Pão De Queijo Recipe
Make Pão De Queijo Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Method
Dough
- 1
Preheat
Preheat the oven to 400°F (200°C). Position a rack in the middle. Line a baking sheet with parchment paper and lightly brush or spray with vegetable oil to prevent sticking.
- 2
Heat liquids
In a small saucepan combine the whole milk, water, unsalted butter, and fine sea salt. Heat over medium until the mixture just comes to a boil and the butter is fully melted, stirring once or twice (do not simmer for long). Remove from heat immediately.
- 3
Combine with tapioca
Place the tapioca flour in a large heatproof bowl. Pour the hot milk/butter mixture over the tapioca flour in one go, stirring with a wooden spoon or spatula until a sticky, homogeneous dough forms and all the flour is hydrated. Let rest 5 minutes to cool slightly.
- 4
Incorporate eggs
Add the eggs one at a time to the warm tapioca dough, mixing thoroughly after each addition. The dough will be sticky and slightly glossy. You can use a stand mixer with a paddle attachment on low speed or mix by hand.
- 5
Add cheeses
Fold in the grated Parmesan and grated mozzarella (or queijo Minas) until evenly distributed and the dough is smooth and pliable. The dough should be soft and slightly sticky but hold its shape when scooped.
- 6
Portion
Using a small ice cream scoop or two teaspoons, portion the dough into 1 to 1 1/4 tablespoon (about 18-22 g) mounds and place them on the prepared baking sheet about 1 inch (2.5 cm) apart. If dough sticks to the scoop or hands, lightly oil your hands or spoon with a bit of vegetable oil.
- 7
Bake
Bake in the preheated oven for 15–20 minutes, until the exterior is puffed and lightly golden. For a chewier interior and taller puffs, bake toward the shorter time; for more browned exteriors, bake a few minutes longer. Avoid opening the oven during the first 12 minutes so they can puff properly.
- 8
Serve
Remove from oven and transfer to a cooling rack. Serve warm — pão de queijo is best eaten the same day while hot and airy. If not serving immediately, reheat briefly in a 350°F (175°C) oven for 5–7 minutes to refresh.