Pao De Queijo

Ingredients

• 480 g (4 cups)tapioca flour
• 300 ml (1 1/4 cups)2% milk
• 120 ml (1/2 cup)water
• 10 g (2 teaspoons)salt
• 90 ml (6 tablespoons)vegetable oil
• 2 largeeggs
• 125 g (1 1/4 cups)shredded Parmesan cheese
• 140 g (1 1/4 cups)shredded mozzarella cheese

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Add the flour

   Put the tapioca flour into the mixer bowl.

3. 3

   Heat the liquids

   Add the milk, water, salt and oil to a saucepan and bring to the boil. Take the pan off the heat, set the mixer to low and slowly pour in the hot liquid mixture until combined.

4. 4

   Mix in cheese

   Add one egg and mix, then add the second egg and mix again until smooth. With the mixer on low, gradually add both cheeses and mix until well combined.

5. 5

   Shape the rolls

   Dip a small cookie scoop in water, then use it to portion the mixture onto baking sheets.

6. 6

   Bake the bread

   Bake for 20 minutes. Alternatively, freeze the shaped portions for a few hours before baking.

7. 7

   Serve warm

   Serve the pão de queijo while warm.

What is pão de queijo?

Pão de queijo, or Brazilian cheese bread, is a small roll with a crisp exterior and a springy, chewy centre. It is associated with Brazil, particularly the state of Minas Gerais, where cheese breads are a familiar snack.

Tapioca flour gives this version its distinctive stretchy texture, while Parmesan and mozzarella bring savoury flavour and melt. The dough is mixed after the hot liquid is poured over the flour, then portioned into small rounds.

Nutrition and macros by portion

The nutrition label shows one serving as written: 117 calories, 4g protein, 18g carbs, 3g fat.

The tapioca flour supplies most of the carbohydrates, while the oil and cheeses contribute much of the fat and the cheese and eggs provide protein. Balance a few rolls with a salad or other vegetables for a more varied plate.

Why use tapioca flour?

Tapioca flour: this cassava-based starch is what gives the rolls their characteristic chew. It does not behave like wheat flour, so the dough will feel different from ordinary bread dough.

Cheese: Parmesan contributes a salty, savoury note, while mozzarella melts into the mixture. Shred the cheeses finely so they disperse evenly.

Mixing the dough

Hot liquid: boiling the milk, water, salt and oil before adding them to the flour is a key part of the method. Pour slowly with the mixer on low so the liquid combines with the flour without splashing.

Eggs: mix them in one at a time, waiting until each is incorporated before adding the next. The mixture should be smooth before the cheese goes in.

Shaping and baking

Portioning: dipping the small scoop in water helps the mixture release onto the baking sheet. Keep the portions small and similar in size so they bake at a similar rate.

Doneness: bake for 20 minutes at 200°C (400°F). The recipe gives time and temperature rather than a specific colour cue, so avoid extending the bake without checking the rolls.

Freezing before baking

The recipe offers freezing the shaped portions for a few hours as an alternative before baking. Arrange the portions on baking sheets for this step, then bake them as directed.

The method does not specify a separate baking time for frozen portions. Check them during baking and rely on the stated 20 minutes as your starting point.

How to serve pão de queijo

These rolls are at their best served warm, when the cheese is soft and the centres are chewy. Set them out as a snack or alongside a meal.

For a more filling plate, serve them with a salad or vegetable soup. Their cheesy, starchy texture pairs well with something fresh or brothy.

Recipe notes & tips

• Use a small scoop dipped in water to help portion the sticky mixture.
• Keep the mixer on low while pouring in the hot liquid.
• Add the eggs one at a time and mix until smooth before adding the cheeses.
• Shred the cheeses finely so they mix evenly through the dough.
• Serve the rolls warm for the softest, chewiest texture.

Variations

• Parmesan-forward: Replace some mozzarella with extra Parmesan while keeping the total cheese amount similar.
• Mozzarella-forward: Use more mozzarella for a milder, meltier cheese flavour.
• Smaller bites: Use a smaller scoop to portion snack-sized rolls.
• Herb addition: Mix finely chopped herbs into the dough with the cheeses.
• Spicy cheese bread: Add a little chilli to the cheese mixture for a gentle kick.

Common mistakes to avoid

• Pouring too quickly: The hot liquid can splash; add it gradually with the mixer on low.
• Adding both eggs together: The mixture may be harder to combine evenly; mix in one egg at a time.
• Skipping the water on the scoop: The dough may stick; dip the scoop in water before portioning.
• Using a large scoop: The rolls may bake unevenly; use a small cookie scoop as directed.
• Serving after they cool completely: The centres lose some of their soft, stretchy quality; serve the rolls warm.

How to store

Store cooled rolls in an airtight container in the fridge and eat within 3 days. Reheat in the oven until warmed through; the recipe does not give a specific reheating time.

Frequently asked questions