Brazilian Cheese Bread Recipe
Golden with a crusty exterior, this Brazilian cheese bread recipe is naturally gluten-free, straightforward, and easy to make! Crisp on the outside and irresistibly chewy inside, the pão de queijo are like fluffy puffs you can’t stop eating!
Servings: 24 Rolls
Calories: 61kcal
Ingredients
- 1/2 cup Milk
- 1/4 cup Oil
- 1 large Egg
- 1 cup Tapioca flour
- 1/2 tsp Salt
- 1/2 cup Parmesan cheese, shredded
- 1/2 cup Cheddar cheese, shredded
Instructions
- Preheat the oven to 200 C / 400 F. Grease the cavities of your mini muffin pan very well.
- In a blender, combine milk, oil, and egg. Blend until smooth.1/2 cup Milk, 1/4 cup Oil, 1 large Egg
- Add the tapioca flour, salt, parmesan cheese, and cheddar cheese. Blend again until you get a smooth batter - 5-7 seconds. 1 cup Tapioca flour, 1/2 tsp Salt, 1/2 cup Parmesan cheese, shredded, 1/2 cup Cheddar cheese, shredded
- Pour the batter into the muffin cavities, filling them halfway. This allows the batter to puff up nicely.
- Bake at 200 C/ 400 F for 15-18 minutes or until golden and puffy.
- Allow the breads to cool in the pan for 2-3 minutes. Carefully remove them from the pan and serve warm. Enjoy!
Video
Notes
- Don’t over-blend. Pulse 4-5 seconds at a time, just until smooth and combined
- Grease your mini muffin pan very well. These little guys like to stick.
- Fill each cavity only halfway. Brazilian cheese bread rises a lot.
- Don’t overbake. We want a slightly gooey, chewy center, not a dried-out one. They should be golden and crispy on the outside but still tender inside.
- Use a kitchen scale for better and consistent results everytime!
Nutrition
Serving: 1Roll | Calories: 61kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 106mg | Potassium: 17mg | Sugar: 0.3g | Vitamin A: 59IU | Vitamin C: 0.01mg | Calcium: 43mg | Iron: 0.1mg