Pao de Queijo
These little Brazilian cheese breads are crisp and golden on the outside, then soft and chewy in the middle, with a salty, cheesy flavor that makes them almost impossible to stop eating.
Equipment
- Stand mixer or hand mixer with paddle attachment
- Medium saucepan
- Mixing bowl
- Baking sheet
- Parchment paper
- Cookie scoop - optional but recommended for even sizing
- Measuring cups and spoons
Ingredients
- 2 cups tapioca starch - 240g, also labeled tapioca flour
- 2/3 cup whole milk - 160ml
- 1/3 cup neutral oil - 80ml, such as vegetable or canola oil
- 1 teaspoon salt
- 2 large eggs - at room temperature
- 1 1/2 cups Parmesan cheese - 170g, freshly shredded
- 1/2 cup mozzarella cheese - 60g, shredded
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine the milk, oil, and salt in a saucepan and bring to a full rolling boil over medium heat, stirring occasionally.
- Place the tapioca starch in a mixer bowl, pour the hot milk mixture over it, and mix until combined into a thick paste. Let cool for 5 minutes.
- Add the eggs one at a time, mixing well after each addition until the dough smooths out and comes together.
- Mix in the shredded Parmesan and mozzarella until fully incorporated and the dough is glossy and sticky.
- Wet your hands with cold water, portion the dough into golf ball-sized rounds using a cookie scoop, and place them on the prepared baking sheet spaced 1.5 inches apart.
- Bake for 18 to 20 minutes until puffed and lightly golden on top with deeper golden bottoms. Cool for 2-3 minutes before serving.
Notes
- Make sure the milk mixture reaches a full rolling boil before pouring it over the tapioca starch, since an under-heated liquid won't properly gelatinize the starch.
- Let the tapioca mixture cool slightly before adding eggs so they don't scramble on contact.
- Wet your hands before shaping the dough to prevent sticking.
- Use freshly shredded cheese rather than pre-shredded bags, since pre-shredded cheese often contains anti-caking agents that affect how well it melts.
- Don't overcrowd the baking sheet, since the dough balls will expand significantly in the oven.
- If your dough feels too soft to shape, chill it in the refrigerator for 15 minutes before rolling.
- Freeze unbaked dough balls on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 3-5 extra minutes.
- Store baked pao de queijo in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat baked leftovers in a 350°F oven for 5-7 minutes to restore the crisp exterior.