About
Pao de Queijo is a traditional Brazilian cheese bread made with tapioca flour, giving it a unique chewy texture and naturally gluten-free character. These small cheese rolls are crispy on the outside, soft and stretchy on the inside, and are commonly enjoyed for breakfast, snacks, or alongside coffee.
Ingredients
a) 500 g tapioca flour (also called tapioca starch)
b) 250 ml whole milk
c) 125 ml water
d) 60 ml vegetable oil
e) 1 teaspoon salt
f) 2 large eggs
g) 200 g grated Parmesan cheese
h) 100 g grated mozzarella cheese
How To Make
Step-by-Step
1: Preheat the Oven
a) Preheat your oven to 190°C (375°F).
b) Lightly grease a baking tray or line it with baking paper.
2: Heat the Liquids
a) In a saucepan, combine:
Milk
Water
Oil
-
Salt
b) Bring to a gentle boil, stirring occasionally.
3: Prepare the Dough
a) Place the tapioca flour in a large mixing bowl.
b) Carefully pour the hot milk mixture over the flour.
c) Stir with a wooden spoon until combined.
d) Let it cool for about 10 minutes.
4: Add Eggs
a) Add the eggs one at a time.
b) Mix thoroughly after each addition.
c) The dough will become sticky and smooth.
5: Add Cheese
a) Mix in the Parmesan and mozzarella cheese.
b) Stir until evenly distributed throughout the dough.
6: Shape the Bread
a) Lightly oil your hands.
b) Roll the dough into balls about 3–4 cm (1½ inches) in diameter.
c) Place them on the baking tray, leaving space between each ball.
7: Bake
a) Bake for 20–25 minutes until puffed and lightly golden.
b) Avoid overbaking to keep the centers soft and chewy.
How to Serve.
Pão de Queijo is best served warm:
a) With coffee or tea for breakfast.
b) As a snack with butter.
c) Alongside soups and stews.
d) With cream cheese or garlic butter.
e) As an appetizer with dips such as guacamole or salsa.
