The HomeBaker
Brazilian cheese bread (Pão de Queijo)
I can't believe it, but in a few days I'm travelling to Rio de Janeiro, Brazil. I got to know Brazilian cheese bread through my Brazilian friend 11 years ago, when I was living in Singapore. It is such a delicious snack that's hard to describe in words: crunchy, chewy, and before you fully understand what you just ate, you swallow it and your mouth asks for more. So here you have it: a super simple, easy and delicious recipe. Since then, I moved to Hong Kong and she moved back to Brazil, and in a few days we will reunite and celebrate our friendship and life.
Hi, I’m Ofira
For the past 20 years, I’ve been exploring my kitchen, baking, cooking, failing, and learning along the way.
Because practice doesn’t just make perfect, it builds confidence.
Brazilian cheese bread (Pão de Queijo)
Ingredients:
250 g tapioca starch
220 g milk
100 g neutral oil (such as canola or sunflower)
5 g salt
1 egg
200 g cheese, preferably a mix of mozzarella and parmesan, grated
Preparation:
Preheat the oven to 200°C (about 390°F) and line a baking tray with baking paper.
Place the tapioca starch in a large mixing bowl and set aside.
In a small saucepan, combine the milk, oil, and salt. Heat over medium heat until the mixture just comes to a boil, then remove from the heat.
Immediately pour the hot milk mixture over the tapioca starch and mix with a spoon until all the starch is moistened and a sticky dough starts to form.
Let the dough cool for about 10 minutes, until it is warm but not hot to the touch.
Add the egg to the warm dough and mix well until fully incorporated. The dough will be elastic and slightly sticky.
Add the grated cheeses and knead or mix until the cheese is evenly distributed and the dough is smooth. If the dough is very sticky, lightly oil your hands to handle it.
With slightly oiled or wet hands, form small balls of dough (about the size of a walnut) and place them on the prepared baking tray, leaving some space between them.
Bake for about 18–25 minutes, until the buns are puffed and lightly golden on top.
Serve warm; the inside should be chewy and cheesy, and the outside slightly crisp.