The Version I of the Brazilian Cheese Bread (shared a few months ago) was all about trying to obtain the same flavors and textures of the original Pao de Queijo (cheese bread).
Today I want to share with you a second version of our cheese bread: The Lazy Pao de Queijo or The Blender Pao de Queijo. This version, which is very popular in Brazilian households, is easy to make and it calls for ingredients that you can find in most grocery stores. But the overall texture and flavor are different. This one is somewhat chewy, but not as crusty on the outside. It is also more mild in flavor which gives you room for playing with some other flavors. For example, you can add fresh or dried herbs to it!
All you will need is to blend all the ingredients together and bake it in a regular muffin pan. Alternatively, you may use a mini muffin pan to make bite size cheese breads. These must be served right out of the oven, while still hot.
Pao de Queijo (Brazilian Cheese Bread) Version II
makes approximately 24
1 cup canola oil
1 cup milk
1 1/4 cups grated Parmesan cheese
1 teaspoon salt
3 cups tapioca flour (same as Tapioca Starch)
Heat oven to 375F. Use a blender to beat oil, milk, eggs, cheese and salt until very well combined. Add the tapioca flour and pulse a few times just enough to incorporate it into the batter.
Grease a muffin pan with a cooking spray. Pour batter into the muffin pan until 2/3 full. Bake for approximately 18-20 minutes or until golden to golden brown.
Serve while still hot.
To view the Version I click here.