Pão de Queijo – Brazilian Cheese Bread
The best dish to eat at a Brazilian BBQ isn’t the copious amounts of meat, but the scrumptious cheese balls, pão de queijo! These addictive cheesy delights are made of gluten-free tapioca flour resulting in a texture that is light and fluffy when baked.
I’ve tried making pão de queijo several unsuccessful times using different recipes. I finally found a Brazilian chef on Youtube whose method was easy to follow even though I didn’t understand what she was saying. I deviated slightly from her method because my dough looked nothing like hers but my bread turned out better than I expected! It was lightly crisp on the outside with a wonderfully cheesy tender crumb. Obrigado Cozinhando com a Ly for the awesome recipe! Do subscribe to her channel for more delicious Brazilian recipes.
Pão de Queijo – Brazilian Cheese Bread
Ingredients
- 150 ml water 5 oz
- 150 ml whole milk 5 oz
- 150 ml vegetable oil 5 oz
- 500 g tapioca flour 1 lb
- 2 teaspoons salt
- 3 eggs
- 200 g shredded mozzarella cheese 7 oz
- 25 g grated parmesan cheese 0.8 oz
Instructions
- Preheat your oven to 180°C (350°F).
- Combine water, milk and vegetable oil in a medium pot and bring it to a simmer over low heat. Shut off the heat when tiny bubbles start to form.
- Add the tapioca flour and salt in a large mixing bowl, and slowly combine the liquid with the flour with a wooden spoon or a dough whisk.
- Use your hands to knead until all the flour and liquid are combined. When the dough has cooled down, add the eggs and knead again.
- Lastly, add the mozzarella and parmesan cheeses and mix until everything is evenly combined.
- In the video, she was able to form little smooth balls with her dough. If you’re not able to because your dough is too wet and sticky, spoon them into an oiled mini muffin tray. If you prefer to have a perfectly round ball, you may use an ice cream scoop to spoon the dough onto a lined baking sheet.
- Bake in preheated oven for 30 minutes or until buns are golden brown.
Notes