Our younger son Alex loves these Brazilian Pao de Quiejo or Brazilian cheese bread . Even when he was a vegetarian, he loved going to the Brazilian Churrascaria for meals, only so he could eat the bread.
I decided $40 a person was too much to pay for Brazilian Cheese bread. So we learned how to make Brazilian cheese bread at home.
The only speciality thing you need is Tapioca flour.
So first we tried them in the Instant pot and they were surprisingly good! They were chewier than the baked version, but this is a bread where chewy is a good thing.
Chewy and Cheesy is a dynamite combination if you ask me.
But the recipe called for precooking the dough and that was very difficult for me, since my Rheumatoid Arthritis has left me with issues in my hands.
I don’t always have the best manual dexterity or finger strength.
But the advantage of having a Facebook page and a Facebook group of people who love to cook international recipes, is that two people suggested to me that I didn’t need to precook this at all.
That perhaps I could make Brazilian cheese bread but simply blending all the ingredients together, and baking them in a muffin pan!
Below I’m going to tell you how to make Brazilian Cheese Bread or Brazilian Pao De Queijo with your blender and muffin pan and oven. It’s stupid easy
The recipe steps for this One Step Pao De Queijo Brazilian Cheese Bread are:
- Put everything into a blender and whirl
- Pour into a greased muffin pan and bake at 450F for 15-20 minutes until they’re puffy and golden
- No really, that’s it.
One Step Brazilian Pao de Queijo Brazilian Cheese Bread
Ingredients
- ▢ 1 cup ( 244 g ) Whole Milk
- ▢ 1/2 cup ( 112 g ) Oil
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 2 cups ( 240 g ) Tapioca Flour
- ▢ 2 ( 2 ) Eggs
- ▢ 1.5 cups ( 150 g ) shredded parmesan cheese
Instructions
- Preheat oven to 450F
- Grease a 12-cavity muffin pan.
- Blend together all ingredients at low speed in a blender
- Evenly divide batter in the muffin pan.
- Bake for 20 mins or until the tops are lightly browned.
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One Step Brazilian Pao de Queijo Brazilian Cheese Bread
Ingredients
- 1 cup Whole Milk
- 1/2 cup Oil
- 1 teaspoon Kosher Salt
- 2 cups Tapioca Flour
- 2 Eggs
- 1.5 cups shredded parmesan cheese
Instructions
- Preheat oven to 450F
- Grease a 12-cavity muffin pan.
- Blend together all ingredients at low speed in a blender
- Evenly divide batter in the muffin pan.
- Bake for 20 mins or until the tops are lightly browned.
One Step Brazilian Pao de Queijo Brazilian Cheese Bread https://twosleevers.com/one-step-pao-de-queijo-brazilian-cheese-bread/
This is a recipe for a relatively low carb Hot and Sour Soup that is made in one step in your Instant Pot or Pressure cooker. Do you have ANY idea how many carbs are in a restaurant-style hot and sour soup? 10 gms. In one little cup. And who drinks 1 cup of soup? Not me, that’s who!
So I wanted to make it but of course, I want this to be as streamlined as possible while still being a low carb hot and sour soup recipe. There’s one particular ingredient in there that gave me pause though, which was woodear fungus . Those are the black mushrooms that are in a typical hot and sour soup.
Traditionally they require soaking for 20 minutes to soften them. But surely if you’re cooking this in a pressure cooker, you shouldn’t have to do that should you? Wouldn’t the pressure cooker take care of this for me?
I decided to find out. So I threw in dried, non-reconstituted mushrooms along with some pork and decided to give it a shot.
Guess what? It works. You do not have to pre-soak the dried mushrooms before cooking your soup!
Okay but let me tell you something before you start making this hot and sour soup. Which is that you should treat the recipe as a guideline, not as an absolute. By which I mean, you will need to adjust the hot, and the sour to suit your tastes. If you open it and think it’s too mild, or bland, well, get your vinegar in one hand and your pepper in the other hand and start seasoning your hot and sour soup until it’s the way you like it.
To no one’s surprise, I definitely added a lot of pepper to mine 🙂 I hope you try this and like it. Full of protein, low carb, and full of taste, and pretty much one step.
Oh by the way, if you’re looking for full liquids or soft soup, or you don’t want pork and mushrooms in your soup, I have an older recipe, for a very simple hot and sour soup with eggs that you might like.
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Instant Pot Low Carb Hot and Sour Soup
Ingredients
- ▢ 5 cups ( 1.18 kg ) low-sodium chicken broth
- ▢ 1 pound ( 453.59 g ) pork tenderloin , thinly sliced
- ▢ 1 cup ( 96 g ) Dried Woodear Mushrooms
- ▢ 3 tablespoons ( 3 tablespoons ) Soy Sauce
- ▢ 1 tablespoon ( 1 tablespoon ) Chinese Black Vinegar , (Or use white vinegar)
- ▢ 2 tablespoons ( 2 tablespoons ) Rice Vinegar , (Or use white vinegar)
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Xanthan Gum
- ▢ 2 teaspoons ( 2 teaspoons ) Ground Black Pepper , (adjust to taste)
- ▢ 3 tablespoons ( 3 tablespoons ) Water
After Soup is Cooked
- ▢ 1 pound ( 453.59 g ) extra firm tofu
- ▢ 4 ( 4 ) eggs, beaten lightly
Instructions
- Pour all ingredients except tofu and eggs into the inner liner of your Instant Pot or pressure cooker.
- Cook using the SOUP button for 10 mins or under high pressure for 10 minutes.
- Allow the pot to release pressure naturally for 15 minutes, and then release remaining pressure.
- Turn pot on Sauté to allow the soup to stay hot.
- Remove the now-huge woodear mushrooms, and slice them thinly, and put them back into the soup.
- Add diced tofu and stir. Slowly pour in the eggs. Mix three times around with chopsticks. Cover the pot and let the eggs cook slowly in the broth for a minute, and then serve.
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Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
