Make Brazilian Cheese Bread

Make chewy Brazilian cheese bread (pão de queijo) by heating milk and oil, mixing them with tapioca flour, then adding eggs and cheese before baking until puffed and lightly golden.

Easy · 45 minutes

Tools

  • Measuring cups and spoons
  • Medium saucepan
  • Large mixing bowl
  • Wooden spoon or spatula
  • Baking sheet
  • Parchment paper
  • Oven mitts

Materials

  • 2 cups tapioca flour
  • 1/2 cup whole milk
  • 1/4 cup neutral oil
  • 1 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups grated Parmesan, mozzarella, or a mixture of firm cheeses

Safety

  • Use oven mitts when handling the hot saucepan, baking sheet, and oven.
  • Keep hands and loose clothing away from the hot stovetop and oven.
  • Let the hot milk mixture cool briefly before adding eggs so they do not cook prematurely.
  • Do not taste the dough raw because it contains uncooked eggs.
  • Keep the work area dry and clean up spilled oil or dough promptly to prevent slips.

Steps

  1. Step 1: Prepare the oven and baking sheet

    • Heat the oven to 400°F (200°C).
    • Line a baking sheet with parchment paper.

    Check: The oven has reached 400°F (200°C), and the lined baking sheet is ready.

  2. Step 2: Heat the liquid ingredients

    • Put the milk, oil, and salt in a medium saucepan.
    • Heat over medium heat until the mixture is hot and just beginning to simmer; do not let it boil vigorously.

    Check: The mixture is steaming and hot, with small bubbles beginning around the edges.

  3. Step 3: Scald the tapioca flour

    • Place the tapioca flour in a large mixing bowl.
    • Pour the hot milk mixture over it.
    • Stir until the flour is evenly moistened and a thick, sticky dough forms.
    • Let the mixture cool for about 10 minutes, until warm rather than hot.

    Check: There are no large dry patches of flour. · The dough is warm enough to handle briefly and not hot enough to cook the eggs.

  4. Step 4: Add the eggs and cheese

    • Add the eggs one at a time, mixing thoroughly after each addition.
    • Stir in the grated cheese until evenly distributed.

    Check: The dough is sticky and thick, with no visible streaks of uncooked egg. · The cheese is evenly mixed throughout.

  5. Step 5: Portion the dough

    • Scoop the dough into 1 1/2-inch (4 cm) balls and place them on the baking sheet.
    • Leave about 2 inches (5 cm) between the balls so they can expand.

    Check: The portions are roughly similar in size so they bake evenly. · The dough balls are spaced apart and do not touch.

  6. Step 6: Bake the cheese bread

    • Bake for 20 to 25 minutes, until the breads are puffed and lightly golden.
    • Avoid opening the oven repeatedly during the first 15 minutes.

    Check: The breads look inflated and their exteriors are lightly golden. · The centers feel set rather than liquid when one bread is gently pressed.

  7. Step 7: Cool and serve

    • Remove the baking sheet with oven mitts.
    • Let the cheese breads cool for 5 minutes before serving.

    Check: The breads are cool enough to handle safely. · They are crisp or lightly firm outside and chewy inside.

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Make Brazilian Cheese Bread0 of 7 steps done

Written by AI, not checked by a tradesperson. How this works

Step-by-Step Instructions

Step 1 of 7

Prepare the oven and baking sheet

Diagram for step 1: Prepare the oven and baking sheet
Fig. 1Prepare the oven and baking sheet
  • Heat the oven to 400°F (200°C).
  • Line a baking sheet with parchment paper.
Check

The oven has reached 400°F (200°C), and the lined baking sheet is ready.

Was this step clear?
Step 2 of 7

Heat the liquid ingredients

Diagram for step 2: Heat the liquid ingredients
Fig. 2Heat the liquid ingredients
  • Put the milk, oil, and salt in a medium saucepan.
  • Heat over medium heat until the mixture is hot and just beginning to simmer; do not let it boil vigorously.
Check

The mixture is steaming and hot, with small bubbles beginning around the edges.

Was this step clear?
Step 3 of 7

Scald the tapioca flour

Diagram for step 3: Scald the tapioca flour
Fig. 3Scald the tapioca flour
  • Place the tapioca flour in a large mixing bowl.
  • Pour the hot milk mixture over it.
  • Stir until the flour is evenly moistened and a thick, sticky dough forms.
  • Let the mixture cool for about 10 minutes, until warm rather than hot.
Check

There are no large dry patches of flour. • The dough is warm enough to handle briefly and not hot enough to cook the eggs.

Was this step clear?
Step 4 of 7

Add the eggs and cheese

Diagram for step 4: Add the eggs and cheese
Fig. 4Add the eggs and cheese
  • Add the eggs one at a time, mixing thoroughly after each addition.
  • Stir in the grated cheese until evenly distributed.
Check

The dough is sticky and thick, with no visible streaks of uncooked egg. • The cheese is evenly mixed throughout.

Was this step clear?
Step 5 of 7

Portion the dough

Diagram for step 5: Portion the dough
Fig. 5Portion the dough
  • Scoop the dough into 1 1/2-inch (4 cm) balls and place them on the baking sheet.
  • Leave about 2 inches (5 cm) between the balls so they can expand.
Check

The portions are roughly similar in size so they bake evenly. • The dough balls are spaced apart and do not touch.

Was this step clear?
Step 6 of 7

Bake the cheese bread

Diagram for step 6: Bake the cheese bread
Fig. 6Bake the cheese bread
  • Bake for 20 to 25 minutes, until the breads are puffed and lightly golden.
  • Avoid opening the oven repeatedly during the first 15 minutes.
Check

The breads look inflated and their exteriors are lightly golden. • The centers feel set rather than liquid when one bread is gently pressed.

Was this step clear?
Step 7 of 7

Cool and serve

Diagram for step 7: Cool and serve
Fig. 7Cool and serve
  • Remove the baking sheet with oven mitts.
  • Let the cheese breads cool for 5 minutes before serving.
Check

The breads are cool enough to handle safely. • They are crisp or lightly firm outside and chewy inside.

Was this step clear?

Common Mistakes

  • ×Boiling the milk mixture vigorously, which can make the dough more difficult to combine.
  • ×Adding the eggs while the dough is very hot, causing them to partially cook.
  • ×Using regular wheat flour instead of tapioca flour; this will not produce the characteristic chewy texture.
  • ×Making portions different sizes, causing some breads to overbake before others are done.
  • ×Overbaking, which can make the cheese breads dry and hard.

When to Call a Professional

  • No professional help is normally needed for this recipe.
  • Stop and seek assistance if the oven, stovetop, or electrical equipment appears damaged or unsafe.

Notes

  • Pão de queijo is best served warm.
  • If the dough is too sticky to shape, chill it for 15 to 20 minutes or portion it with a spoon instead.
  • Unbaked portions can be frozen on a tray, transferred to a sealed container, and baked from frozen with a few extra minutes of baking time.
  • Use a strongly flavored firm cheese for a more pronounced savory taste.

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