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Brazilian/Peruvian · Baking

Pao de Queijo

Non-vegEasy

Diet: Non-veg

Pao de Queijo is a Brazilian/Peruvian dish. Use tapioca starch rather than wheat flour.

Prep
25 min
Cook
25 min
Rest, soak, marinate or chill
10 min
Total
60 min
Servings
20
Difficulty
Easy
Cuisine
Brazilian/Peruvian
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Pao de Queijo.
Representative photograph of Pao de Queijo. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 20

Dough

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Scald · About 10 min

  1. Heat milk, oil and salt from 300 g tapioca starch, 180 ml milk, 80 ml neutral oil, ½ tsp salt, 2 eggs, 150 g Parmesan, grated to a boil. Pour over tapioca starch and stir; cool 10 minutes.

Mix · About 8 min

  1. Beat in eggs one at a time, then cheese, to make sticky dough. Shape 20 balls with lightly oiled hands.

Bake · About 25 min

  1. Bake at 200°C / 400°F for 20–25 minutes until puffed and lightly golden.

    Check: Look for this result: puffed and lightly golden.

Tips

  • Use tapioca starch rather than wheat flour.
  • Judge Pao de Queijo by the texture and doneness signs in its steps. Your pan and heat affect how long Pao de Queijo takes to cook.

Substitutions

  • Use mature cheddar for a different cheese flavour.

Storage

  • Cool Pao de Queijo promptly and refrigerate it covered within two hours. Above 32°C / 90°F, put Pao de Queijo in the fridge within one hour. Keep Pao de Queijo at 4°C / 40°F or colder and eat within two days.
  • If Pao de Queijo contains cream, custard, cheese or meat filling, keep that filling refrigerated. A savoury filled version of Pao de Queijo must reach 74°C / 165°F when reheated. Serve Pao de Queijo straight from the fridge if it is a chilled cake.

Make ahead

  • Prepare the measured ingredients for Pao de Queijo one day ahead. For Pao de Queijo, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Pao de Queijo on the day of serving.

FAQ

What matters most when making Pao de Queijo?

Use tapioca starch rather than wheat flour.

What can I substitute in Pao de Queijo?

Use mature cheddar for a different cheese flavour.

Can I prepare Pao de Queijo ahead?

Prepare the measured ingredients for Pao de Queijo one day ahead. For Pao de Queijo, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Pao de Queijo on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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