Pão de Queijo
Brazilian cheese bread made with tapioca flour, eggs, and cheese, baked until golden and airy. Pull-apart rolls with a crispy exterior and stretchy, custardy interior.
Ingredients
Method
Preheat oven to 375°F. Grease a 12-cup muffin tin or line a baking sheet with parchment paper.
Combine milk, butter, and salt in a small saucepan; heat over medium until butter melts and mixture steams (do not boil). Remove from heat and let cool for 2 minutes.
Add tapioca flour to the warm milk mixture and stir until smooth; the batter will be thick.
In a blender or food processor, combine the tapioca mixture and eggs; blend until completely smooth and creamy, about 1 minute.
Transfer blended batter to a bowl and fold in mozzarella and parmesan until evenly distributed.
Transfer batter to a piping bag (or divide equally using two spoons) and pipe or drop into prepared muffin cups, filling each three-quarters full.
Bake for 22–25 minutes until golden brown on top and a toothpick inserted into one roll comes out clean; rolls will puff during baking.
Cool in tin for 3 minutes, then transfer to a wire rack or serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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