Pão de Queijo
Warm, cheesy Brazilian cheese bread with a crispy exterior and gooey, stretchy center. Naturally vegetarian and best served fresh from the oven.
- Total time
- 35 min
- Servings
- 12
- Calories
- 198
- Protein
- 6g
Ingredients
- 2 cups tapioca starch (polvilho doce)
- ¾ cup whole milk
- ½ cup water
- ¼ cup olive oil
- 1.5 cups sharp Cheddar or Gruyère, grated
- 2 whole large eggs
- ¾ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
Instructions
- 1
Preheat oven to 375°F. Line a baking sheet with parchment paper.
- 2
Heat milk, water, and olive oil in a saucepan over medium until steaming, ~3 minutes.
- 3
Remove from heat. Add tapioca starch and stir vigorously until fully combined and thick.
- 4
Cool for 2 minutes, then beat in eggs one at a time until fully incorporated.
- 5
Fold in grated cheese, salt, pepper, and garlic powder until evenly distributed.
- 6
Scoop dough into 12 mounds (use a 2-tbsp cookie scoop or ice cream scoop) onto prepared sheet.
- 7
Bake for 20–22 minutes until puffed and golden brown on top. Centers should jiggle slightly.
- 8
Cool on the baking sheet for 3 minutes, then transfer to a wire rack. Serve warm.
Tools you’ll need
- oven
- baking sheet
- parchment paper
- saucepan
- whisk or wooden spoon
- 2-tbsp cookie scoop or ice cream scoop
- wire cooling rack
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