Pão de Queijo de Liquidificador

Pão de Queijo de Liquidificador is a quick and easy Brazilian cheese bread made in the blender.

Naturally gluten-free, this recipe uses tapioca starch, eggs, milk, oil, and cheese to create bite-sized breads that are crispy on the outside and soft, chewy, and cheesy on the inside.

This Pão de Queijo de Liquidificador recipe simplifies the traditional Brazilian cheese bread by using a blender method, making it easier and faster.

Instead of kneading or shaping the dough, you create a loose, pourable batter that bakes perfectly in a muffin tin. The result is a quick, foolproof way to enjoy authentic pão de queijo in just 30 minutes.

After testing different cheeses, I found that a bold mix of nutty Parmesan and sharp cheddar delivers the best flavor, giving these little rolls a rich, cheesy aroma and addictive taste. They're perfect for breakfast, a quick snack, or served warm with coffee.

How to Make Pão de Queijo de Liquidificador

Note: The full instructions are provided in the recipe card below.

1. Adjust the oven rack to the middle position and heat the oven to 425°F. Spray a 12-cup muffin tin with vegetable oil spray. Process all the ingredients together in a blender until smooth, about 1 minute, scraping down the sides of the blender jar as needed.
2. Pour batter into prepared muffin tin. (Each muffin cup will be nearly full.) Bake the rolls until they are lightly golden and puffed, about 12 to 15 minutes. Let rolls cool in muffin tin on wire rack for 3 minutes, then remove rolls from pan. Serve warm.

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Recipe

Pão de Queijo de Liquidificador

by Camila Benitez

Pão de Queijo de Liquidificador is a quick and easy Brazilian cheese bread made in the blender.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine Brazilian

Servings 12

Calories 175 kcal

Equipment

• 1 12-cup muffin pan
• 1 Blender
• Measuring cups

Ingredients

  

1x2x3x

• ▢ 2 large eggs
• ▢ 1 cup whole milk
• ▢ ½ cup avocado oil or any neutral-flavored oil
• ▢ 113 g sharp cheddar cheese
• ▢ 57 g freshly shredded Parmesan cheese (don't use the pre-grated parmesan container)
• ▢ 227 Cups Tapioca starch
• ▢ 1 teaspoons kosher salt (to taste)

Instructions

 

• Adjust the oven rack to the middle position and heat the oven to 425°F. Spray a 12-cup muffin tin with vegetable oil spray. Process all the ingredients together in a blender until smooth, about 1 minute, scraping down the sides of the blender jar as needed.
• Pour batter into prepared muffin tin. (Each muffin cup will be nearly full.) Bake the rolls until they are lightly golden and puffed, about 12 to 15 minutes. Let rolls cool in muffin tin on wire rack for 3 minutes, then remove rolls from pan. Serve warm.

Notes

How to Store & Re-Heat

Allow them to cool to room temperature, then place them in an airtight container or plastic bag. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. To reheat, microwave the muffins for about 5 to 10 seconds until they are warm and soft.

Make-Ahead

To make ahead, follow the recipe instructions and bake the muffins as directed. Allow the muffins to cool completely before storing them in an airtight container or plastic bag. The muffins can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. When ready to serve, reheat the muffins as directed above. 

 

Nutrition

Nutrition Facts

Pão de Queijo de Liquidificador

Amount per Serving

Calories

175

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.002

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

6

g

Cholesterol

 

26

mg

9

%

Sodium

 

421

mg

18

%

Potassium

 

37

mg

1

%

Carbohydrates

 

20

g

7

%

Fiber

 

0

g

0

%

Sugar

 

1

g

1

%

Protein

 

3

g

6

%

Vitamin A

 

99

IU

2

%

Calcium

 

103

mg

10

%

Iron

 

0.4

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.