Pao De Quiejo Recipe
Make Pao De Quiejo Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Method
Dough
Preheat and prepare
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat and set aside. Place the tapioca flour in a large heatproof bowl that can hold the hot milk/butter mixture (metal or glass).
Heat milk, butter and salt
In a small saucepan combine the milk, butter and salt. Heat over medium until the mixture comes to a full simmer (bubbles forming at edges, just before boiling) and the butter is fully melted. Remove from heat immediately.
Bloom the flour
Pour the hot milk/butter mixture over the tapioca flour. Stir vigorously with a wooden spoon or spatula until a shaggy, hot dough forms and the flour is fully hydrated and glossy. Let the mixture rest for 5 minutes to cool slightly (this prevents the eggs from cooking when added).
Incorporate eggs
Beat the eggs lightly in a small bowl. Add the eggs to the cooled tapioca mixture one at a time, stirring thoroughly after each addition until fully incorporated. The dough will become smoother and more elastic. If it feels too stiff, add a teaspoon of warm milk as needed; if too sticky, add up to 1 tablespoon more tapioca flour.
Add cheese
Fold the grated Parmesan (or chosen cheese blend) into the dough until evenly distributed. The dough should be soft, slightly sticky but hold shape when scooped. If desired, stir in 1 teaspoon neutral oil or melted butter for a slightly glossier exterior.
Portion
Using a cookie scoop (about 1.5 tablespoons) or your hands (lightly oiled or dusted with tapioca flour), portion the dough into golf-ball-sized balls (about 1 to 1 1/4 inches / 30 mm). Place them on the prepared baking sheet about 1 inch apart. Wet your hands slightly and roll to smooth the tops.
Bake
Bake in the preheated oven for 18–22 minutes, until the tops are puffed and lightly golden. Ovens vary; start checking at 16 minutes. The interior should be airy with small holes and slightly chewy.
Finish and serve
Remove from oven and let cool on the baking sheet 5 minutes before transferring to a wire rack. Serve warm. Pão de queijo is best the day it’s baked; to reheat, warm in a 350°F (175°C) oven 5–8 minutes or microwave briefly (15–20 seconds) to soften.