Pão de Queijo
This is not a traditional leavened bread; it relies on the properties of tapioca starch to create a distinct chew. You are looking for a result that is crisp on the outside and moist, almost pulling apart like taffy, on the inside.
Mind the starch type
Use sour cassava starch, often labeled 'polvilho azedo'. Sweet starch will result in a flatter, denser bite without the necessary expansion.
- Heavy-bottomed saucepan
- Stand mixer with paddle attachment
- Baking sheet
- Parchment paper
What goes in.
- 500gsour cassava starch (polvilho azedo)
- 250mlwhole milk
- 100mlvegetable oil
- 1 tspsalt
- 2large eggs
- 200gfinely grated cured cheese (such as Minas or aged Parmesan)
Hydrating the starch
Pouring the boiling milk and oil mixture directly over the starch gelatinizes it instantly. This step is non-negotiable for the internal structure.
The method.
Heat the liquids
Bring the milk, oil, and salt to a boil in a saucepan. Watch for the moment the bubbles reach the center of the pan.
Scald the starch
Place the starch in a mixing bowl. Pour the boiling liquid over it and stir with a wooden spoon until it forms a thick, lumpy paste.
Incorporate the rest
Let the mixture cool for five minutes. Add eggs one at a time, mixing thoroughly. Fold in the grated cheese until the dough is smooth, tacky, and stretches when pulled.
Shape
Grease your hands with oil. Roll the dough into golf-ball-sized spheres and place them on a parchment-lined sheet.
Bake
Bake at 200°C (400°F) for 20 to 25 minutes. They are finished when the exterior is firm and pale gold with light brown spots.
Other turns to take.
Herbed
Add one tablespoon of finely chopped fresh rosemary to the dough before rolling.
Spicy
Fold in a teaspoon of crushed red pepper flakes for heat.
When it doesn't go to plan.
If the dough is too sticky to handle, chill it in the refrigerator for 20 minutes before rolling.
Do not open the oven door during the first 15 minutes of baking, or they may collapse.
Freeze the unbaked balls on a tray, then store them in a bag; bake them directly from frozen by adding a few minutes to the total time.
The ones that keep coming up.
Can I use regular wheat flour?
No. The chemistry of cassava starch is essential for the texture; substituting wheat flour will result in standard dinner rolls.
Why did my bread turn out flat?
The oven was likely not hot enough, or you used sweet starch instead of sour starch.
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