Brazilian · Breakfast
Pão de Queijo
Brazilian cheese bread made with tapioca flour, creating a unique chewy texture. These gluten-free rolls are crispy outside and gooey inside, perfect for breakfast or as a snack with coffee.
The Method
Instructions
First things first, go ahead and preheat your oven to 200 degrees Celsius if you're using a conventional oven, or 180 degrees Celsius if it's a fan oven. If you happen to be using gas, set it to about gas mark 6 . While the oven is warming up, line a baking tray with parchment paper to make sure your delicious little cheese breads don't stick and come out perfectly every time.
Now, grab a medium saucepan and pour in the milk, oil, and a pinch of salt. Place it over a medium heat and let it come to a gentle boil. You'll want to keep an eye on it here because as soon as it starts bubbling, it's time to move quickly. Remove the saucepan from the heat immediately and add all the tapioca flour in one go. This is where the magic starts,grab a wooden spoon or spatula and stir vigorously. You're aiming to combine everything into a thick, smooth dough. It might look a bit gluey and dense, but that's exactly what you want.
Once your dough forms, give it about 5 minutes to cool down. It should be warm to the touch but definitely not hot,this helps when you add the eggs so they don't cook prematurely. Then, crack in the eggs one at a time, mixing really well after each addition. The dough will become very sticky and stretchy, which is a good sign. It's a bit like playing with a soft, elastic dough that wants to stick to your fingers.
Next up, add your grated parmesan cheese. Fold it gently but thoroughly into the dough until everything is fully incorporated. At this point, the dough should be smooth and have a lovely stretchy texture that hints at how soft and airy your pão de queijo will be once baked.
Now for the fun part! Lightly oil your hands or use a spoon to help shape the dough into small balls, each about 4 centimeters in diameter. This size works perfectly to ensure they cook evenly inside and out. Place each ball on your prepared baking tray, making sure to leave around 5 centimeters of space between them. This spacing helps them puff up nicely without sticking together.
Pop the tray into your preheated oven and bake for about 18 to 20 minutes. You'll want to keep an eye on them as they bake,they should puff up beautifully and turn a gorgeous golden brown color. When they're done, give one a little tap on the bottom; it should sound hollow, which means they're perfectly cooked through. Serve these warm, straight from the oven, because that's when they're at their best, with a crisp outside and a soft, cheesy center that melts in your mouth. Enjoy!
Now, grab a medium saucepan and pour in the milk, oil, and a pinch of salt. Place it over a medium heat and let it come to a gentle boil. You'll want to keep an eye on it here because as soon as it starts bubbling, it's time to move quickly. Remove the saucepan from the heat immediately and add all the tapioca flour in one go. This is where the magic starts,grab a wooden spoon or spatula and stir vigorously. You're aiming to combine everything into a thick, smooth dough. It might look a bit gluey and dense, but that's exactly what you want.
Once your dough forms, give it about 5 minutes to cool down. It should be warm to the touch but definitely not hot,this helps when you add the eggs so they don't cook prematurely. Then, crack in the eggs one at a time, mixing really well after each addition. The dough will become very sticky and stretchy, which is a good sign. It's a bit like playing with a soft, elastic dough that wants to stick to your fingers.
Next up, add your grated parmesan cheese. Fold it gently but thoroughly into the dough until everything is fully incorporated. At this point, the dough should be smooth and have a lovely stretchy texture that hints at how soft and airy your pão de queijo will be once baked.
Now for the fun part! Lightly oil your hands or use a spoon to help shape the dough into small balls, each about 4 centimeters in diameter. This size works perfectly to ensure they cook evenly inside and out. Place each ball on your prepared baking tray, making sure to leave around 5 centimeters of space between them. This spacing helps them puff up nicely without sticking together.
Pop the tray into your preheated oven and bake for about 18 to 20 minutes. You'll want to keep an eye on them as they bake,they should puff up beautifully and turn a gorgeous golden brown color. When they're done, give one a little tap on the bottom; it should sound hollow, which means they're perfectly cooked through. Serve these warm, straight from the oven, because that's when they're at their best, with a crisp outside and a soft, cheesy center that melts in your mouth. Enjoy!
Pairs Well With
