Pão de queijo
Small tapioca cheese breads with a crisp shell and a chewy centre.
Active time20 min
Cooking20 min
Total35 min
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Ingredients
- 2 large eggs
- 300 ml whole milk
- 100 g grated mozzarella
- 150 g finely grated Parmesan
- 120 ml water
- 80 ml rapeseed oil
- 10 g fine salt
- 500 g tapioca starch
Preparation
Heat the oven to 200 °C. Line a baking tray with baking paper. Bring the milk, water, oil and salt to the boil in a saucepan. Put the starch in a stand mixer fitted with the paddle. Pour in the boiling liquid and mix to a sticky dough. Let it cool until warm before adding eggs.
300 ml whole milk120 ml water80 ml rapeseed oil10 g fine salt500 g tapioca starch- oven
- baking tray
- baking paper
- saucepan
- stand mixer with paddle
Beat the eggs in a bowl, then gradually mix them into the dough in the mixer. Add both cheeses. The dough stays soft and sticky. Scoop it with a spoon and shape small balls with damp hands. Space them on the tray.
2 large eggs100 g grated mozzarella150 g finely grated Parmesan- stand mixer with paddle
- spoon
- baking tray
- bowl
- fork
Bake for about 20 minutes, checking from fifteen minutes. The breads should puff up and turn golden. Remove the tray with oven gloves and serve warm. The centre remains chewy.
- oven
- baking tray
- oven gloves
Allergens
- Eggs
- Milk
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration