By Gigi | Brazilian cheese bread “Pao de queijo”
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Brazilian cheese bread “Pao de queijo”

Brazilian cheese bread “Pao de queijo”

I grow up eating this cheese bread. They are essential in every coffee shop in brazil and my mum has a coffee chop. They can be eaten as a breakfast option or a afternoon tea but I can’t control myself when they are in front of me.

The traditional cheese bread is crispy outside and soft and chewy inside and the taste of the cheese is my favourite part. I looooove cheese!!!!!


In my recipe for Instyle Magazine Sep 2016 I make my own version adding some finely chop rosemary and using ham and watercress as a sandwich filling. In Brazil the ham and cheese toast is very famous so I though I should combine 2 tradition recipes in one recipe.

I never tried to make it myself till I found the cassava flour here in Australia.

The flour is a very  strange ingredient. When mixed with the hot milk  it turns gelatinous and sticky, and it makes you question yourself if the recipe is right.  But be persistency and get it right you will be surprise with these yummy crisp bread.



The cassava is a plant from South America. The plant produces the cassava root (also known as yuca or manioc), a starchy, high-carbohydrate tuber – similar to yam, taro, plantains and potato. As a root vegetable, cassava is gluten, grain and nut-free, as well as vegan, vegetarian and paleo. Because cassava flour is the whole root, simply peeled, dried and ground it has more dietary fiber than tapioca. 

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Cheese and rosemary bread with Ham and watercress

Brazilian cheese bread-

Make 25 bread rolls (30g each)


1 cup milk

½ cup vegetable oil

1 tsp salt

2 cups Sour Manioc Starch * (cassava flour)


1 cup Parmesan cheese, finely grated

rosemary ground to a sand-like texture (optional)

*available from

200g ham

1 bunch watercress (or any leaves you prefer)



Pre heat oven to 230C.

Bring the milk, oil and salt gently to a boil in a saucepan over medium heat.

Remove from heat and add cassava flour and stir to combine COMPLETELY.

Transfer to a mixer and using a paddle attachment smooth and cool the dough at medium speed. When the dough is cool to the touch. Add eggs one at a time and combine.

(At this point the dough will have an elastic consistency so it will be hard to incorporate the egg. If needed place the dough on a flat surface and work with your hands to achieve a smooth dough.

Add the cheese and rosemary till combined. The dough will be stretchy.

Shape the dough in little balls and place in a parchment-lined baking tray.

Turn the heat down to 175C and bake the dough for 30 minutes

The outside should be dry and a golden brown colour.

Cut in half and place 1 slice of ham per bun and a small amount of watercress

Any leftover dough can be frozen for up to 3 months.

*available from


 Happy baking
instagram: @by.gigi


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