Pao de queijo, delicious Brazilian cheese buns, perfect to enjoy at any time of the day and so tasty that you can’t stop at just one; in Brazil, they’re typically served for breakfast with coffee or paired with fresh fruit and jam, but they can also be served with cold cuts or cheeses, just have the patience to let them cool before enjoying.
The special thing about these buns is that they are GLUTEN-FREE and therefore perfect for people with CELIAC disease.
Recipe sourced from the website CORCOVADO.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 19 Pieces
- Cooking methods: Electric oven
- Cuisine: Brazilian
- Seasonality: All seasons
Ingredients for pao de queijo:
- 2 cups tapioca flour
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1/2 teaspoon fine salt
- 3/4 cup grated Parmesan cheese
- 1 whole egg
Tools for pao de queijo:
- 1 Small saucepan
- 1 Bowl
- 1 Non-stick baking tray
Steps for preparing and baking pao de queijo:
In a small saucepan, put the milk (we used whole milk), add the vegetable oil and salt, stir well and bring to a boil.
Add the tapioca flour and use a spatula to stir well until you obtain a homogeneous mixture, then let it rest for a few minutes to cool slightly.
Transfer the mixture to a bowl, add the egg, and stir well to obtain a homogeneous mixture, finally add the grated Parmesan cheese and mix well to form a uniform dough.
Transfer the dough onto a floured surface and knead it well as if it were bread dough.
Take 1.5 oz of dough and form a ball, place it on a non-stick baking tray, and repeat the process with the remaining dough (with the available mixture we obtained 19 balls).
Bake in a preheated oven at 340°F for 15/20 minutes, the buns are ready when they appear slightly golden.
Let them cool well before enjoying.
NOTES
You can replace tapioca flour with rice flour or potato starch by halving the amount compared to tapioca. We tried making them with rice flour, and while the taste remains the same, the texture is different. With tapioca flour, they hold their characteristic round shape better.
