These delightfully chewy Brazilian cheese breads are crispy on the outside and wonderfully gooey on the inside, made with tapioca starch for an irresistible texture. Perfect as a snack, appetizer, or alongside any meal, they're surprisingly easy to make and guaranteed to disappear within minutes. With their golden exterior and melted cheese interior, pão de queijo will transport your taste buds straight to Brazil.
⏱️40 min
📊Easy
👥12 servings
🍽️Snack
vegetarianbudget-friendlyfamilyquick
Ingredients
250 gtapioca starch
240 mlwhole milk
120 mlvegetable oil
1.5 tspsalt
200 ggrated Parmesan cheese
2 pieceseggs
Instructions
1PREHEAT THE OVEN: Heat your oven to 350°F (175°C) and arrange the racks in the middle position. Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking. This temperature will ensure the pão de queijo bakes evenly and develops a golden-brown exterior while remaining soft and chewy inside.
2COMBINE WET INGREDIENTS: In a medium saucepan, combine the milk and vegetable oil over medium heat, stirring occasionally until the mixture is warm but not boiling, approximately 5 minutes. You should see steam rising gently and small bubbles forming around the edges. Remove from heat and add the salt, stirring well to dissolve completely.
3ADD TAPIOCA STARCH: While the milk mixture is still warm, gradually add the tapioca starch to the saucepan, stirring constantly and vigorously to combine. The mixture will initially be lumpy but keep stirring until it becomes a smooth, cohesive dough that pulls away from the sides of the pan, about 2-3 minutes. The dough should be thick and sticky, similar to cookie dough in consistency.
4INCORPORATE EGGS AND CHEESE: Let the dough cool for about 3-4 minutes until it's warm but not hot (you should be able to touch it without burning yourself). Add the eggs one at a time, beating vigorously with a wooden spoon or electric mixer after each addition until fully incorporated. The mixture should become glossy and slightly lighter in color. Then fold in the grated Parmesan cheese using a spatula, mixing until evenly distributed throughout the dough.
5SHAPE THE PUFFS: Using a tablespoon or small ice cream scoop, drop rounded portions of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for expansion. Wet your fingers or use a small spoon to smooth the tops slightly, creating uniform ball shapes. The dough should be soft and slightly oily, making it easy to shape.
6BAKE UNTIL GOLDEN: Bake for 20-25 minutes until the pão de queijo are puffed up and golden brown on the outside, with some slight cracks appearing on top. They should sound hollow when tapped gently on the bottom and have a crispy exterior while remaining soft and gooey inside. Remove from the oven and let cool on the baking sheet for 5 minutes before serving warm, as this allows them to set slightly while remaining at the perfect texture.