Pão de Queijo
Brazilian tapioca cheese rolls with a crisp shell and chewy center.
Preparation: 20 min · Cooking: 22 min · Total: 42 min · 18 servings
Ingredients
- 300 g tapioca starch — Use cassava/tapioca starch, not tapioca pearls.
- 180 ml milk — Contains milk.
- 60 ml neutral oil — Use an oil suitable for heating.
- 2 pc eggs — Contains egg.
- 170 g finely grated semi-firm cow's-milk cheese, preferably Minas — Contains milk; use a semi-firm cheese that can be finely grated.
Instructions
Scald the tapioca starch
Put 300 g tapioca starch in a heatproof mixing bowl. Heat 180 ml milk and 60 ml neutral oil in a saucepan over medium heat until the first steady bubbles appear. Carefully pour the hot liquid over the starch and stir with a wooden spoon until no dry starch remains; the mixture will be sticky. Beware of splashes.
The starch is moistened throughout with no dry patches.
Cool and mix the dough
Let the scalded tapioca mixture cool for about 5–10 minutes until warm, not hot to the touch. Mix in the 2 eggs one at a time, then stir in 170 g finely grated semi-firm cow's-milk cheese, preferably Minas, until a cohesive, sticky dough forms. Do not taste dough containing raw egg.
The dough is sticky but cohesive and can be scooped.
Shape and bake the rolls
Preheat the oven to 190°C and line a baking sheet with parchment. Using two spoons, divide the dough into 18 mounds of roughly equal size, spacing them at least 4 cm apart. Bake at 190°C for about 22 minutes until puffed and lightly golden; split one to check that the center is chewy and set, not wet or runny. Use oven gloves. Serve warm.
The rolls are puffed and lightly golden, with a chewy, fully set center and no wet egg dough.
Bake cheese bread: 1320 seconds
Tips
- Let the scalded starch cool before adding eggs so they do not scramble.
- Wet or lightly oil the spoons if the dough sticks while portioning.
Common mistakes
- Do not substitute tapioca pearls for starch; the texture will not work.
- Adding the eggs to very hot starch can scramble them; do not add extra dry starch just to make the dough firm.
Substitutions
- If Minas-style cheese is unavailable, use 100 g low-moisture mozzarella plus 70 g finely grated Parmesan, keeping the total at 170 g. Check milk allergens.
Storage
Best served warm. Cover and refrigerate leftovers within 2 hours (1 hour above 32°C) at 4°C or below; use within 2 days.
Reheating
Reheat in a 170°C oven until hot throughout and crisp, about 5–8 minutes; a checked center should reach 74°C.
About this recipe
Pão de queijo is a Brazilian cassava-starch and cheese bread strongly associated with Minas Gerais.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.