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Brazilian cheese bread - pão de queijo

Try baking a South American mainstay - these light and fluffy cheese puffs are best served warm from the oven

  • Prep: 20 mins
    Cook: 30 mins
  • Makes 24 small puffs
  • Easy
  • Makes 24 small puffs
  • Easy
  • Calories 111
  • Carbohydrates 11
  • Saturated Fat 4
  • Sugar 0.5
  • Protein 2
  • Fat 6
  • Fibre 0.1
  • Salt 0.3

Nutrition per serving

  • Calories 111
  • Carbohydrates 11
  • Saturated Fat 4
  • Sugar 0.5
  • Protein 2
  • Fat 6
  • Fibre 0.1
  • Salt 0.3

Ingredients

  • oil or butter, for greasing
  • 250ml full-fat milk
  • ½ x 250g pack unsalted butter
  • 1 tsp salt
  • 300g tapioca flour
  • 2 eggs
  • 100g Parmesan, grated

Method

  1. Heat the oven to 220C/200C fan/gas 7. Grease a baking sheet with oil or butter and set aside.

  2. In a medium saucepan add the milk, butter and salt and bring to a boil. Remove from heat and add the tapioca flour. Stir it vigorously and let cool a little.

  3. Pour the dough into a standing mixer or use a bowl and an electric hand whisk. Beat the dough until its cool. Beat the eggs in one at a time waiting until each one is completely incorporated before adding the next. When the dough is glossy and mixed add in the cheese. Beat again until mixed.

  4. Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.

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