Brazilian Cheese Bread | Quick Pão de queijo
These Brazilian cheese bread rolls have a thin crust and chewy center. They're made simply with tapioca starch, some oil, cheese, and milk.
Servings: 8 rolls
Equipment
- food processor
Ingredients
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 3 tablespoons (42 g) extra-virgin olive oil
- ⅔ cup (5 ⅓ fluid ounces) milk at room temperature
- 6 ounces sharp, hard cheese grated (I used a blend of sharp cheddar and Parmigiano Reggiano)
- ¼ teaspoon kosher salt
- 2 ½ cups (300 g) tapioca starch/flour
Instructions
- Preheat your oven to 400°F.
- Line a rimmed baking sheet with unbleached parchment paper and set it aside.
- In a blender or food processor, place the eggs, oil, eggs, milk, cheeses, salt, and about 1/2 cup tapioca starch and blend or process until smooth and well-combined.
- Pour the relatively thin mixture into a large bowl and add about another 1 1/2 cups tapioca starch. Mix to combine.
- If the mixture still sticks to the spoon, add more tapioca starch by the tablespoonful and mix in until it pulls away from the spoon.
- The dough should be tacky to the touch, but not gooey.
- Divide the dough into 8 to 12 portions, depending upon the size you want.
- Put about 2 inches apart on a prepared baking sheet and chill in the refrigerator for about 10 minutes if you’d like a rounder roll.
- Roll into rounds and replace on baking sheet.
- Place in the center of the preheated oven and bake until puffed and beginning to brown (15 to 18 minutes, depending upon size).
- Serve immediately.
Video
Notes
Originally published on the blog in 2013. In 2020, method improved, ingredient balance tweaked a bit. Photos and video all new.
