Scalded Cheese Bread (Pão de Queijo Escaldado)

Welcome to the world of Minas Gerais culinary tradition with this delectable Scalded Cheese Bread recipe. Known as "Pão de Queijo Escaldado" in Portuguese, this traditional Brazilian delicacy is a perfect fit for breakfast, an appetizer, or a comforting snack. Renowned for its cheesy aroma and pillowy texture, this treat is sure to bring an authentic taste of Brazil right to your kitchen!

Ingredients

📦 1 kg Polvilho Azedo Sour Cassava Starch/Flour
🌾 200 ml Vegetable Oil (specific brand not identified)
🥛 900 ml Milk (specific brand not identified)
🥚 5 Free-range "Caipira" Eggs (specific brand not identified)
🧀 300 g Grated Catiara Cheese or Meia Cura/Canastra Cheese (specific brand not identified)
🧂 1 Soup Spoon Salt (specific brand not identified)

Instructions

1- Preheat the Oven:

• Preheat your Brastemp oven to 180°C (350°F) to prepare for baking.

2- Prepare the Liquids:

• Combine the milk and vegetable oil in an aluminum saucepan.
• Heat until boiling, then remove from heat.

3- Prepare the Dry Ingredients:

• In a large light blue mixing bowl, combine the sour cassava starch with salt.
• Stir using a wooden spoon.

4- Scald the Starch:

• Carefully pour the boiling milk and oil mixture over the starch.
• Mix thoroughly with the wooden spoon to scald the starch, ensuring no clumps remain.

5- Initial Kneading:

• Allow the dough to cool slightly until it is warm but manageable.
• Wearing kitchen gloves can help reduce the heat while kneading.
• Work the dough with your hands until it starts to come together.

6- Incorporate Eggs:

• Add the five eggs to the dough.
• Knead continuously by hand until the eggs are evenly incorporated, ensuring a smooth and pliable dough.

7- Add Cheese:

• Mix in the grated Catiara cheese (or your chosen substitute).
• Knead until fully combined with the dough, creating a homogeneous mixture.

8- Form the Cheese Bread:

• With lightly oiled hands, shape the dough into uniform balls.
• Light greasing prevents sticking and makes shaping easier.

9- Arrange on a Baking Tray:

• Place the formed balls onto an ungreased aluminum baking tray.
• Ensure adequate space for each to expand.

10- Bake:
- Bake for approximately 30 minutes, or until the cheese breads are golden brown and puffed.

11- Serve:
- Remove from the oven and enjoy hot, the authentic Minas Gerais way.

Prep Time: 20-30 minutes
Cook Time: 30 minutes
Total Time: 50-60 minutes
Servings: 20-25 pieces
Calories per Serving: ~110
Proteins: 3g
Fats: 7g
Carbohydrates: 9g
Equipment: Large Mixing Bowl (plastic, light blue)
Aluminum Saucepan for heating liquids
Wooden Spoon for mixing
Ceramic Bowls for holding ingredients
Measuring Jug/Glass for milk and oil
Aluminum Baking Tray/Sheet
Brastemp Oven (black, glass top)

Cooking Tips:

• The technique of scalding polvilho is key to achieving the ideal texture.
• Opt for high-quality cheese to enhance flavor—raw milk cheeses are recommended for authenticity.
• Let the dough cool slightly after scalding to make handling easier and avoid cooking the eggs prematurely.
• Ensure ample spacing on the baking tray to allow for expansion.

#brazilianfood #cheesebread #paodequeijo #traditionalrecipe #minasgerais

#deliciasdameg

Scalded Cheese Bread (Pão de Queijo Escaldado)