I love, love, love pãozinho de queijo. Pão de queijo, or cheese bread, is a favorite Brazilian snack: It is a small, soft roll made of manioc flour and cheese. If you have not tried it yet, please do!
The other day I got pão de queijo mix and came home super excited to bake my pãozinho.
It is very simple to prepare the mix: You add water and two eggs, mix everything, and roll them into small balls. The instructions told me to pre-heat the oven at 180 degrees and then bake the pãezinhos for 25 minutes.
Easy, right? Well, I followed the instructions and after 25 minutes I ran to get my treats. They were not ready. I left them in there for another 10 minutes; still not ready. Ten more minutes. Nothing. I ended up eating pãozinho de queijo that did not look or taste quite right.
A few days later I got frozen pãozinho de queijo. When I looked at the directions, I saw that I was supposed to pre-heat the oven and then cook at 180 C or 350 F. Duh, no wonder my first batch would not bake right.
Moral of the story: When using Brazilian recipes, remember to convert.
If you are wondering where I get my pãozinho de queijo, it is at Mercado Brasil. They have many Brazilian goodies. If you stop by, please tell Soraia that I say hello 🙂 Mercado Brasil is located at 1252 Valencia St. (@24th Street) here in San Francisco. Phone: (415) 641-3066.
You might also like these articles:
- The Brazilian Food List that Killed my Salad
- Desserts from Recife, Pernambuco – Brazil
- Learn How to Cook Brigadeiros
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V S Auerbach
Brazilian recipes often call for creme de leite, which is clearly not the same thing as heavy cream, whipping cream or condensed milk. What would be the equivalent in US ingredients? Thanks.
Our Facebook community member Julie sent us this great convertion table: