Brazilian Cheese Bread Recipe
Quick blender batter baked in a mini muffin pan produces 18 pão de queijo rolls in 20 minutes. Tapioca flour, mozzarella, and cheddar give every roll a crisp shell and a soft, chewy cheese center.
Equipment
- blender jar
- food processor bowl
- Mini muffin pan
Ingredients
- 1 cup Tapioca flour
- 1/2 cup Milk (room temperature)
- 1/4 cup Vegetable oil
- 1 Large egg (room temperature)
- 1/2 tsp Salt
- 1/4 cup Mozzarella cheese
- 1/4 cup Cheddar cheese
Instructions
- Set the oven to 400°F and allow it to preheat before baking. The batter needs a hot oven to begin puffing promptly.
- Place the tapioca flour, milk, vegetable oil, salt, and egg in a blender jar or food processor bowl. Leave both cheeses aside until this mixture is smooth.
- Use short bursts to combine the ingredients into an even batter. Look for a smooth, thin consistency that pours easily, similar to a loose pancake batter.
- Tip in the mozzarella and cheddar, then incorporate them with a couple of brief pulses. Small cheese flecks should remain throughout the mixture.
- Coat the mini muffin cups generously with grease, covering the bottoms and sides. An even coating helps the baked crust release from the metal.
- Pour batter into each prepared cup until it reaches the halfway point. The empty space above the batter gives each roll room to expand.
- Bake for 15 to 20 minutes, checking for a set crust before removing the pan. The rolls should look puffed and lightly browned, with a crusty exterior rather than a damp surface.
- Let the baked rolls rest in their pan for about 2 minutes, then carefully lift them into a bowl and serve warm. The brief rest lets the delicate crust firm slightly for easier removal.
Notes
Ingredient tip: Bring the measured milk and egg to room temperature before blending so the batter comes together smoothly without dry pockets. Do not substitute wheat flour, self-rising flour, or whole cassava flour for tapioca flour.
Texture tip: Blend the liquid and starch base until smooth first, then add the cheeses with only brief pulses so small flecks remain and the baked rolls do not turn dense.
Pan tip: Grease the bottoms and sides of the mini muffin cups generously and fill them only halfway so the batter has room to expand without spilling over or sticking.
Doneness: Look for puffed, lightly browned rolls with a crusty exterior before removing them from the oven, then rest them in the pan for about 2 minutes so the crust firms slightly for cleaner removal.
Storage and reheating: Let steam escape from cooled leftovers before sealing them in an airtight container and refrigerating promptly. Reheat portions in an oven or toaster oven with dry heat to help restore the crisp shell.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.