Muffins and Quick Bread

Brazilian Cheese Bread (Pão de Queijo)

I baked these quick and easy gluten-free Pão de Queijo (Brazilian Cheese Bread) last night and they tasted so good! Pão de Queijo (“cheese bread” in Portuguese) are little cheese puffs with a crispy crust but a soft, gooey and chewy interior They are like the gluten-free version of French gougères. Some believed that Korean Mochi breads were developed from them. When I Googled about those Korean mochi bread premix, i did found that both Korean and Brazilian cheese breads have very similar ingredients. Some Korean bread premix has wheat starch and milk powder (and chemicals like emulsifier and modified food starch of course) while most contains tapioca starch. Since I’ve never tried any Korean mochi breads, I cannot tell whether they are the same or not. If you have made Korean mochi bread with premix before, do try this Brazilian cheese bread as a comparison. And don’t forgot to let me know about your findings!

EC昨夜弄了這些超簡單的不含麩質(Gluten-free)葡式芝士麵包球(Pão de Queijo),Pão de Queijo是葡萄牙語芝士麵包的意思,麵包的外皮是脆脆的,而內裡則是鬆軟QQ的。有說這些葡式麵包是法式咸芝士泡芙(Gougères)的不含麩質版本,傳到亞洲後便變成韓國麻糬麵包或麻糬波波。EC在網上搜尋有關韓國麻糬麵包預拌粉的資料,發覺韓式與葡式芝士麵包在用料上十分相似,除了某些韓式預拌粉含有小麥粉及奶粉外(當然少不了乳化劑和食用化製澱粉等化學物),很多都以木薯澱粉為材料。EC從未使用過韓式麻糬麵包預拌粉,因此未能了解韓式和葡式芝士麵包在味道及口感上有何分別,若有讀者曾用預拌粉做過麻糬麵包,也許可以試試這個葡式芝士麵包並作比較然後把結果告訴EC!

Updated April 9
I did develop a recipe for Mochi Cheese Balls. Read about my blog post here.
4月9日更新
EC幾天前也做了芝士麻糬波波,詳情可參閱這篇網誌

 

Brazilian Cheese Bread (Pão de Queijo) 葡式芝士麵包球

Makes 12 十二個份量

Ingredients

80 g milk
40 g unsalted butter
1/4 tsp salt
110 g tapioca flour
1 large egg, slightly beaten
40 g Parmesan or Mozzarella cheese, shredded
1 Tbsp powdered Parmesan or Romano cheese

Notes: The eggs I use are about 50 g each without shells.

材料

牛奶 80克
無鹽牛油 40克
鹽 1/4茶匙
木薯粉 110克
大蛋,打散 1隻
巴馬臣或馬蘇里拉芝士(即水牛芝士),刨碎 40克
巴馬臣或羅馬諾芝士粉 1湯匙

註:EC用的大蛋每隻淨重約50克

Directions 做法

Preheat oven to 350ºF/180ºC. Line baking tray with parchment paper. Shred cheese with a box grater (freezing the cheese for 10 mins before grating can prevent the cheese from sticking to the grater). Set aside.
焗爐預熱350ºF/180ºC,焗盆墊上牛油紙,芝士刨碎備用(將芝士預先放在冰箱冷凍十分鐘可防止芝士黏着刨絲器)。

image

Combine milk, butter and salt in a saucepan. Set pan over low heat until the butter has melted. Turn heat up and bring mixture to a rolling boil. Remove from heat.
奶、鹽及牛油放入小鍋中先開小火煮至牛油融化,然後轉中火煮至沸騰後離火。

image

Add the tapioca flour in all at once and stir vigorously with a spatula or a pair of chopsticks until you get a dough that comes away from the sides of the pan.
一口氣倒進所有木薯粉,以膠刮或筷子不斷攪拌成無粉粒及不會黏着鍋邊之麵糰。

image

Transfer the dough to a mixing bowl and cool slightly. With a hand mixer or a stand mixer fitted with the paddle attachment, add in half of the egg and beat with medium speed until incorporated. Add the remaining egg gradually and beat until the dough is smooth, shiny and elastic. Stir in the grated and shredded cheese until well combined.
麵糰轉放鋼盆,稍凉後先加入一半蛋液,以電動打蛋器或座枱式攪拌器(使用攪拌槳配件)中速攪拌至蛋液完全被吸收,分次加入餘下蛋液攪拌至麵糊變得順滑有光澤並充滿彈性,加入芝士粉及芝士碎拌勻。

image

image

image

Rub hands slightly with oil or wear vinyl disposable gloves to prevent dough from sticking. Divide the dough into 12 portions, about 25 g each. Shape each into a ball and place them on the prepared baking sheet.
雙手抹油或帶上即棄手套防黏後將麵糰分割成12份(約25克一個),搓圓後排放在焗盆上。

image

Spray dough with water then pop them into the oven. This will create steam while baking and make the crust thick and crispy. Skip this step if you prefer a thin and crispy crust. Bake for 20 to 25 minutes until the buns have puffed up and are slightly browned on top (adjust baking time accordingly as every oven is different). Remove from oven. Serve warm.
在麵糰表面噴水(這可在入爐後製造蒸氣令表皮變厚及脆,想要薄薄的外皮不用在麵糰表面噴水),入爐焗20至25分鐘至發漲及表面輕微上色後便可取出(各家焗爐不同,請自行調整時間),趁暖吃。

image

The interior structure of this cheese bread is super soft. It also springs back when pressed. I devoured three of them already (actually four I think) by the time this picture was taken. The breads are best served warm. After about half a day the crust will become soft. Gently toast them in the toaster oven for a couple of minutes and they will become as if they are freshly baked in the oven!
這些芝士麵包球內裡是十分柔軟的組織,被按下去後是會回彈的!EC拍照時已吃了三個(啊…好像是四個…)。麵包出爐後暖暖的吃最好,放半天後麵包表皮便會開始軟化,但只要放進多士焗爐翻烘數分鐘便可變回像新鮮出爐一樣!

This batch was made with shredded organic parmesan cheese and without any powdered cheese. I didn’t mist the dough as I wanted a thinner crust. They looked a bit like cheese tea biscuits.
這些沒加罐裝芝士粉,內裏全是刨碎的新鮮有機巴馬臣芝士,EC想要薄薄的外皮所以沒有在麵糰表面噴水,麵包外形有點像cheese tea biscuits

Tapioca flour sometimes is labelled as tapioca starch in Asian grocery stores. The ones that I found were products of Thailand or Vietnam.
EC在唐人超市找到的木薯粉亦稱茨粉、菱粉或泰國生粉,產地來自越南或泰國。

20160401_115528-01.jpeg

Recipe adapted from 參考食譜King Arthur Flour, The Kitchn and Devil’s Kitchen.

 

If you want to republish this recipe, please link back to this post.
版權所有,如需引用,請註明出處

EC Bakes 小意思 Facebook Page:
https://www.facebook.com/ECBakes

© Copyright 2016 ecbakes.com

Advertisements

One thought on “Brazilian Cheese Bread (Pão de Queijo)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s