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–+ servings

Pão de Queijo

Created by: Sarah Mock
Brazilian cheese bread square
prep time15 minutes
cook time20 minutes
total time35 minutes
Makes 36

Ingredients

  • 1 Cup (244 g) Whole Milk
  • ½ Cup (109 g) Vegetable Oil
  • 1 Teaspoon (1 Teaspoon) salt
  • 10 oz. (10 oz.) tapioca flour (2 cups)
  • 2 (2) Egg
  • 2 Cups (200 g) freshly grated Parmesan cheese

Instructions
 

  • Preheat the oven to 425.
  • In a medium sauce pan, bring the milk and vegetable oil to just below a simmer. Bubbles will form at the edge and rise from the bottom. 
    1 Cup Whole Milk, ½ Cup Vegetable Oil
  • Add the salt and 2 cups of sifted tapioca flour.
    1 Teaspoon salt, 10 oz. tapioca flour
  • Remove from the heat and with a wooden spoon, stir the mixture until the mixture come together.
  • Transfer the dough to the bowl of a stand mixer and fit it with a paddle attachment. 
  • Turn the speed to low and allow the dough to cool down until the dough is no longer steaming. 
  • With the mixer on low speed, add the eggs and allow it to incorporate fully before adding the second egg.
    2 Egg
  • Add the grated parmesan cheese to the pão de queijo dough and stir to combine.
    2 Cups freshly grated Parmesan cheese
  • Line a baking sheet with parchment or a silicone mat. 
  • Use a small cookie scoop portion out the dough, spacing an inch apart.
  • Bake for 20 minutes or until lightly golden on top and the cheese bread is free from the pan when the pan is shaken.
  • Serve warm.

Notes

What type of cheese should be used in pão de queijo?
I love freshly grated parmesan cheese in this recipe. I am not a fan of the parmesan cheese in the green container or even the pre-shredded stuff in the bag. This recipe works best with the freshly grated cheese. You are welcome to mix it up with different grated hard cheeses. Just be sure that you are using 2 cups of the cheese.
Is there a substitute for the tapioca flour in pão de queijo?
Unfortunately, there isn't an easy substitute for tapioca flour or tapioca starch in this recipe. The unique properties of the tapioca flour lead to a tender, delicious cheese bread that all-purpose flour can not provide. 
 

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