Pao de Queijo Brazilian Cheese Bread Recipe

Tapioca flour: This gluten-free flour is made from the cassava root and gives the bread its chewy texture.

Milk: Adds moisture and helps to bind the ingredients together.

Vegetable oil: Provides fat and helps to create a tender crumb.

Salt: Enhances the overall flavor of the bread.

Parmesan cheese: Adds a rich, savory flavor to the bread. Use freshly grated for the best results.

Eggs: Help to bind the ingredients and add richness to the dough.

When adding the tapioca flour to the hot milk mixture, make sure to do it slowly and stir constantly to avoid lumps. This step is crucial for achieving a smooth dough. If the mixture becomes too thick to stir, you can use a wooden spoon or even your hands once it cools down slightly. This ensures that the cheese bread has a uniform texture and bakes evenly.

• tapioca flour - Substitute with arrowroot flour: Arrowroot flour has a similar texture and binding properties, making it a good alternative for tapioca flour in Pao de Queijo.

• milk - Substitute with almond milk: Almond milk provides a similar liquid base and can be used for a dairy-free version of the recipe.

• vegetable oil - Substitute with olive oil: Olive oil has a similar fat content and can be used to achieve the same texture in the bread.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for salt, providing the same level of seasoning.

• parmesan cheese - Substitute with grated mozzarella: Grated mozzarella can be used to achieve a similar cheesy flavor and texture in the bread.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoon water per egg) can be used as a vegan alternative to eggs.

• Allow the Pao de Queijo to cool completely at room temperature before storing.
• Place the cooled cheese bread in an airtight container or a resealable plastic bag.
• Store the container or bag in the refrigerator for up to 1 week.
• For longer storage, arrange the cooled Pao de Queijo on a baking sheet in a single layer.
• Freeze the cheese bread on the baking sheet for about 1-2 hours, or until they are solid.
• Transfer the frozen Pao de Queijo to a resealable freezer bag or an airtight container.
• Label the bag or container with the date and store in the freezer for up to 3 months.
• When ready to enjoy, preheat your oven to 375°F (190°C).
• Place the frozen Pao de Queijo directly on a baking sheet.
• Bake for 10-15 minutes, or until they are heated through and the tops are lightly golden.
• For a quick snack, reheat refrigerated Pao de Queijo in the microwave for 20-30 seconds.

• Preheat your oven to 350°F (175°C). Place the pao de queijo on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until they are warmed through.

• For a quicker method, use a microwave. Place the pao de queijo on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds, checking to ensure they are heated evenly.

• If you have an air fryer, preheat it to 320°F (160°C). Arrange the pao de queijo in a single layer in the basket and heat for 3-5 minutes. This method will help retain their crispy exterior.

• For a stovetop method, use a non-stick skillet over low heat. Place the pao de queijo in the skillet and cover with a lid. Heat for about 5 minutes, turning occasionally to ensure even warming.

• To reheat in a toaster oven, set it to 350°F (175°C). Place the pao de queijo directly on the rack or on a baking sheet. Heat for 5-7 minutes until they are warm and slightly crispy.

• Saucepan: Used to combine the milk, oil, and salt and bring them to a boil over medium heat.

• Mixing spoon: Essential for stirring the tapioca flour into the hot liquid mixture until smooth.

• Mixing bowl: Needed to mix the dough after adding the eggs and cheese.

• Measuring cups: Used to measure out the tapioca flour, milk, and oil accurately.

• Measuring spoons: Used to measure the salt.

• Grater: Required to grate the parmesan cheese.

• Baking sheet: Used to place the dough for baking.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Oven: Preheated to 375°F (190°C) for baking the cheese bread.

• Tablespoon: Used to drop rounded tablespoons of the dough onto the baking sheet.

Pre-measure ingredients: Measure out tapioca flour, milk, vegetable oil, and parmesan cheese before starting to save time during preparation.

Use a mixer: Use an electric mixer to combine the tapioca flour and milk mixture quickly and efficiently.

Room temperature eggs: Use room temperature eggs to ensure they mix more easily into the dough.

Preheat oven early: Start preheating your oven while preparing the dough to save waiting time.

Portion with a scoop: Use a cookie scoop to portion the dough evenly and quickly onto the baking sheet.