This infused cheese bread recipe teaches you how to make Brazilian-style pão de queijo while incorporating cannabis infusion in a controlled and predictable way. Unlike sugary edibles, savory baked foods are easier to portion and can be integrated into normal meals without overwhelming sweetness.
The key to success is understanding how infused oil or milk behaves during baking and how to manage strength per serving. By following the steps below, you’ll get a crisp exterior, soft chewy interior, and consistent potency.
For more infused cooking tutorials, visit: 👉 Edibles
What Makes Brazilian Cheese Bread Different
Brazilian cheese bread uses tapioca starch instead of wheat flour. This produces a unique structure:
- Crisp outside
- Stretchy interior
- Moist, airy center
- Naturally gluten-free texture
Because the starch gelatinizes during baking, it traps steam and expands, creating the hollow, chewy interior typical of pão de queijo.
Ingredients
Prepare everything before blending.
Base
- 1 egg
- 1/3 cup olive oil (or infused oil)
- 2/3 cup milk (or infused milk)
- 1½ cups tapioca starch
- 1 teaspoon salt
- 70–100 g shredded cheese (Gouda, mozzarella, or similar)
- Optional black pepper
Infusion options
- Cannabis-infused olive oil
- Cannabis-infused milk
Only infuse one ingredient unless you are carefully calculating dosage.
Mixing the Batter
This infused cheese bread recipe uses a blender instead of kneading dough.
Steps
- Add egg to blender
- Add oil or infused oil
- Add milk or infused milk
- Add tapioca starch
- Add salt and cheese
- Blend until smooth
The mixture should look like thick pancake batter.
If too thick, add a small amount of milk.
Preparing the Pan
Grease a muffin tin lightly with oil.
Fill each cavity almost to the top — the bread expands during baking.
The batter does not need resting time and can go directly into the oven.
Baking Instructions
Preheat oven to 400°F (200°C).
Bake 12–20 minutes depending on oven performance.
Look for:
- Golden exterior
- Puffy structure
- Slight firmness outside
- Soft interior
Remove once golden to keep the inside chewy.
Infusion and Potency Control
The potency of this infused cheese bread recipe depends on the strength of the infused ingredient used.
Choosing the Infusion Method
Infused oil
- More predictable portion strength
- Better distribution
Infused milk
- Can be stronger
- Harder to measure consistently
For safer results:
- Start with mild infusion
- Eat one portion
- Wait before consuming more
Savory edibles can feel stronger because they are eaten quickly.
Texture and Flavor Tips
- Use flavorful cheese for best results
- Avoid excessive added spices
- Do not overbake
- High-quality oil improves aroma
Because the recipe is simple, ingredient quality significantly affects the final taste.
Storage and Reheating
Brazilian cheese breads store well and reheat easily.
Storage
- Refrigerate up to 3 days
- Freeze up to 1 month
Reheating
- Oven or air fryer preferred
- Avoid microwave if possible (softens crust)
Always label infused foods clearly.
Safety Notes
Edibles take longer to produce effects than inhaled cannabis. Wait before consuming additional servings and avoid driving or operating machinery after consumption.
This infused cheese bread recipe should always be shared responsibly and kept away from children or unsuspecting guests.
Before serving, allow the bread to cool slightly so texture stabilizes and dosing stays consistent. This infused cheese bread recipe is best enjoyed warm, but not hot, which helps preserve flavor and prevents uneven portion strength when sharing servings with others.
FAQ
Can I use regular flour?
No. Tapioca starch is required for the correct texture.
How strong is each piece?
It depends on the potency of the infused ingredient and total servings produced.
Why didn’t mine puff up?
Usually caused by incorrect starch measurement or low oven temperature.
Can I mix cheeses?
Yes. Mild melting cheeses work best.
References
https://www.cdc.gov/marijuana/
https://www.canada.ca/en/health-canada/services/drugs-medication/cannabis/health-effects.html
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