Classic Pão de Queijo
Learn how to make the classic Brazilian cheese bread, Pão de Queijo. These delightful, chewy, and cheesy bites are perfect as a snack or appetizer, offering a unique texture and flavor that's hard to resist.
Equipment
- oven
- muffin tin
- baking sheet
- saucepan
- mixing bowl
Ingredients
Main Ingredients
- 1 cup milk whole milk recommended for richness
- 1/2 cup vegetable oil or olive oil for a different flavor profile
- 1 teaspoon salt
- 2 cups tapioca flour also known as tapioca starch or polvilho doce
- 2 large eggs
- 1 1/2 cups finely grated Parmesan cheese or a mix of Parmesan and mozzarella for extra meltiness
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin, a regular muffin tin, or line a baking sheet with parchment paper.
- In a medium saucepan, combine milk, vegetable oil, and salt, then bring to a gentle boil over medium heat, stirring occasionally.
- Remove the saucepan from heat, add all the tapioca flour, and stir vigorously until a thick, cohesive dough forms.
- Transfer the dough to a large mixing bowl and let it cool for 5-10 minutes until warm to the touch.
- Gradually add lightly beaten eggs to the tapioca mixture, mixing well after each addition until fully incorporated and the dough becomes sticky.
- Add grated Parmesan cheese to the dough and mix thoroughly, using your hands if needed, until evenly distributed.
- ;Roll the dough into 1-inch balls and place them in the prepared muffin tin or on the baking sheet.
- Bake for 18-25 minutes, or until golden brown and puffed, adjusting time based on your oven and the size of the cheese breads.
- Remove from the oven and serve immediately; they are best enjoyed warm.
Notes
For best results, use good quality Parmesan cheese. If you don't have a mini muffin tin, a regular one works, but adjust baking time accordingly. Pão de Queijo is best served fresh and warm, but leftovers can be reheated in a toaster oven for a few minutes.