Pão de Queijo (Authentic Brazilian Cheese Bread)
Pão de queijo (Brazilian cheese bread) is a classic Brazilian snack made with tapioca flour, giving it a crisp exterior and a soft, chewy center. This easy, authentic recipe uses simple ingredients to recreate that irresistible cheesy flavor at home.
Ingredients
- 1 1/4 cups (300ml) whole milk
- 1/2 cup (120ml) water
- 1/3 cup (80 ml) neutral oil (such as vegetable or canola)
- 2 teaspoons (10g) salt
- 4 cups (500g) tapioca flour (tapioca starch)
- 2 large eggs
- 1 1/2 cups (150g) Parmesan cheese, finely grated
- 1 cup (100g) mozzarella cheese, shredded
Instructions
- Preheat oven to 400°F (200°C) with a rack in the middle. Line a baking sheet with parchment paper.
- In a saucepan, combine the milk, water, oil, and salt. Bring to a boil over medium-high heat.
- Place the tapioca flour in the bowl of a stand mixer. Once the liquid mixture reaches a full boil, pour it over the flour. Mix until combined - the texture will be sticky and slightly stretchy.
- With the mixer running, add the eggs one at a time, mixing well after each addition. The dough may look like it won’t come together at first - keep mixing until smooth.
- Add the Parmesan and mozzarella a little at a time, mixing until fully incorporated. The dough should be soft and sticky.
- The dough is supposed to be soft and sticky. However, if you're worried it's too liquidy, add some more tapioca flour. Just don't over do it or your cheese bread will be tough and not too gooey.
- Lightly wet your hands. Using a spoon or small scoop, portion the dough and roll into balls slightly smaller than golf balls. Place on the prepared baking sheet.
- Place the balls on a baking sheet covered with parchment paper and bring it to the preheat oven.
- Bake for 15–20 minutes, or until puffed and golden.
- Serve warm for the best texture - crispy outside, soft and chewy inside.
Notes
- If the dough feels too sticky to shape, refrigerate for 10–15 minutes to firm up slightly.
- Avoid adding too much extra tapioca flour, or the cheese breads may turn dense.
- For best results, use freshly grated cheese.
- Freezing instructions: For best results, freeze the dough before baking. Shape into balls, place on a baking sheet, and freeze until solid. Transfer to a freezer-safe bag and freeze for up to 2 months. Bake straight from frozen at 400°F (200°C), adding a few extra minutes to the baking time.
Nutrition
Serving: 1cheese bread, Calories: 175kcal, Carbohydrates: 22g, Protein: 5g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 28mg, Sodium: 400mg, Potassium: 45mg, Sugar: 1g, Vitamin A: 145IU, Calcium: 139mg, Iron: 0.5mg