How to Make the Perfect Pao de Queijo
Brazilian · Easy · 40 min · 16 servings
Pao de Queijo are addictive Brazilian cheese bread rolls made with tapioca flour, giving them a uniquely chewy and stretchy interior with a lightly crisp exterior. These naturally gluten-free rolls are enjoyed throughout Brazil at breakfast and as snacks at any hour.
Why this recipe works
This Pao de Queijo recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 130 calories with 4g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 250 g tapioca flour also called polvilho azedo or sweet
- 120 ml whole milk
- 60 ml vegetable oil or melted butter
- 1 whole large egg
- 150 g grated Parmesan cheese or queijo minas
- 1 tsp fine salt
Step by step instructions
Step 1: Preheat and Heat Liquids
Preheat your oven to 200 degrees Celsius and grease a mini muffin tin or line a baking sheet with parchment paper. Combine the milk, oil, and salt in a small saucepan and bring to a gentle boil over medium heat. Remove from heat as soon as it reaches a boil.
Step 2: Form the Dough
Pour the hot liquid mixture over the tapioca flour in a large mixing bowl all at once. Stir vigorously with a wooden spoon until the flour is fully absorbed and the mixture begins to look like a rough, shaggy dough. Allow it to cool for 5 minutes before proceeding.
Step 3: Add Egg and Cheese
Add the egg to the slightly cooled dough and mix until fully incorporated. The dough will become smooth and slightly sticky. Fold in the grated Parmesan cheese and mix until evenly distributed throughout the dough. It should be soft and pliable but not runny.
Step 4: Shape and Bake
Using lightly oiled hands or a small ice cream scoop, portion the dough into balls about the size of a golf ball and place them on the prepared baking sheet or into the mini muffin tin. Bake for 20 to 25 minutes until puffed and lightly golden on the outside. Serve immediately for the best chewy texture.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- Parmesan cheese → sharp cheddar for a bolder and more pronounced cheese flavor
- whole milk → unsweetened oat milk to make a dairy-free version with slightly less richness
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding the egg to the dough while it is still too hot which scrambles the egg and ruins the texture
- Overbaking the rolls which causes them to lose their signature chewy interior and become dry
Nutrition facts
Per serving: 130 calories, 4g protein, 16g carbs, 6g fat, 0g fiber.
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