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brazilian cheese bread
brazilian cheese bread

BRAZILIAN CHEESE BREAD - PÃO DE QUEIJO

This amazing Cheese Bread recipe is absolutely irresistible: instant no-yeast cheese bread so crispy outise and chewy inside, ready in few minutes!
This recipe is insipired by the Brazialian Pão de Queijo (or pan de queso) but in the traditional Brazilian recipe the main ingredient is tapioca starch that I substituted with potato starch that is more easi to find in my Country and the taste and consistency is pretty similar.
Of course you can use tapioca starch for a more traditional recipe!
You can also substitute the cheeses: I've used Parmigiano Reggiano cheese (or Parmesan if you can't find the original Italian cheese) and Mozzarella; feel free to use any type of cheese with a similar consistency (Cheddar and Swiss cheese work great too).
You can eat them when still warm or right out from the oven, the taste and the consistency are simply perfect when they are fresh!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 17 mins
Total Time 32 mins
Course Bread, Main Dish, Side Dish, Snack, Treat
Cuisine Brazilian
Servings 19 Breads
Calories 300 kcal

Ingredients
  

  • 120 g (1/2 cup) milk
  • 70 g (1/3 cup) vegetable oil choose an oil low in flavor; I've used Peanut oil
  • 210 g (1+1/4 cup) potato starch you can substitute it with tapioca starch or cornstarch
  • 1/2 tsp salt
  • 1 egg medium size, room temperature
  • 55 g (2/3 cup) Parmigiano Reggiano cheese grated; you can substitute it with Parmesan cheese
  • 80 g (2/3 cup) Mozzarella cheese shredded; do not use fresh Mozzarella soaked into its water

Instructions
 

  • In a large bowl place potato starch, salt and mix well.
  • In a small saucepan place milk, vegetable oil and bring to a simmer over low heat.
  • Pour the hot milk mix inthe potato starch mix and mix until combined.
  • Incorporate one egg: mix very well until all the potato starch lumps will be disoolved and you get a smooth batter.
  • Incorporate Parmigiano and Mozzarella cheese.
  • Scoop the dough using a 4cm-1,5inch ice cream scooper onto a lined baking sheet placing about 4cm-1,5inch apart: you get about 19 balls.
  • Bake in preheated oven (fan on, upper+lower heat) at 190°C-375°F for about 15 to 17 minutes or until the will be slightly golden on top.
  • Remove from the oven and serve immediately.

Video

Notes

When they cooled down, you can store them at room temperature for 1 day well closed into a plastic bag because they tend to dry out.
You can store them in freezer, raw or baked, for 2 months.

Hello, I am Valentina! Welcome to How Tasty!

I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.

I created the Youtube channel How Tasty in 2017 to share with you my passion.

You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.

Let’s cook!

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How Tasty - Valentina

Tips:

You can make this recipe with different dough consistency: a more runny dough (made with more milk) gives more flat breads but with a more chewy inside; a more thick dough gives more puffed round breads but more dry inside. 

My dough is a match between the two consistency and it’s absolutely my favourite!

Consider that your dough could turn out a bit different in consistency of mine, depending mostly on the size of the egg you used. If your dough turns out too runny, just add a bit more of potato starch; if turns out too thick and dry, just add a splash of milk.

brazilian cheese bread

You can make this dough also runny and almost liquid like a batter. In this case you can’t bake them in a try shaped with an ice cream spoon as I did, but you need do place the batter into a mold: mini muffins pan usually work great.

Remember that a more runny and liquid batter could need a bit more minutes to bake inside than a thicker batter. 

brazilian cheese bread

In this recipe you can use the cheeses you have in your fridge: Fontina, Cheddar, Swiss cheese…just use cheeses that have a similar consistency than the ones I used and that easily melt in the oven (cheeses like cream cheese or Ricotta don’t work well for this recipe).

brazilian cheese bread

They are the best eaten fresh, when still warm. But you can store them at room temperature for 1 day well wrapped into plastic wrap to keep them moist.

You can also have them the day after, they are still delicious, but they tend to be more dry.