Pao De Queijo - Cheese Bread Recipe
Make Pao De Queijo - Cheese Bread Recipe in just 55m. 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.
Dough
Method
Dough
Preheat oven and prepare pan
Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper or lightly grease them with the vegetable oil.
Heat liquids and fat
In a medium saucepan, combine the whole milk, water, unsalted butter, and fine sea salt. Place over medium heat and bring just to a boil, stirring occasionally so the butter melts and the salt dissolves. As soon as it reaches a simmer/boil, remove from heat.
Add tapioca flour
Immediately pour the hot liquid over the tapioca flour placed in a large heatproof bowl. Stir with a wooden spoon or sturdy spatula until the mixture is smooth and cohesive. It will be a hot, sticky dough. Let it rest 5–10 minutes so it cools slightly and is safe to handle (but still warm).
Incorporate eggs
Beat the eggs lightly in a small bowl. Add the eggs to the warm dough a little at a time, mixing vigorously after each addition so they are fully incorporated and the dough becomes elastic and glossy. You can also use a stand mixer with the paddle attachment on low speed for 1–2 minutes to combine; the dough should be smooth and slightly sticky but able to be scooped.
Add cheeses
Fold in the grated Parmesan and shredded mozzarella until evenly distributed. The dough will be cohesive but sticky — the cheese will make it slightly stringy and flavorful. If dough feels overly wet, refrigerate 10–15 minutes to firm slightly; if too dry, add 1 teaspoon water at a time.
Portion dough
Use a 1.5 tablespoon scoop or two spoons to portion dough into roughly 1 to 1¼-inch rounds (about 1.5 tablespoons each). Place them on prepared baking sheets spaced about 1½ inches apart. Wet your hands or lightly oil them with the vegetable oil to make shaping easier and to smooth surfaces into round balls.
Bake
Bake in the preheated oven for 15–20 minutes, until the tops are puffed and lightly golden. Rotate the pans halfway through baking for even color. Pao de queijo should puff into little cheese puffs with a slightly crisp exterior and chewy, airy interior.
Cool and serve
Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm (they are best the day they are baked). Reheat in a 350°F (175°C) oven for 5–7 minutes to refresh if needed.