Pão de Queijo
A beloved Brazilian snack, these small, baked cheese rolls are naturally gluten-free and feature a unique chewy texture derived from tapioca flour.
Origin & history
Originating in the state of Minas Gerais, pão de queijo became popular in the 1950s, though its roots trace back to the 18th century when cassava flour was used as a substitute for wheat. It is a staple of Brazilian coffee culture.
Ingredients
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The method
Step by step
- 01
Boil Liquids
5 minIn a small saucepan, combine the milk, water, oil, and salt. Bring to a boil over medium heat, then immediately remove from the heat.
Watch closely so the milk does not boil over.
- 02
Scald Flour
10 minPlace the tapioca flour in a large bowl. Pour the hot liquid mixture over the flour and stir well with a wooden spoon. Let it cool for about 10 minutes.
This step is crucial to hydrate the starch properly.
- 03
Mix Dough
10 minAdd the egg and grated cheese to the cooled dough. Knead with your hands until the dough is smooth and sticky. It will be quite tacky.
If the dough is too sticky to handle, lightly oil your hands.
- 04
Bake
25 minPreheat oven to 375°F. Roll the dough into small balls and place on a baking sheet. Bake until the tops are golden and slightly cracked.
Do not open the oven door too early or they may deflate.
Chef tips
- — Serve warm.
- — Dough can be frozen before baking.
Common mistakes
- — Using cold liquids to mix the flour.
- — Not grating the cheese finely enough.
Substitutions
- Parmesan → Queijo MinasTraditional, but hard to find outside Brazil.
Storage & serving
Store in an airtight container for 2 days or freeze raw dough balls.
Serve warm as a snack with coffee.
Food safety
Ensure eggs are fully incorporated and the center is cooked through.
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