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Pão de Queijo
Brazilian Cheese Bread
Authentic Brazilian cheese bread, featuring delightfully chewy and cheesy balls made from tapioca flour. These naturally gluten-free treats are perfect as a snack or appetizer.
🧂 Ingrédients
- 500 g Tapioca flour (sour or sweet)
- 1 cup Whole milk
- 1/2 cup Vegetable oil
- 2 Large eggs
- 200 g Grated Parmesan cheese
- 1 tsp Salt
👨🍳 Instructions
- 1
In a medium saucepan, combine the milk, oil, and salt. Heat over medium heat until the mixture just begins to simmer around the edges. Do not boil. Remove from heat immediately.
⏱️ 5 minutes - 2
Place the tapioca flour in a large heatproof bowl. Pour the hot milk mixture over the flour. Stir vigorously with a wooden spoon or heatproof spatula until a sticky, shaggy dough forms. It will look lumpy and somewhat unappealing at this stage.
⏱️ 5 minutes - 3
Let the dough cool for about 10-15 minutes, or until it's warm to the touch but not hot. This is crucial to prevent the eggs from cooking. Once cooled slightly, add the eggs, one at a time, mixing well after each addition until fully incorporated. The dough will become smoother and more elastic.
⏱️ 10-15 minutes - 4
Add the grated Parmesan cheese to the dough and mix until evenly distributed. The dough will be sticky and soft. You can use a stand mixer with a paddle attachment for easier mixing if preferred.
⏱️ 5 minutes - 5
Preheat your oven to 200°C (400°F). Line baking sheets with parchment paper.
- 6
Lightly grease your hands with oil or water to prevent sticking. Roll the dough into small balls, about 1.5 inches (3-4 cm) in diameter. Place them on the prepared baking sheets, leaving some space between each ball as they will puff up.
⏱️ 10 minutes - 7
Bake for 20-25 minutes, or until the cheese bread is puffed up, firm to the touch, and lightly golden brown on the outside. They should sound hollow when tapped.
⏱️ 20-25 minutes - 8
Serve immediately while warm for the best chewy texture. Pão de queijo is best enjoyed fresh.
💡 Conseils de pro
- ✓The chewy texture is characteristic and desirable for authentic Pão de Queijo.
- ✓Best served warm, straight from the oven, for optimal flavor and texture.
- ✓Naturally gluten-free, making them suitable for those with celiac disease or gluten sensitivities.
- ✓If the dough is too sticky to handle, chill it in the refrigerator for 15-20 minutes before rolling.
- ✓For a crispier exterior, bake for a few extra minutes.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Experiment with different cheese combinations (e.g., mozzarella for stretchiness, cheddar for sharpness).
- Make mini Pão de Queijo by rolling smaller balls for appetizers.
- Add herbs like chopped chives or cilantro to the dough for extra flavor.