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Pão de Queijo (Brazilian Cheese Bread)

Name: Pão de Queijo (Brazilian Cheese Bread)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 160 ml Mjölk 3%; 80 ml Olivolja; 0,5 tsp Salt; 170 g Tapiokamjöl; 1 pc Ägg; 80 g Parmesan

These delightful golden puffs are a staple of Brazilian snack culture, cherished for their unique chewy texture and naturally gluten-free base. Made with tapioca flour and sharp cheese, they develop a crisp outer shell that gives way to a soft, almost elastic interior. They are best enjoyed warm from the oven, perhaps with a strong cup of coffee or as a side to a hearty stew. Simple to prepare yet profoundly addictive, they bring a touch of Minas Gerais warmth to any table.

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schedule

Förberedelsetid 10 min

timer

Tillagningstid 20 min

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Svårighetsgrad Lätt

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Näringsinnehåll

per portion

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Kalorier 283 kcal

Protein 7g

Carbs 27g

Fat 17g

Instruktioner

7 steg

Förhindra att skärmen slocknar

Preheat your oven to 200°C (400°F). Use a non-stick mini muffin tin to bake the cheese bread. Line each well with a small amount of olive oil before you pour in the batter.

In a medium saucepan, combine the milk, oil, and salt. Bring the mixture to a gentle boil over medium heat, then remove immediately from the stove.

160 ml Mjölk 3%, 80 ml Olivolja, 0,5 tsp Salt

Whisk the tapioca flour into the hot liquid until a smooth, slightly sticky dough forms. Let the mixture cool for a few minutes so it doesn't cook the eggs.

170 g Tapiokamjöl

Incorporate the egg, mixing thoroughly until the dough is unified. It may look separated at first, but keep stirring until it comes together.

1 pc Ägg

Fold in the grated Parmesan cheese until evenly distributed throughout the dough.

80 g Parmesan

Pour the batter into each well of the muffin tin.

Bake for 15-20 minutes until the puffs have risen and the tops are just beginning to turn a light golden brown. Serve immediately while warm.

lightbulb Kockens tips

For the best texture, use high-quality tapioca flour (often labeled as mandioca starch). If you find the dough too sticky to handle with your hands, you can use a small ice cream scoop to drop portions onto the baking sheet.

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Pão de Queijo (Brazilian Cheese Bread)

Förberedelsetid 10 min

Tillagningstid 20 min

Portioner 6

Ingredients

160 ml Mjölk 3%

80 ml Olivolja

0,5 tsp Salt

170 g Tapiokamjöl

1 pc Ägg

80 g Parmesan

Nutrition Facts

Calories 283 kcal

Protein 7g

Carbohydrates 27g

Fat 17g

Instructions

1.
Preheat your oven to 200°C (400°F). Use a non-stick mini muffin tin to bake the cheese bread. Line each well with a small amount of olive oil before you pour in the batter.
2.
In a medium saucepan, combine the milk, oil, and salt. Bring the mixture to a gentle boil over medium heat, then remove immediately from the stove.

160 ml Mjölk 3%, 80 ml Olivolja, 0,5 tsp Salt
3.
Whisk the tapioca flour into the hot liquid until a smooth, slightly sticky dough forms. Let the mixture cool for a few minutes so it doesn't cook the eggs.

170 g Tapiokamjöl
4.
Incorporate the egg, mixing thoroughly until the dough is unified. It may look separated at first, but keep stirring until it comes together.

1 pc Ägg
5.
Fold in the grated Parmesan cheese until evenly distributed throughout the dough.

80 g Parmesan
6.
Pour the batter into each well of the muffin tin.
7.
Bake for 15-20 minutes until the puffs have risen and the tops are just beginning to turn a light golden brown. Serve immediately while warm.

Kockens tips

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