Pão de Queijo
Jump to recipeIngredients
- 1 cup whole milk (240 ml)
- 1/2 cup vegetable oil (120 ml)
- 2 teaspoons salt (10 grams)
- 2 cups tapioca starch (300 grams), also called tapioca flour
- 2 large eggs (3.5 oz)
- 1 1/2 cups grated Parmesan cheese (150 grams)
- 1/2 cup grated mozzarella cheese (50 grams)
- 1/4 teaspoon white pepper (0.5 grams)
Instructions
- 1
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a standard muffin tin with 12 cups or line a baking sheet with parchment paper.
- 2
Combine the milk, oil, and salt in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until steam rises visibly from the surface.
- 3
Remove the pan from heat and immediately stir in the tapioca starch with a wooden spoon, mixing constantly for about 2-3 minutes until the mixture forms a cohesive dough ball and cools enough to handle.
- 4
Transfer the dough to a medium bowl and let it cool for 3-5 minutes until it is warm but no longer steaming hot, then add the eggs one at a time, beating vigorously with a wooden spoon or electric mixer after each addition until fully incorporated.
- 5
Fold in the Parmesan cheese, mozzarella cheese, and white pepper, stirring until evenly distributed throughout the dough, which should look slightly shiny and hold together.
- 6
Spoon the dough into the prepared muffin cups until each is about three-quarters full, or drop rounded tablespoons onto the baking sheet spaced about 2 inches (5 cm) apart.
- 7
Bake for 20-25 minutes until the pão de queijo are puffed, golden brown on top, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- 8
Remove from the oven and let cool in the pan for 2-3 minutes before serving warm, as they will be very delicate when first removed from heat.