Description
Brazilian Cheese Bread, or Pão de Queijo, is a deliciously chewy and cheesy gluten-free snack with a crisp exterior and a soft, airy interior. Made from tapioca flour and a blend of mozzarella and parmesan cheeses, these small rolls are perfect for breakfast, snacks, or party appetizers. This recipe uses simple ingredients and baking as the primary cooking method to achieve authentic Brazilian flavors.
Ingredients
Liquid Ingredients
- 1 cup whole milk
- ½ cup canola oil
- 2 eggs
Dry Ingredients
- 1¼ tsp salt
- 2 cup tapioca flour
Cheeses
- 1 cup shredded mozzarella cheese
- ½ cup finely grated parmesan cheese
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350ºF (175ºC). Line a baking pan with parchment paper and set it aside to ensure the cheese breads don’t stick during baking.
- Heat milk, oil, and salt: In a large saucepan over medium-high heat, combine the whole milk, canola oil, and salt. Whisk occasionally and bring the mixture to a boil. Remove from heat as soon as large bubbles start to form on the surface.
- Add tapioca flour: Quickly stir in the tapioca flour into the hot milk mixture. The dough will become very tacky, gummy, and almost gelatinous. This step is crucial for the characteristic chewy texture of the bread.
- Mix the dough: Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Begin mixing on low speed, then increase to medium and beat for 2-3 minutes until the dough is smooth.
- Add cheeses and eggs: Incorporate the shredded mozzarella and grated parmesan cheeses into the dough, mixing evenly. Then, on low speed, add the eggs one at a time. Beat on medium speed for another 2-3 minutes until a sticky and stretchy dough forms.
- Scoop onto baking sheet: Using a large cookie scoop dipped in water, portion out the dough onto the prepared baking sheet. This prevents sticking and ensures consistent-sized breads.
- Bake: Place the baking sheet in the oven and bake for 25-30 minutes. The cheese breads should be lightly golden on the tops and sides, with crisp outsides but soft interiors.
- Cool and serve: Remove the breads from the oven and let them cool on the baking sheet for a few minutes before serving. This allows them to set and finish cooking internally.
Notes
- Tapioca flour is essential for the chewy texture; do not substitute with other flours.
- Dipping the cookie scoop in water helps prevent dough sticking during portioning.
- You can substitute mozzarella with other mild white cheeses if desired, but avoid strongly flavored cheeses for a traditional taste.
- Serve warm for the best texture and flavor.
- The dough can be refrigerated before baking, but bring it to room temperature first for even baking.
