1/2 Dozen Pao De Quiejo Recipe

Time40m

Serves6

Make 1/2 Dozen Pao De Quiejo Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Preheat
Preheat your oven to 400°F (200°C). Position a rack in the center. If using a standard muffin tin, lightly grease 6 wells or use paper liners; for a mini popover-style, use a greased popover/muffin tin.
2
Heat milk and butter
In a small saucepan, combine 1/2 cup whole milk and 2 tablespoons unsalted butter. Warm over medium heat just until the butter melts and the mixture is hot but not boiling (small bubbles may appear at the edge). Remove from heat immediately.
3
Combine with tapioca
Place 1 cup tapioca flour into a medium mixing bowl. Pour the hot milk-and-butter mixture over the tapioca flour and stir with a wooden spoon or spatula until it becomes a cohesive, slightly sticky dough. Let it cool for 5 minutes so it isn't too hot for the eggs.
4
Incorporate eggs
Crack 2 large eggs into a separate small bowl and whisk briefly. Add the eggs to the cooled tapioca mixture and mix until smooth and glossy. The batter will be thick but spoonable. If it's extremely stiff, beat in up to 1 tablespoon extra milk—add only as needed.
5
Add cheese and seasonings
Stir in 3/4 cup grated Parmesan (or combination of cheeses), 1/2 teaspoon fine sea salt, and 1/8 teaspoon freshly ground black pepper until evenly distributed. The batter should be cohesive and slightly elastic.
6
Portion
Divide the batter evenly among 6 prepared muffin wells, filling each about 3/4 full. Wet a spoon or spatula to help smooth tops if needed (prevents sticking).

7
Bake
Place the muffin tin on the center rack and bake at 400°F (200°C) for 18–22 minutes, until the tops are puffed and lightly golden. Avoid opening the oven during the first 15 minutes to prevent collapse.
8
Optional broil for color
If you prefer a more browned crust, switch to the broil setting for 30–60 seconds at the end—watch closely to avoid burning.
9
Rest and finish
Remove the pao de queijo from the oven. Brush the tops lightly with 1 tablespoon melted butter and sprinkle an extra 2 teaspoons grated cheese across the tops if desired. Let them rest in the tin for 2–3 minutes, then transfer to a wire rack. Serve warm.
10
Storage and reheating
Store cooled pao de queijo in an airtight container at room temperature for up to 1 day or refrigerate up to 3 days. To reheat, warm in a 350°F (175°C) oven for 5–8 minutes or microwave briefly (15–25 seconds) until warmed through—oven gives best texture.