Description
Brazilian Cheese Bread, known as pão de queijo, is a delicious gluten-free appetizer made with tapioca flour and a blend of parmesan and mozzarella cheeses. These small, puffed rolls are crispy on the outside and chewy inside, perfect served warm as a snack or side.
Ingredients
Scale
Dough Ingredients
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 2 cups tapioca flour
- 1 large egg
- 1 to 1 1/2 cups grated parmesan cheese
- 1/2 cup grated mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Heat Liquid Ingredients: In a medium saucepan over medium heat, combine the whole milk, vegetable oil, and salt. Heat until just simmering, then remove from heat immediately.
- Add Tapioca Flour: Stir in the tapioca flour into the hot milk mixture until a sticky dough forms. Allow it to cool for about 5 minutes to bring the temperature down slightly.
- Incorporate Egg: Add the large egg to the dough and mix thoroughly until fully incorporated and smooth.
- Add Cheeses: Stir in the grated parmesan and mozzarella cheeses until the dough becomes smooth, elastic, and evenly mixed.
- Form Dough Balls: Using tablespoon-sized portions or your hands lightly oiled to prevent sticking, scoop or roll the dough into small balls and place them on the prepared baking sheet, spaced evenly.
- Bake: Bake in the preheated oven for 18 to 22 minutes or until the tops are puffed up and lightly golden brown.
- Serve Warm: Remove from the oven and serve the cheese bread warm for the best taste and texture.
Notes
- For a stronger cheese flavor, use only parmesan cheese.
- The dough will be sticky, which is normal for Brazilian cheese bread.
- These breads are best enjoyed fresh but can be reheated in the oven to restore texture.
