RIO DE JANEIRO, BRAZIL – Soft inside, golden and crunchy outside, the cheese bread emerged from the kitchens of Minas and, not by chance, conquered the world. The genuine flavor and the option of combining it with other different foods make the bun very versatile.
But converting simple ingredients, such as tapioca flour, egg, and cheese into a genuine delicacy requires knowledge of its secrets and plenty of practice, experts say. On the day that Cheese Bread is celebrated, on August 17th, G1 news site will recount trivia history of this traditional recipe from Minas.
“The cheese bread began with an abundance of two ingredients. There was no wheat flour in the state, but there was plenty of tapioca flour. Minas Gerais also had a surplus of cheese, produced on the farms. It was a perfect match,” says Vani Pedrosa, a gastronomic researcher with the National Service for Commercial Learning (SENAC).
The recipe was developed around 1750 when farms in Minas started producing milk and dairy products. The leftover cheese, called “grosa”, was used, the result of “cleaning up” the product to make it look round. The harder cheese, the result of fungal action, was also commonly used.
Initially, the appetizer was reserved for special occasions, when guests would visit on weekends. “Cheese bread is the bread from Minas (Pão de Minas). It was a one-minute bread. When visitors arrived, the host would make cheese bread while chatting. It would be eaten warm, straight out of the oven, together with coffee,” says Vani Pedrosa.
The researcher said that there are no studies pointing to an exact location in the state where the recipe was developed. “What is certain is that the recipe, with tapioca flour and cheese, which became what it is today, is from Minas.”
Irresistibly tasty and a snack for every time of the day. (Photo internet reproduction)What are the secrets to making cheese bread soft inside and crunchy outside? The greatest of them, according to the researcher, is the cheese. “It needs to be from Minas. Farm-produced raw milk cheese, which has an aroma, is the best. It must be the kind that when it roasts, the scent permeates the home”, she comments.
“The tapioca flour must be medium-grained and needs to be fresh as flour loses its potential for fermentation over time,” Vani Pedrosa adds.
And that’s not all. The technique of scalding — which involves incorporating hot liquid over the blend to produce gluten — varies according to the flour quality, the size of the eggs and the humidity of the cheese. Finally, properly kneading the dough to remove all lumps is paramount for the tenderness of the delicacy.
Today, one of the main companions of coffee in Minas has garnered a number of combinations and fillings, such as sausage, jenipap, cheese, and even milk jam. “The fads come and go but the base, with minas cheese and tapioca flour, is still what ensures the authenticity of the recipe,” says the expert.
Do you want to know how to make a traditional ‘pão de queijo mineiro’?
Ingredients
500 g sour tapioca flour
500 g sweet tapioca flour
150 ml milk
150 ml water
150 ml oil
20 g salt
30 g butter
400 g mature Minas cheese
5 eggs
Heat all liquids in a pan and set aside. Blend the two types of flour. Add the hot liquid to the powder mixture to blanch and make a uniform dough. Finalize by adding the cheese to the dough. Prepare small-sized spheres. Bake the dough at 190º to 200º for approximately 23 minutes.