Tuesday, 07 de April de 2015

Pão de queijo and the wall shelf saga

24 Comments

Yesterday my wall shelf got home! What the hell, Juliana? I don’t know if I ever talked about this with you guys, but all my decorations, cupcake stands, pretty things for photos, they all need a place to stay. And my mom couldn’t stop pestering me about when I would move them out of my old room.
They always had a destination: my wall shelf. It was on the first project made by the architects, with a very cool design they did after my inspiration pictures. Its layout is supposed to have wall cases of different sizes. But as you all can imagine, the money was gone before I even had a chance to see the shelf alive.

pao_de_queijo
So I went after other options for that space. I tried separated cases I could mount together and form the whole wall shelf, but that would be a lot of work and I would have to maybe mess my wall up. Next step was decor stores, where they always had a nice project to help me but the price was as expensive as ordering my wall shelf from my architects’ project.
Slowly I decided to let it go https://www.youtube.com/watch?v=moSFlvxnbgk. But just as a swift from destiny, me and mom managed to multiply our incomes like Jesus multiplying bread and fish. And so here it is.

“Wow, but it is so… white”, yeah, it is, as everything else in this apartment is, because I love it. And I have so many dishes and stands and colorful stuff that if the shelf also had colors, we would have a brazilian carnival.

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What now? Well, the big shelf for my books, which couldn’t be set up yesterday. But it will and it’s actually very quick to do it. And then I will be able to put together my whole kitchen/TV room.
While that’s happening, please make these pão de queijo at home. Our brazilian classic, which can be roughly translated as cheesebread, is nothing but incredibly delicious. So good I made this recipe three times in two weeks.

Pão de queijo
Yields: 60 tablespoon sized balls
Recipe by Paula, from The Cookie Shop, with adaptations.

2 cups (480ml) milk
200g butter
650g polvilho doce (also known as sweet tapioc flour, you can purchase this at brazilian specialty stores)
1 tablespoon salt
3 eggs
200g meia cura cheese (natural brazilian cheese, but you can use parmesan if you can’t find it)

1 – Take the milk to a boil with the butter, until everything it melted. You don’t need the milk to actually go up, just heat it enough so it can melt the butter. Keep aside to cool down a bit.
2 – Sift the polvilho and salt into a large bowl. Grate the cheese and set aside. Beat the three eggs slightly in another bowl and set aside.
3 – Open a small hole in the center of the polvilho and pour the warm milk and butter. Mix with a spoon until it’s all incorporated. Next add the eggs and keep stirring. It will look like it won’t mix together, but you need to use a bit of workforce. Burn some calories before eating these beauties!
4 – At last, add the cheese and mix well. If you prefer, just drop the spoon and mix it with your hands, it’s beter this way. When it’s uniform, keep the dough in the fridge, it’s easier to roll the balls when they are cold.
5 – If you want to bake them immediatly, pre-heat your oven to 190˚C and bake until they are getting golden brown on top, on a baking sheet with wax paper. To freeze them, make the balls and take them to the freezer on a baking sheet until they harden. Then just store them inside ziploc bags.

I’m very weird when it comes to some food traditions. One of them is the pão de queijo: I like mine with the stickiness inside, and less cheese. So for me this adaptation of Paula’s recipe was perfect. But feel free to adjust the quantities of polvilho and cheese to your liking.

pao_de_queijo3
Dicas:
– When I made them with parmesan cheese, I followed Paula’s recipe to the letter and used 500g polvilho. When I made it with the meia cura cheese, the dough wouldn’t be consistent enough to roll the balls so I added 150g more polvilho. It was perfect! If you do make them with parmesan, be aware of this detail.
– Buy the cheese in blocks and grate at home. Don’t buy the pregrated ones, they suck.
– If you use a salty cheese, adjust the salt of the recipe accordingly. My friend made them with a bit of provolone cheese and it was awesome.

  1. Leonay
    07 de April de 2015 - 08:38

    Caraca, Ju, acredita q pensei em pão de queijo semana passada inteirinha? Uma puta vontade de comer, mas, cadê polvilho? :(

    Vou ter que dar uma boa garimpada pelas lojas exóticas e de produtos brasileiros…

    Esse foi o post sacanagem da semana, só atiçou as “mocinhas”! kkkkkkkkkkkkkk

  2. Caroline Uezu
    07 de April de 2015 - 08:53

    Bom dia, tu achas que dá para fazer com queijo minas???? é o único tipo sem lactose que eu conheço à venda no mercado :p

    Se der e ficar legal poderemos fazer pão de queijo sem lactose!!!!

    :D

    • 17 de April de 2015 - 07:44

      Caroline, acho que você pode tentar, só precisa ser um queijo que derreta (queijo mole). Se bem que um amigo já fez com ricota e ficou bom. :)

  3. 07 de April de 2015 - 10:28

    Sou apaixonada por estantes, e a sua é muito linda, cabe bastante coisa ! Outra coisa q eu sou apaixonada é pão de queijo, como todo dia se puder kkkkk. Queria saber se essa massa pode bater na batedeira, com o gancho ?
    Beijos !

    • 17 de April de 2015 - 07:45

      Vivian, até pode, mas acho que faz sujeira sem necessidade, porque de qualquer jeito você vai precisar sujar as mãos depois pra fazer bolinhas hahahahaha. Beijos!

  4. Leonay
    07 de April de 2015 - 11:17

    Ah, sim, a estante é da hora, adorei! :)

    • 17 de April de 2015 - 07:45

      Lay, seus presentinhos vão pra estante enfeitá-la! :D

  5. 07 de April de 2015 - 20:58

    Puta merda, eu fiz pão de queijo e donuts pra receber uns amigos aqui na última sexta-feira. Tanto a massa do pão de queijo quanto a dos donuts foram batidas na planetária. :3

    Minha receita vai só polvilho azedo. Qual é a diferença entre o azedo e o doce?

