Brazilian Cheese Bread (Pao de Queijo)
This easy Brazilian cheese bread recipe is definitely a must-make for cheese lovers. Crispy on the outside, and soft, chewy with airy pockets on the inside. You won't be able to stop eating them, trust me.
Servings: 55 balls
Ingredients
- 1 cup (250 ml) milk
- ½ cup (125 ml) extra virgin olive oil
- 1 teaspoon salt
- 4 cup (500 g) tapioca flour
- 3 large eggs , room temperature
- 2 ½ cup (250 g) coarsely grated grana padano cheese
Instructions
- Preheat the oven to 400ºF (200ºC). Prepare a baking tray lined with parchment paper.
Dough
- Add milk, oil, and salt into a pot, and bring to a boil on medium heat, stirring now and then.
- While still hot, pour it into a bowl containing tapioca flour. Mix using a wooden spoon until you get a crumbly dough. Leave for a few minutes until it's warm to the touch before adding the eggs. Mix thoroughly.
- Lastly, mix in the cheese. You'll get sticky dough at first. Knead for a few minutes on a working surface until nothing sticks to your hands. Cleaning your hands from the sticky dough bits or oiling them will help.
- Roll the dough into 1-inch balls, and place them on the baking tray 1 inch apart.
Bake
- Bake on the middle rack for 25 minutes or until they're golden brown. Enjoy!
Notes
- Wait until the dough is warm to the touch before adding in the eggs. This is to avoid the eggs being cooked with the hot dough.
- If the dough is too sticky and you can't manage it, no worries. Cover it with a cling film and leave it for 10-20 minutes. It'll be not as sticky as time passes.
- Kneading with clean (no sticky dough bits) or oiled hands will help bring the dough together faster.
Nutrition
Calories: 74.1kcal | Carbohydrates: 8.4g | Protein: 2.2g | Fat: 3.7g | Saturated Fat: 1.2g | Cholesterol: 12.8mg | Sodium: 125.1mg | Potassium: 16.6mg | Sugar: 0.3g | Calcium: 64mg | Iron: 0.2mg
