- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 905 kcal
Quick summary
“This homemade pão de queijo uses the classic Minas Gerais technique of scalding the sweet cassava starch with boiling milk and oil. The result brings a crispy golden crust with a soft and elastic crumb at the right point.”
What you need to know
- Scalding the cassava starch with boiling liquids is an indispensable step to pre-gelatinize the starch and give structure to the dough.
- The eggs should only be added when the mixture is warm so they do not cook prematurely.
- Minas cheese grated on the coarse grater provides authentic flavor without leaving the dough oily in the oven.
Ingredients
Main
- 500g sweet cassava starch
- 250ml milk
- 100ml of oil
- 2 eggs
- 200g of grated Minas cheese
- 1 teaspoon salt
Instructions
Principal
- In a large bowl, mix the cassava starch and salt.
- Heat the milk and oil in a pot until boiling.
- Pour the hot mixture over the polvilho and stir with a wooden spoon until a homogeneous dough forms.
- Let the dough cool a little and add the eggs, one by one, mixing well.
- Incorporate the grated cheese and mix until well distributed.
- With greased hands, shape into small balls and place them on the baking sheet.
- Bake in the preheated oven for about 25 minutes or until golden brown.
Chef's tips
- Grease your hands with a little vegetable oil to shape the balls without sticking the dough to the palm of your fingers.
- Leave at least 2 cm of space between each cheese bread on the baking sheet, as they grow quite a bit while baking.
- Do not open the oven door in the first 15 minutes to prevent the structure from falling with the temperature shock.
Variations
- Stuffed Pao de Queijo: insert a small cube of guava paste or firm cream cheese in the center before closing the ball.
- With dried herbs: mix a tablespoon of oregano or chopped rosemary into the dough along with the cheese.
- Spicy version: add a pinch of freshly ground black pepper at the salting stage.
Substitutions
- Minas padrão cheese can be substituted with semi-cured Canastra cheese, prato cheese, or finely grated parmesan.
- Half of the sweet cassava starch can be swapped for sour cassava starch if you want airier breads with a firmer crust.
- Soybean oil can be replaced by corn, sunflower, or warm lard oil.
How to store
Consume preferably warm right after coming out of the oven. Baked Pao de Queijo can be stored in a sealed container for up to 2 days; to recover the texture, reheat in the electric oven or air fryer for 3 minutes.
Can it be frozen?
Freezing the raw balls is ideal. Arrange them on a baking sheet in the freezer for 2 hours until hardened and transfer to plastic bags for up to 3 months; bake straight from the freezer without needing to defrost.
What to serve with
Traditional combination with fresh coffee brewed in a cloth filter or hot coffee with milk for breakfast. For a complete afternoon snack, serve with creamy requeijão and pepper jelly.
Frequently asked questions
Why did my pão de queijo deflate after they came out of the oven?
This occurs if they are removed before browning completely or if the oven temperature is too low, without firming the crust.
Can I bake the Pao de Queijo directly in the air fryer?
Yes, bake in the preheated basket at 180°C for 12 to 15 minutes, leaving space between the balls for the hot air to circulate.
Why does the mixture of milk and oil need to boil before pouring over the sour starch?
The boiling of the liquids is what accomplishes the scalding, a process that cooks the sweet tapioca starch and ensures the correct elasticity of the crumb.
The dough was too soft to roll, what to do?
Take the covered dough bowl to the refrigerator for 20 minutes; the fat cools and the consistency becomes ideal for shaping the spheres.
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