Homemade Brazilian Cheese Bread (Pao de Queijo) Recipe
Homemade Brazilian Cheese Bread (Pao de Queijo) Recipe. Prepare to embark on a culinary adventure as you delve into the world of Brazil’s most beloved bread.
Made with tapioca flour, this gluten-free treat boasts a delightful combination of gooey cheese and a uniquely chewy texture.
Whether you’re planning a brunch, hosting a party, or simply seeking a delectable snack, these cheesy bread balls are guaranteed to impress your taste buds and leave you craving for more.
Tips and Tricks
Mixing the Ingredients
When mixing the olive oil, water, milk, and salt, make sure to stir continuously to prevent the milk from scalding. This helps in creating a smooth mixture.
Adding Tapioca Flour
After adding the tapioca flour and garlic to the boiling mixture, ensure you stir vigorously. This helps to avoid lumps and achieve a smooth, consistent dough.
Resting the Dough
Allow the mixture to rest for 10 to 15 minutes after combining the tapioca flour and garlic. This resting period helps the dough to firm up slightly, making it easier to handle when adding the cheese and eggs.
Incorporating Eggs and Cheese
When mixing in the eggs and cheese, do it gradually. This prevents the eggs from cooking due to the residual heat from the tapioca mixture. Adding them slowly ensures a smoother, more even dough.
Shaping the Dough
To make shaping the dough easier, lightly oil your hands or use a small ice cream scoop. This prevents the dough from sticking to your hands and helps in making uniform-sized balls.
Baking
Keep an eye on the dough balls while they are baking. Every oven is different, so check them a few minutes before the suggested baking time. They should be lightly golden brown on top. If they start browning too quickly, lower the oven temperature slightly.
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FAQs
Tapioca flour plays a crucial role in achieving the signature texture of Brazilian cheese bread. It’s best to use tapioca flour for authentic results.
Absolutely! Feel free to experiment with your favorite herbs, spices, or even diced jalapeños to add a personal touch to your cheese bread.
Store the leftovers in an airtight container at room temperature for up to 2 days. Reheat them briefly in the oven or microwave for a fresh-out-of-the-oven experience.
Yes, you can shape the dough into smaller balls or even use a mini muffin tin for bite-sized portions. Adjust the baking time accordingly.
Homemade Brazilian Cheese Bread (Pao de Queijo)
Ingredients
- ½ cup olive oil or butter
- ⅓ cup milk or soy milk
- ⅓ cup water
- 1 teaspoon salt
- 2 cups tapioca flour
- 2 teaspoon minced garlic
- ⅔ cups finely grated Parmesan
- 2 eggs beaten
Instructions
- Preheat oven to 375° F (190 degrees C).
- In a big saucepan, mix olive oil, water, milk, and salt. Put the saucepan on the stove and turn the heat to high. Wait until it starts boiling, then take it off the heat immediately.
- Add tapioca flour and garlic to the mixture. Stir it until it becomes smooth. Leave it alone for 10 to 15 minutes.
- Mix cheese and eggs into the tapioca mixture. Stir until everything is combined. It will look chunky, like cottage cheese.
- Take about ¼ cup of the dough and shape it into a ball. Keep doing this until all the dough is used up. Put the dough balls on a baking sheet that has not been greased.
- Put the baking sheet in the oven that you preheated earlier. Let it bake until the tops of the dough balls turn lightly brown, which should take around 15 to 20 minutes.
Nutrition
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