![brazilian cheese bread](https://www.how-tasty.com/wp-content/uploads/2024/01/INSTA-min-300x300.jpg)
BRAZILIAN CHEESE BREAD - PÃO DE QUEIJO
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
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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Tips:
![](https://www.how-tasty.com/wp-content/uploads/2024/01/MVI_9582.00_05_31_10.Immagine006-min-1024x576.jpg)
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](https://www.how-tasty.com/wp-content/uploads/2024/01/MVI_9582.00_00_03_08.Immagine004-min-1024x576.jpg)
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](https://www.how-tasty.com/wp-content/uploads/2024/01/MVI_9582.00_03_46_19.Immagine005-min-1024x576.jpg)
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](https://www.how-tasty.com/wp-content/uploads/2024/01/MVI_9582.00_00_15_13.Immagine002-min-1024x576.jpg)
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.