Sweet Potato Brazilian Cheese Bread (Pão de Queijo)
- 350 g Sweet potato (cooked, mashed, and completely cooled)
- 175 g Sweet cassava starch . (Polvilho doce)
- 150 g Parmesan cheese (finely grated)
- 30 g Vegetable oil (sunflower, soybean, or any neutral oil)
- 1 Egg (approx. 50 g)
- 4 g Salt (or to taste)
- 1 Prepare the Sweet Potato:Peel the sweet potato, cook until tender, and let it cool completely. This step is crucial to reduce moisture.
- 2
Mash and Mix:Mash 350 g of the cooled sweet potato and place it in a large bowl. Add the 175 g of sweet cassava starch, 150 g of grated parmesan cheese, 30 g of oil, and 4 g of salt. Mix well until all ingredients are incorporated.- 3
Combine and Knead:In a separate small bowl, whisk the egg (50 g) and add it gradually to the mixture. Knead until the dough is smooth, homogeneous, and easy to shape- 4
Shaping:Shape the dough into rolls of your desired size.Baking Instructions- 5
In the Oven:Place the rolls on a baking sheet greased with a little oil. Bake in a preheated oven at 350°F (180°C) for 20 to 25 minutes, or until golden brown.
- 6
In the Air Fryer:-
Line the air fryer basket with parchment paper and arrange the rolls.
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Bake for 7 minutes at 350°F (180°C).
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Reduce the temperature to 340°F (170°C) and bake for another 5 minutes.
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Remove the parchment paper, turn the cheese bread rolls over, and finish baking for an additional 7 minutes at 340°F (170°C).
Watch the visual guide (in Portuguese) to see the texture of this Sweet Potato Brazilian Cheese Bread recipe.Note1 - Oven Temperature: 180°C is approximately 350°F and 170°C is approximately 340°F.
2 - The Golden Ratio: The ideal ratio is always half as much sweet cassava starch as the amount of sweet potato. This ensures the perfect balance between flavor and elasticity.
3 - Temperature Control: Avoid high temperatures in the air fryer. Excessive heat seals the crust prematurely, preventing the cheese bread from expanding and resulting in a hard, dry texture.
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