My favorite thing to eat at Fogo de Chao is their cheesy bread, or Pão de Queijo. The bread is crunchy on the outside and chewy in the center. The texture is similar to mochi, thanks to the use of tapioca flour in place of all-purpose flour in the dough. Both Korean and Japanese bakeries have a similar version of this bread, replacing the cheese with black sesame seeds.
This recipe comes close in taste and texture to the version served at FdC. The family loved it so I will definitely be making this again but perhaps adapting more Asian-inspired versions, sans cheese, like black sesame or matcha for a yummy breakfast bread.
adapted from Plain Chicken
Ingredients
1/2 cup milk
1/4 cup vegetable oil
1 egg
1 cup tapioca flour
1/4 cup parmesan cheese, grated
1/2 tsp salt
Directions
Add all ingredients into a blender. Blend very well at full speed, stopping a couple of times to scrape the surface of the blender’s cup, making sure no bits of tapioca starch are left unmixed.
The mixture will be a little thinner than pancake batter. Pour the batter in mini-muffin tins, to no more than 3/4 of their capacity. Bake for 15-20 minutes. Most will come out right away without sticking. If some stick slightly, allow them to cool for a few minutes and probe them out gently with the tip of a knife. The recipe makes 20-24 little cheese breads.
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