Pão de Queijo

Pão de Queijo

Starters | | 🇧🇷
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These iconic Brazilian cheese puffs are crisp on the outside and delightfully chewy (almost mochi-like) on the inside. They are naturally gluten-free and dangerously addictive!

Method

  1. Scald: Bring milk, water, oil, and salt to a rolling boil and pour over the starch.
  2. Cool: Allow the dough to cool for 15 minutes.
  3. Mix: Incorporate eggs one at a time and add the cheeses.
  4. Form: Preheat oven to 190°C. Roll 30g balls.
  5. Bake: Bake for 20-25 minutes.

Ingredients

  • 500g Tapioca Starch (250g Doce / 250g Azedo)
  • 250g Whole Milk (oat is fine)
  • 100ml Water
  • 100ml Vegetable Oil
  • 10g Fine Salt
  • 3 Eggs
  • 150g Parmesan, finely grated
  • 100g Mozzarella or mild cheddar, grated

Hints & Tips

  • Texture Science: Scalding causes starch gelatinization, creating the elastic matrix that traps steam for the rise.
  • Starch Ratio: 100% Doce yields a dense roll; 100% Azedo creates a hollow puff.