Brazilian Cheese Bread Recipe (Pao de Queijo)
User Reviews
4.9
Brazilian Cheese Bread Recipe (Pao de Queijo)
Description
This Brazilian Cheese Bread recipe starts by bringing milk, vegetable oil, and salt to a gentle boil, then stirring in tapioca flour until the mixture is gelatinous. This heated dough is then transferred to a mixer bowl and beaten until smooth and cooled. Eggs are incorporated in two additions to maintain texture. Finally, freshly grated Parmesan and cheddar cheeses are folded in to provide savory richness and melt during baking.
The dough is shaped into small rounds and baked in a 350°F oven until golden and puffed. The resulting rolls have a slightly crisp exterior with a chewy, airy interior typical of tapioca breads. The combination of cheese gives a sharp yet balanced flavor, making them an enjoyable snack or accompaniment to meals.
This recipe highlights the importance of fresh cheese and proper baking time to keep centers soft. Storing the shaped dough in the freezer allows convenient baking from frozen by slightly extending time. Varied cheese blends can customize flavor.
Ingredients
- 1 cup milk whole
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 2 cups tapioca flour (I use Bob's Red Mill in the gluten-free section of the grocery store)
- 2 egg
- 3/4 cup Parmesan Cheese (freshly hand shredded)
- 3/4 cup cheddar cheese freshly hand shredded, sharp or medium
Instructions
- Preheat oven to 350 degrees.Combine the milk, oil, and salt in the saucepan, and whisking occasionally, bring it to a gentle boil over medium heat. Remove from heat as soon as you see big bubbles coming through the milk.
- Add all of the tapioca flour to the saucepan and stir until you see no more dry tapioca flour. The dough will be grainy and gelatinous at this point.
- Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. (Alternatively, you can do the next few steps by hand. Be prepared for a work-out.) Beat the dough for a few minutes at medium speed until it smooths out and has cooled enough that you can hold your finger against the dough for several seconds.
- Whisk the eggs together in a small bowl. With the mixer on medium, beat the eggs into the dough in two additions. Wait until the first addition has been fully incorporated into the dough before adding the second. Scrape down the sides of the bowl as needed.
- With the mixer on medium, beat in the cheese until fully incorporated. The resulting dough will be very sticky, stretchy, and soft with a consistency between cake batter and cookie dough.
- Using an ice cream scoop, a tablespoon measure, or a dinner spoon, scoop rounded portions of the dough into mounds on the parchment-lined baking sheet.
- Space the mounds an inch or two apart. Dip your scoop in water or spray with cooking spray to prevent sticking.
- Transfer the sheet with the puffs to the oven and bake for 25-28 minutes, until the puffs have puffed, the outsides are dry, and they are JUST starting to color. Do not over bake! Cool briefly and eat.
Notes
- Use freshly grated Parmesan and cheddar for best cheese flavor and melting quality.
- Bake the rolls just until golden to keep the centers chewy without drying out.
- Freeze shaped dough balls on a tray for later use; bake directly from frozen with slightly longer baking time.
- Experiment with different cheeses to create unique flavors in the cheese bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 242 inch rolls
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 17mg | 6% |
| Sodium | 157mg | 7% |
| Potassium | 23mg | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 60IU | 1% |
| Calcium | 51mg | 5% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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