Chewy Brazilian Cheese Bread (Pao De Queijo)
Crisp on the outside, chewy on the inside, and cheesy all around! Chewy Brazilian Cheese Bread (Pao De Queijo) are a tasty gluten-free alternative to rolls!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 11 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup whole milk
- 1/2 cup light oil
- 1 tsp salt
- 220 g tapioca starch ((or cassava flour))
- 2 eggs ((lightly beaten))
- 100 g freshly grated Parmesan cheese ((about 1 1/2 cups))
Instructions
- 1
In medium pot, heat milk, oil and salt over medium heat, stirring occasionally. Do not let it reach a vigorous boil. Remove from heat once bubbles start appearing along the edge or the milk starts foaming a bit. Milk should be steaming. Stir well.
- 2
Add all the tapioca starch and stir to combine until full incorporated. Dough will be gooey, sticky, and lumpy. (See note below if dough is runny.)
- 3
Pour dough into mixing bowl and let rest until cool enough to touch, at least 15-20 minutes.
- 4
Preheat oven 450 deg F (230C).
- 5
Using a mixer with either a paddle or dough hook attachment, mix the eggs into the dough thoroughly until well-combined. (See note below.)
- 6
Add grated Parmesan cheese and mix well to combine.
- 7
Using either a scoop, two spoons, or your hands, form dough into balls and place on a parchment-lined baking sheet.
- 8
Put baking sheet into oven and immediately turn heat down to 350 deg F (180C).
- 9
Bake for 30 minutes until bread is golden brown. Let cool 10-15 minutes before serving.