Pão de queijo is a beloved Brazilian snack that captures the heart of Brazil’s culinary traditions. These small, round cheese breads are cherished for their chewy texture and cheesy flavor, making them a staple at breakfast tables, cafes, and parties across Brazil. Made from tapioca flour, which gives them their unique texture, pão de queijo features a mix of eggs, oil, and grated cheese, typically Minas cheese, which melts beautifully during baking.
Ideal for serving alongside coffee or as a quick snack any time of the day, pão de queijo is gluten-free, adding to its universal appeal. These delightful little breads are not only addictive but also easy to pop in your mouth, offering a warm, comforting taste experience with every bite. Whether you’re enjoying them fresh out of the oven or as part of a larger meal, pão de queijo brings Brazilian warmth to any culinary occasion.
AuthorJulia ForesekCategoryAppetizers & Starters, Baking & Pastries, BrazilianDifficultyBeginnerPreheat the Oven and Prepare the Pan:
Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line it with mini muffin liners.
Heat the Liquid Ingredients:
In a small saucepan over medium heat, combine the milk, butter, and salt. Heat until the butter is melted and the mixture is hot but not boiling.
Mix the Tapioca Flour:
Place the tapioca flour in a large mixing bowl. Pour the hot milk mixture over the tapioca flour and stir until well combined. It will be grainy and gelatinous at this stage.
Add Cheese and Eggs:
Let the mixture cool for a few minutes so it won't cook the eggs upon contact. Add the cheese and eggs, mixing well until smooth. The batter will be sticky and stretchy.
Bake the Pão de Queijo:
Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 15-20 minutes, or until they are puffed and lightly golden.
Serve:
Remove the pão de queijo from the oven and let them cool slightly before removing from the pan. They are best served warm.
Ingredients
Directions
Preheat the Oven and Prepare the Pan:
Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line it with mini muffin liners.
Heat the Liquid Ingredients:
In a small saucepan over medium heat, combine the milk, butter, and salt. Heat until the butter is melted and the mixture is hot but not boiling.
Mix the Tapioca Flour:
Place the tapioca flour in a large mixing bowl. Pour the hot milk mixture over the tapioca flour and stir until well combined. It will be grainy and gelatinous at this stage.
Add Cheese and Eggs:
Let the mixture cool for a few minutes so it won't cook the eggs upon contact. Add the cheese and eggs, mixing well until smooth. The batter will be sticky and stretchy.
Bake the Pão de Queijo:
Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 15-20 minutes, or until they are puffed and lightly golden.
Serve:
Remove the pão de queijo from the oven and let them cool slightly before removing from the pan. They are best served warm.
Notes
Perfect Beverage Pairing:
- Cafézinho: The traditional Brazilian espresso complements the cheesy flavor of pão de queijo.
- Guaraná: A Brazilian soft drink is another great match, especially for those who prefer a sweet, refreshing contrast.
