Description
Brazilian Cheese Bread, known as Pão de Queijo, is a delightful gluten-free snack made with tapioca flour and a blend of Parmesan and Mozzarella cheeses. Crispy on the outside and chewy on the inside, these mini cheese breads are perfect for breakfast, snacks, or party appetizers.
Ingredients
Scale
Dry Ingredients
- 2 cups tapioca flour
- 1/2 teaspoon salt
- 1 cup grated Parmesan cheese
- 1/2 cup grated Mozzarella cheese
Wet Ingredients
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin to prevent sticking.
- Mix Ingredients: In a blender, combine the milk, vegetable oil, eggs, tapioca flour, and salt. Blend until the mixture is smooth and well combined, ensuring a consistent batter.
- Fill Muffin Tin: Pour the batter into the prepared mini muffin tin cavities, filling each about three-quarters full to allow space for rising.
- Add Cheese: Incorporate the grated Parmesan and Mozzarella cheeses into the batter or sprinkle them generously on top of each mini muffin for extra cheesy flavor.
- Bake: Bake the cheese breads for 15 to 20 minutes until they puff up and turn a beautiful golden color, indicating they are cooked through and ready to enjoy.
- Cool and Serve: Allow the cheese breads to cool for about 5 minutes in the pan before removing them. Serve warm for the best texture and flavor.
Notes
- Ensure the batter is smooth for uniform texture.
- Use freshly grated cheeses for superior flavor.
- Serve warm for optimal taste and texture.
- This recipe is naturally gluten-free thanks to the tapioca flour.
- You can substitute vegetable oil with melted butter for a richer taste.
