Introducing Pao de Queijo, a beloved Brazilian snack that is crispy on the outside, soft and chewy on the inside, and bursting with cheesy goodness.
Made from simple ingredients like tapioca starch, milk, eggs, and Parmesan cheese, these delectable treats are perfect for any occasion.
In this recipe, we'll guide you through making Pao de Queijo from scratch to enjoy them fresh and warm right out of the oven. So roll up your sleeves, and let's get baking!
How to Make Pao de Queijo
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 400⁰F. Line a (2) 13 by 18 baking sheet with parchment paper. In an extra-large bowl, place the tapioca flour in a large mixing bowl and set it aside. Boil the milk, oil, salt, and water in a medium saucepan.
Remove from the heat and slowly pour over the tapioca flour in the mixing bowl. Using a wooden spatula, quickly combine the mixture as best as possible. Let it cool down; when the dough is cool enough to touch, add the eggs (one at a time), and mix until incorporated.
Then add the cheese (a small handful at a time), and knead until you form a soft dough that detaches from the bowl and your hands (think play dough; wet your hands if they become too sticky as you are kneading). If you can, chill the mixture in the fridge or freezer for 30-60 minutes – it'll make the next step easier.
Moisten your hand with oil or water and take a piece of dough (about 50g/ 2 tablespoons) and form it into balls (this process is very laborious because the tapioca starch becomes like a natural glue, but with a bit of patience, you get there)
and place the dough out onto the prepared baking sheet, leaving at least 1inch (2.54 cm) between them. Bake the Pão de Queijo until they become puffed up and feel light and golden on top, rotating about halfway through baking, about 25 to 30 minutes. Eat warm or at room temperature.
Related Recipes:
Recipe
Easy Pao de Queijo
Ingredients
- 1 kg Tapioca Starch
- 500 ml of water
- 500 ml whole milk
- 250 ml sunflower oil or any neutral oil
- 6 large eggs , room temperature
- 3 teaspoons kosher salt
- 300 g shredded Parmesan cheese (don't use the pre-treated Parmesan from a container)
- 153 g shredded mozzarella cheese
Instructions
- Preheat the oven to 400⁰F. Line a (2) 13 by 18 baking sheet with parchment paper.
- In an extra-large bowl, place the tapioca flour in a large mixing bowl and set it aside.
- In a medium saucepan, combine the milk, oil, salt, and water and bring to a boil. Remove from the heat and slowly pour over the tapioca flour in the mixing bowl. Using a wooden spatula, quickly combine the mixture as best as you can. Let it cool down a bit; when the dough is cool enough to touch, add the eggs (one at a time), and mix until incorporated.
- Then add the cheese (a small handful at a time), and knead until you form a soft dough that detaches from the bowl and your hands (think play dough, wet your hands if they become too sticky as you are kneading).
- If you can, chill the mixture in the fridge or freezer for 30-60 minutes – it'll make the next step easier.
- Moisten your hand with oil or water and take a piece of dough (about 50g/ 2 tablespoons) and form it into balls (this process is very laborious because the tapioca starch becomes like a natural glue, but with a bit of patience, you get there) and place the dough out onto the prepared baking sheet, leaving at least 1inch (2.54 cm) between them.
- Bake the Pão de Queijo until they become puffed up and feel light and golden on top, rotating about halfway through baking, about 25 to 30 minutes. Eat warm or at room temperature.
Notes
- If your dough is too soft to mold, chill it in the fridge for about 30 minutes or longer to let it firm up.
- Pão de queijo becomes light and airy when baked; that's when you know it's done.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.