    • 17 de April de 2015 - 07:51

      Fernanda, acho que é só preferência mesmo. Tanto que das próximas vezes vou fazer com polvilho azedo pra ver dicoé! Hahahahah beijossss

  6. Maitê
    07 de April de 2015 - 22:29

    Ju, sua estante ficou perfeita! E o branco hospitalar não é problema, é solução! Como você mesma disse, tudo colorido fica sapucaí! rsrs
    Parabéns pelo ap como um todo, e nada como um bão pão de queijo sô! ;)
    Bjs

  7. Leonay
    26 de April de 2015 - 08:34

    Ju, consegui achar o polvilho, será que ficariam bons com emmental? Digo pq acho emmental tão sem gosto… quero fazer pq tenho um monte deles em casa e ninguém fala em comer.

    • 26 de April de 2015 - 09:42

      Lay, acho que vai ficar bom sim! Emmental derrete né? Confesso que nunca comi muito emmental. Só precisa ser um queijo que derreta. Qualquer coisa, pode usar metade parmesão e metade emmental!

  8. Débora
    03 de May de 2015 - 13:39

    Ju! Eu fiz os pães de queijo e ficaram esplandidos eu amei! Obrigada pela receita, parabéns!! =D

  9. Herika
    17 de May de 2015 - 20:00

    Olá Juliana.

    Utilizei o polvilho azedo e um pouco menos de manteiga (150g). Ficou uma delícia! Ainda não testei com o polvilho doce. Com qual deles você achou melhor?

    Abraço!

    • 22 de May de 2015 - 11:09

      Herika, também fiz uma vez com menos manteiga e ficou show também! :) Eu prefiro polvilho azedo, acho que o sabor do queijo fica mais acentuado. Beijos!

  10. Virginia
    12 de June de 2015 - 14:12

    Olá Juliana.
    Fiz tudo ao pé da letra, mas ficou muito aguado, uma calda só, coloquei mais 300 gr de povilho, coloquei na geladeira e firmou, mas na hora de assar, ele esparramou todo virando uma placa. O que ser o que houve? Obrigada

    • 17 de June de 2015 - 18:49

      Virginia, você usou polvilho doce, por acaso? Quando eu faço com polvilho doce, fica aguado também, mas mesmo assim é só colocar na geladeira por bastante tempo pra enrolar. E depois, pra assar, tenha certeza que o forno está bem quente e eles estão bem gelados! Beijos!

  11. 01 de July de 2015 - 01:07

    Nossa, água na boca com essa receita!! Gostaria de tirar uma dúvida, quando você diz pra bater os ovos, é bater + ou – até que ponto ou quanto tempo? Eu costumo seguir tudo a risca, pois não sou lá essas coisas na cozinha. Ah, as fotos são uma delícia a parte. Parabéns, blog lindo!!

    • 13 de July de 2015 - 18:32

      Eliana, bater só pra quebrar a gema, já está bom. Beijos!

  12. Isabela
    02 de July de 2015 - 00:49

    Não leva fermento ?

    • 13 de July de 2015 - 18:49

      Isabela, pra que fermento em pão de queijo? Nunca vi receita de pão de queijo com fermento…

  13. Cristiane
    14 de October de 2018 - 11:19

    Pode substituir a manteiga por óleo? Qual seria a proporção?
    Obrigada

    • 06 de March de 2019 - 19:12

      Cristiane, eu nunca fiz com óleo e não gosto de afirmar sem testar antes. Acredito que deve funcionar, apesar de perder muito do sabor que vem da manteiga, já que óleo não tem muito sabor. Mas o ideal é você testar antes de fazer pra algum evento hahaha.

Juliana Morgado

I’m a journalist with more passions than time can allow me to have. I have found in the kitchen my paradise, my resting place after a long and exhausting day. It’s my addiction, really. Not only cupcakes but anything that I find interesting, challenging or fun to do. Despite the blog’s name, it’s not all about cupcakes. I love cooking risotto, of all kinds, and I simply love any recipe with cheese.

Cupcakeando’s History

I’m not sure when or why I started to cook. My memories are of my mother putting me in the kitchen and teaching Brazilian white rice and her awesome pomodoro sauce for spaghetti, with fresh tomatoes just the way only she can do. All I know in the kitchen I’ve learned by one way: practice. My recipes are created from my head and implemented with the tests I run, or even meticulously measured from trusted sources.
I have a true passion for cupcakes, because I believe they represent everything that’s good in the kitchen: butter, sugar, cuteness, dedication and creativity. Everything in the right amount for one person.
I enjoy experimenting with these little ones, and finding out new ways do decorate them. When I have nothing better to do, I start researching and studying recipes, theories and decorations for cupcakes. Yeah, study, that’s right.
The blog is also a place for my second passion: photography. I’m that person who keeps looking for angles and shots while walking on the park. I also study the art of photography through websites and books.

The Name

Cupcakeando means, roughly, cupcakeing in Portuguese. The noun “cupcake” is in a verb tense that most well-schooled Brazilians hate because it means an action that will never stop. That’s precisely my intention. I don’t have any wish to stop my cupcake factory anytime soon, or even stop cooking in general. If I don’t have anymore orders, it will be for friends. If my friends get sick of it, it will be for my family. When my family says “ENOUGH”, it will be for myself (and maybe for my Siberian husky and my Pembroke corgi). Because that’s what I love to do and what makes me truly happy.

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