Pao de Queijo is a Brazilian Cheese Bread that's chewy, cheesy, and delicious! These cheesy bites are super easy to make and are so good that you'll be making this recipe over and over again!
I first had Pao De Queijo while visiting Rio De Janeiro, Brazil back in 2013. I did Semester at Sea and had been on a world tour, living my best life prior to graduating from college. There were so many memorable experiences that I had embarked along the way including amazing views, parties, excursions, etc that my wildest dreams could've never fathomed. Of those experiences, I can honestly say that of all of the places I've travelled, Pao De Queijo was one of the most memorable things I've ever eaten.
Pao de Queijo is one of those foods for when you eat them, you want like a million more. I'm the type of person who loves texture in food. I also love finger foods. So this cheesy bread was right up my alley. I purchased a little appetizer basket of them and ending up wanting more to take back to the ship!
Pao de queijo - a cheesy chewy delight
I made these Bacon Cheddar and Thyme Biscuits a few months ago. Upon first bite, it really got me thinking about Pao de Queijo. They were cheesy and soft and reminiscent of the Brazilian cheese bread but not the same texture. However, it sparked my curiosity to make Brazilian cheese bread.
I got some tapioca flour and some cheese and started experimenting. Also, don't be intimidated by tapioca flour. It's sold at most supermarkets, it's just a matter of finding it! Tapioca flour is also pretty inexpensive and won't break the bank! Anyway, I experimented with a lot of different cheeses and ended up mixing together three - cheddar, mozzarella, and parmesan.
Of course I used the cheddar and parmesan from my favorite cheese company, Fiscalini Farmstead (because they make the most delicious cheeses ever!).
what ingredients do I need?
- Tapioca Flour - tapioca flour is what gives this delicious cheesy bread it's chewy texture.
- Whole Milk - to provide texture and added flavor to the pao de queijo
- Vegetable Oil - I've seen some people use butter but I found that vegetable oil gives this cheese bread a better texture and keeps the bread moist longer than butter.
- Parmesan - adds a buttery, nutty flavor
- Mozzarella - for a beautiful cheese pull fresh out of the oven!
- Cheddar - for a little boost in flavor. In my research, I didn't see many people use cheddar. So, I tried it and it was truly delicious!
- 1 egg - to keep everything together
- Kosher Salt
what cooking tools do I need to make pao de queijo?
- a small saucepan
- a muffin tin
- cooking oil spray for the muffin tin
- mixing bowls
- Optional: Stand mixer with the paddle attachment (this is NOT mandatory)
No special equipment needed!
How do you make pao de queijo?
Start by preheating the oven to 325 degrees °F. Bring milk and vegetable oil to a boil and simmer for 3 minutes and remove from heat to cool. In a stand mixer using the paddle attachment OR in a large mixing bowl, mix together tapioca flour, salt, shredded mozzarella, shredded parmesan, and shredded cheddar. Give it a good stir and set aside.
Add egg and boiled milk mixture to the tapioca flour/cheese mixture until a thick dough forms. Spray a muffin tin with oil/cooking spray. Add about 1-2 tbsps to each muffin cup. Bake for 30 minutes. Then you're done!
TIP: for the cheddar and parmesan cheeses, I highly recommend using whole block cheese and shredding it at home as opposed to buying the cheese shredded. Pre-shredded cheeses tend to be drier so it's best to shred them yourself at home. Totally optional.
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