Cheese buns, or cheese breads

Cheese buns, or cheese breads are a variety of small, baked, cheese-flavored rolls, a popular typical snack and breakfast food in Brazil, and also in nearby regions of Bolivia, Paraguay and northern Argentina. The inexpensive snack is often sold from streetside stands or by vendors carrying a heat-preserving container.They are known as pao de queijo (Portuguese pronunciation: [pɐ̃w̃ dʒi ˈkejʒu]), 'cheese bread' in Portuguese, and chipa (chipa or chipita) or cunape in Guarani, especially in Santa Cruz de la Sierra, Bolivia. The pan de yuca in Ecuador and bolitas de yuca in Colombia are very similar to the chipa.They are distinctive not only because they are made of cassava manioc or corn flour^{[disambiguation needed]}, but also because the inside is chewy and moist. The cheese of choice is frequently Minas cheese. If poorly done, they may seem uncooked or doughy. Their size may range from 2 cm to 15 cm (1 to 6 inches) in diameter, with about 5 cm (2 inches) of height. In Paraguay and Argentina, smaller chipa can also be found.The most frequent variety is made of manioc starch, milk, cheese, eggs, with butter or oil. The dough is formed into little balls 3 centimeters in diameter. The lightness of the manioc starch, which is thinly milled, gives the bread a special texture. Occasionally, anise seeds are added. Cunape has the same ingredients but in different proportions.The cassava root produces a very powerful starch which is key to the size and texture of the Pao de Queijo. Unlike other bread the recipe calls for no leavening of any kind. Small pockets of air within the dough expand during baking and are contained by the powerful elasticity of the starch paste.One can knead Pao de Queijo in a mixer with a hook attachment or work it by simply using one's hands. Once it reaches a doughy consistency it's vital to roll it into a ball and either bake immediately or freeze it for later. If left to rest the dough will return to an almost liquid form.Whether preparing it from a freshly made dough or starting directly from the frozen dough ball, the Pao de Queijo bakes and grows to the same size and texture.

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