Pão de queijo (cheese bread)
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Daintily light and crispy, pão de queijo originate from Belo Horizonte in the state of Minas Gerais, Brazil, and make wonderful snacks. If you don't have an electric mixer for this pão de queijo recipe, just use a bit of elbow grease to beat the dough by hand. Find more Brazilian snack recipes in these World Cup recipes by Marcello Tully.
First published in 2015
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Ingredients
Metric
Imperial
- 100g of Parmesan, grated
- 100g of mature cheddar, grated
- 240ml of milk
- 120ml of vegetable oil
- 1 tsp salt
- 300g of tapioca flour, or sour Cassava flour
- 2 eggs
SAVE RECIPE
Equipment
- Food mixer with paddle attachment
Method
1
Combine the milk, oil and salt in a saucepan and bring to the boil, whisking occasionally. Once boiling, remove from the heat
- 240ml of milk
- 120ml of vegetable oil
- 1 tsp salt
2
Add the flour to the warm milk mixture and stir in thoroughly until a dough forms. Transfer the dough to a bowl and either by hand or using a mixer with a paddle attached, beat the dough for several minutes
- 300g of tapioca flour, or sour Cassava flour
3
Whisk the eggs in a bowl, then gradually incorporate into the mix before adding the cheese. Mix to combine, then chill in the fridge
- 2 eggs
- 100g of Parmesan, grated
- 100g of mature cheddar, grated
4
Preheat the oven to 170°C/gas mark 3
5
Divide the dough into 24 pieces and gently roll into balls - rubbing some flour on your hands will help to stop the dough from sticking. Place the balls onto a greased baking tray, or if you prefer you can pipe the mix onto the tray using a piping bag
6
Bake for 12-14 minutes until golden and puffed up, then allow to cool slightly on a wire rack before serving
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