheesy tapioca flour goodness in a ball.
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Prep Time 25 minutes
Cook Time 30 minutes
Ingredients Method

Ingredients
  

  • 1 Lb Tapioca Flour
  • 2 Tsp Kosher salt
  • 10 oz Queso Fresco crumbled
  • 1 Cup Parmesan Cheese grated
  • 1 Cup Milk I used whole
  • 1/4 Cup Vegetable Oil
  • 2 Eggs

Method
 

  1. Fire up that pellet smoker for 350 degrees. I used my "competition blend" wood - we're going hot so you won't be sticking any harsh wood flavor on there.
In the Kitchen
  1. Prep your bowls:
  2. Bowl one: Mix the tapioca flour and salt.
  3. Bowl two: Add the cheese (parmesan and queso fresco) and eggs and combine. We'll get to these in a second.
  4. On medium-high heat on the stove, bring the milk and oil to a simmer. Once it hits that simmer, dump the pot into bowl #1.
  5. Put a good mix on bowl #1 with a wooden spoon. Everything I've read - it'll look messy, but that's apparently part of the allure. Once it's good and mixed - let it get to room temperature or so - cool to the touch.
  6. Once cool, take that eggy-cheese bowl and dump it into the bowl #1. Use your gloved hands and form it into a nice doughy ball.
On the Smoker (or Oven)
  1. I greased up a mini-muffin tin and tore a small bit of the dough, rolled it up into a ball, and dropped it into the muffin tin. I had a few left over and threw them in the freezer for later.
  2. Put it in the smoker for about a half hour and you're good to go! Mine started to get 'done' around the 25 minute mark, so I flipped 'em upside down and finished them off for the last 5-10 minutes.
  3. Eat while warm! And a lot of them, like I said - not nearly as good tomorrow!