Pão de Queijo Recipe: How to Make Authentic Brazilian Cheese Bread (Crispy & Chewy)

Prep Time 15 mins
Cook Time 20 mins
Rest Time 10 mins
Total Time 45 mins
Cooking Method:
Courses: , , ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 20
Best Season: All Seasons
Description

Authentic Brazilian Cheese Bread (Pão de Queijo) is a naturally gluten-free, crispy-on-the-outside and chewy-on-the-inside bread made primarily from tapioca starch and cheese. This popular Brazilian snack or breakfast item is incredibly easy to make and guaranteed to be a crowd-pleaser. Perfect for appetizers, lunch boxes, or as an accompaniment to coffee!

Ingredients
  • 1 cup Milk (whole recommended)
  • 0 cup 0.5 Vegetable Oil (or canola oil)
  • 1 teaspoon Salt (fine sea salt is best)
  • 2 cups Sour Tapioca Starch (Polvilho Azedo)
  • 2 large Eggs (room temperature)
  • 1 cups 1.5 Hard Grating Cheese (e.g., Parmigiano Reggiano, or a mix of Parmesan and Monterey Jack)
Instructions
    Prepare the Starch Base (Scald the Flour)
  1. 1
    In a medium saucepan, combine the milk, vegetable oil, and salt. Heat the mixture over medium-high heat until it just begins to boil and foam up slightly. Remove immediately from the heat. Pour the tapioca starch into a large, heatproof mixing bowl. Pour the hot liquid mixture immediately over the starch. Using a wooden spoon or spatula, stir vigorously until the starch is fully incorporated and a shaggy, lumpy dough forms. This process is called "scalding" and is crucial for the correct texture. Let the mixture cool down for about 10 minutes until it is only warm to the touch.
    2. Incorporate the Eggs
  2. 2
    Once the scalded mixture has cooled, beat the two large eggs lightly in a separate small bowl. Add the beaten eggs to the tapioca mixture. Use a wooden spoon or a stand mixer (with a paddle attachment) to mix. The dough will look wet and sticky at first. Mix until the eggs are fully incorporated and the dough is smooth.
    3. Add the Cheese
  3. 3
    Add the grated cheese to the dough mixture. Continue mixing (by hand or mixer) until the cheese is evenly distributed and the dough comes together as a thick, sticky mass. The final dough should be very sticky and soft, not stiff like typical bread dough.
    4. Shape the Rolls
  4. 4
    Preheat your oven to 200 °C. Lightly grease a baking sheet or line it with parchment paper. Lightly oil your hands with a little vegetable oil (this prevents sticking). Scoop up small amounts of dough (about 1.5 tablespoons each) and roll them quickly between your oiled palms to form smooth balls, approximately 3-4 cm in diameter. Place the balls about 2 cm apart on the prepared baking sheet.
    5. Bake the Pão de Queijo
  5. 5
    Place the baking sheet in the preheated oven. Bake for 18 to 22 minutes, or until the cheese breads have puffed up significantly and are a beautiful golden brown color on the outside. They should be crisp and hollow-feeling when gently tapped. Remove from the oven and serve immediately while hot and the inside is at its chewiest best.
Note

Tapioca Starch: You must use Polvilho Azedo (Sour Tapioca Starch/Manioc Starch) for the authentic Pão de Queijo texture and flavor. Polvilho Doce (Sweet Tapioca Starch) will yield a flatter, softer result.

Freezing: This recipe is excellent for meal prep! After shaping the dough balls (Step 4), place them on a tray and freeze until solid. Transfer the frozen balls to a freezer-safe bag. When ready to bake, place them directly from the freezer onto a baking sheet and increase the cooking time by about 5-8 minutes. Do not thaw!

Cheese: For the best flavor, use a strong, aged cheese like Parmesan (Parmigiano Reggiano) or a Brazilian favorite, Queijo Minas Padrão. A blend of cheeses (e.g., Parmesan and Monterey Jack) works well for flavor and stretch.

Keywords: gluten-free, easy, cheesy, snack, Brazilian
Read it online: https://petitepanini.com/recipe/pao-de-queijo-recipe-how-to-make-authentic-brazilian-cheese-bread-crispy-chewy/