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Crispy Brazilian Pão de Queijo Recipe Easy Homemade Cheese Bread Delight

Pão de Queijo recipe - featured image
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A crispy Brazilian cheese bread with a toasted cheese aroma, crispy outside, and chewy, airy inside. Perfect for snacks, brunch, or family gatherings.

Ingredients

Scale
  • 1 ½ cups (180g) tapioca flour
  • ¾ cup (180ml) warm milk (whole milk preferred, dairy-free alternatives like almond or oat milk can be used)
  • ¼ cup (60ml) vegetable oil (neutral oil like canola or sunflower)
  • 2 large eggs, room temperature
  • ¾ cup (75g) grated Parmesan cheese (Parmigiano-Reggiano preferred)
  • 1 cup (100g) grated mozzarella cheese (fresh mozzarella preferred)
  • 1 teaspoon salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. Warm the milk and oil together in a small saucepan or microwave-safe bowl until hot to the touch but not boiling (about 1-2 minutes).
  3. In a large mixing bowl, whisk together tapioca flour and salt evenly.
  4. Pour the warm milk and oil mixture into the tapioca flour and stir with a wooden spoon until the dough starts to come together and feels sticky but smooth.
  5. Add the eggs one at a time, mixing well after each addition until the dough becomes elastic and stretchy.
  6. Gently fold in the grated Parmesan and mozzarella cheeses. Adjust moisture by adding a teaspoon of milk if too dry or more tapioca flour if too wet.
  7. Shape the dough into balls about 1.5 tablespoons (25g) each using wet hands or a small cookie scoop. Place evenly spaced on the prepared baking sheet (makes about 18-20).
  8. Bake for 20-25 minutes until tops are golden and crispy and the breads have puffed up.
  9. Cool slightly on a wire rack for 5 minutes before serving.

Notes

Use warm milk and oil to help tapioca starch gelatinize for chewy texture. Grate fresh cheese for best melting and flavor. Wet hands when shaping dough balls to prevent sticking. Avoid opening oven door early to prevent deflation. Dough can be refrigerated for 10 minutes if too sticky or shaped dough balls refrigerated up to 24 hours before baking.

Nutrition

Keywords: Pão de Queijo, Brazilian cheese bread, tapioca flour, crispy cheese bread, gluten-free snack, homemade cheese bread

Find it online: https://flurpchef.com/crispy-brazilian-p-a-o-de-queijo-recipe-easy-homemade-cheese-bread-delight/