- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 510 kcal
Quick summary
“This classic pão de queijo uses sweet cassava starch scalded in milk and oil with cured Minas cheese and eggs. Baking at 180°C provides a golden crispy crust and a soft, airy center.”
What you need to know
- Scalding the sweet starch with boiling liquids pre-gelatinizes the starch, giving malleability to the dough.
- The entry of eggs only with the warm mixture preserves the protein structure to expand in the heat.
- The finely grated minas cheese and the pinch of chemical leavener ensure aeration and uniform expansion in the baking sheet.
Ingredients
Main
- 1 cup sweet cassava starch
- 1/2 cup milk
- 1/2 cup oil
- 1/2 teaspoon salt
- 2 eggs
- 1 cup grated Minas cheese
- 1/2 teaspoon of baking powder
Instructions
Principal
- In a bowl, mix the cassava starch and salt. Set aside.
- In a pan, heat the milk and oil until boiling.
- Pour the hot mixture over the tapioca flour and stir until a dough forms.
- Let the dough cool for a few minutes.
- Add the eggs one by one, stirring well after each addition.
- Fold the grated cheese and baking powder into the batter until smooth.
- With greased hands, form small balls of dough and place them on the baking sheet.
- Bake for approximately 25–30 minutes or until they are slightly golden.
- Remove from the oven and serve hot.
Chef's tips
- Grease your hands with a drop of vegetable oil to shape the balls without the dough sticking to your palms.
- Leave a distance of 2 cm between each Pao de Queijo on the baking sheet so that the hot air circulates and browns the sides.
- Bake until the base and top gain firm golden spots so the breads do not wilt when coming out of the oven.
Variations
- Pao de queijo with bacon: add half a cup of very dry fried bacon cubes to the dough along with the cheese.
- With fine herbs: mix a teaspoon of dried oregano or chopped rosemary in the starch step.
- Stuffed in the roasting pan: position a small cube of guava paste in the center of each raw ball.
Substitutions
- Standard minas cheese can be replaced with semi-cured canastra cheese, prato cheese, or grated parmesan cheese.
- Sweet polvilho can be mixed in equal parts with sour polvilho for a crunchier and more rustic crust.
- Soybean vegetable oil can be swapped for sunflower, corn, or refined lard.
How to store
Consume preferably warm as soon as it comes out of the oven. Roasted leftovers can be stored in a closed plastic container for up to 2 days; Reheat in the electric oven or airfryer for 3 minutes to recover the crunchiness.
Can it be frozen?
The raw shaped balls freeze very well on a baking sheet for 2 hours before bagging for up to 3 months. Bake the frozen pão de queijo directly in the oven at 180°C without the need to defrost beforehand.
What to serve with
It traditionally accompanies freshly brewed hot coffee or coffee with milk served at breakfast or snack time. Serve with creamy requeijão, guava paste jelly, or thin slices of prosciutto to stuff.
Frequently asked questions
Why did the dough become too sticky to roll?
Wait for the dough to cool completely in the bowl or take to the refrigerator for 15 minutes so that the fat firms the texture.
What makes the Pao de Queijo deflate after being baked?
Removing from the oven before the ideal time or opening the oven door repeatedly in the first 15 minutes causes the dough to collapse.
What is the baking powder for in this pao de queijo recipe?
Baking powder helps in the rapid aeration and expansion of the balls in the baking sheet, compensating for the exclusive use of sweet cassava starch.
Can I bake in the air fryer instead of the conventional oven?
Yes, preheat the air fryer to 180°C and bake the portions for 12 to 15 minutes with space between them until they are evenly browned.
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