Pão de Queijo (Brazilian Cheese Bread)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 10 servings
- Ingredients
- 8
About this dish
Milk and water are brought to a full boil and poured straight onto the tapioca starch to scald it.
Read more
Lukewarm liquid will not do that job, and the scald is where the chewy, elastic center of the baked bread comes from. The dough stays tacky to the end; damp hands shape it better than extra starch.
Ingredients
Instructions
- 1
Preheat the oven to 200°C and line a large tray with baking paper.
Put the tapioca starch in a heatproof bowl and grate the cheeses finely.
- 2
Heat the milk, water, canola oil and salt over medium-high heat for about 5 minutes, until fully boiling.
Immediately pour over the starch and stir with a sturdy spoon until no dry powder remains.
- 3
Cool for about 10 minutes, or until the dough can be touched comfortably for a few seconds.
Mix in the egg thoroughly, then gradually incorporate the Parmesan and mozzarella into a soft, sticky dough.
- 4
Lightly dampen your hands and divide the dough into 20 equal balls.
Space them apart on the tray.
- 5
Bake at 200°C for 15-20 minutes until puffed and lightly golden.
Let cool briefly and serve warm, two rolls per portion.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Authentic Brazilian Cheese Bread
Olivia's Cuisine / Olivia Mesquita · Checked: 2026-09-07
- How To Make Pão de Queijo
The Kitchn / Emma Christensen · Checked: 2026-09-07
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