Pão de Queijo (Cheese Bread)
- Culibloom
- 7 days ago
- 2 min read
Pão de Queijo (Cheese Bread)
Pão de Queijo, or Brazilian cheese bread, is a delightful and popular snack that originates from Brazil. These small, chewy rolls are made primarily from tapioca flour, which gives them a unique texture that is both light and airy, yet slightly crispy on the outside.
The dough is typically prepared by mixing tapioca flour with milk, oil, and eggs, creating a smooth base. Grated cheese, often a combination of Parmesan or Minas cheese, is then added to the mixture, infusing the bread with a rich, savory flavor. The dough is shaped into small balls and baked until they puff up and turn golden brown.
Pão de Queijo is naturally gluten-free due to the use of tapioca flour, making it a great option for those with gluten sensitivities. They are best enjoyed warm, straight from the oven, when they are at their cheesiest and most flavorful. These cheese breads can be served as an appetizer, snack, or side dish, and they pair wonderfully with coffee or tea. Their delightful texture and cheesy goodness make them a beloved treat in Brazilian cuisine and beyond.
Ingredients
8 tablespoons 1 stick unsalted butter, cold
¼ cup water
¼ cup milk
¾ teaspoon salt or 1 teaspoon kosher salt
2 cups tapioca flour/tapioca starch
2 garlic cloves, minced
¾ cup grated Parmesan, Romano, or aged Asiago cheese 1 container
2 large eggs, lightly beaten
Instructions
Preheat the oven to 375 degrees Fahrenheit Lightly grease a couple of baking sheets; or line with parchment.
Put the butter, water, milk, and salt in a saucepan, and heat until the butter has melted and the mixture has come to a full boil.
While the mixture is heating, put 2 cups of tapioca flour into a mixing bowl.
Pour the boiling butter mixture over the tapioca flour, beating to combine.
Beat at high speed until the mixture becomes smooth and elastic-looking; this will happen very quickly.
Beat the garlic and cheese into the dough until well combined.
Stick your finger into the dough.
If it's uncomfortably hot, let it sit for a couple of minutes to cool a bit; you don't want to cook the eggs when you beat them in.
If it seems hot but not burning hot, continue with the next step.
With the mixer going, gradually dribble in the beaten eggs, beating until well combined and smooth.
We've found that tapioca starch/flour varies in its absorption capabilities.
Use a medium ice cream scoop to distribute the batter to a mini muffin pan.
Bake the buns for about 20 minutes, until they have a freckled appearance (from the browning cheese), and they're beginning to color a bit. Remove them from the oven, and serve hot.
Wrap any leftovers in plastic. Store at room temperature for a couple of days; freeze for longer storage. Rewarm briefly (the microwave is fine) before serving.
Line the base of an air fryer basket with baking paper, trimming to fit. Place the balls, 5cm apart, on the baking paper.
Cook on 375 degrees Fahrenheit for 20 minutes or until golden and puffed. Repeat with remaining balls. Serve.
