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Easy Brazilian Cheese Bread Recipe

Easy Brazilian Cheese Bread Recipe
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★★★★★

4.8 from 12 reviews

Easy Brazilian Cheese Bread, also known as Pão de Queijo, is a delightful gluten-free snack made with tapioca flour and cheese, resulting in chewy, cheesy mini muffins that are perfect for breakfast or as a savory snack. This simple recipe uses a blender for quick batter preparation and bakes in a mini muffin tin for cute, perfectly portioned bites.

Ingredients

Scale

Wet Ingredients

  • 1 large egg, room temperature
  • 1/3 cup extra virgin olive oil, plus more for greasing the pan
  • 2/3 cup milk

Dry Ingredients

  • 1 1/2 cups (170 g) tapioca flour
  • 1/2 cup (66 g) packed grated or crumbled cheese (your preference)
  • 1 teaspoon salt (or more to taste)

Instructions

  1. Preheat the oven and prepare the pan: Preheat the oven to 400°F (200°C). Lightly grease a non-stick mini muffin tin with extra virgin olive oil to prevent sticking.
  2. Blend the ingredients: Place the egg, olive oil, milk, tapioca flour, cheese, and salt in a blender. Pulse until the mixture is smooth, stopping occasionally to scrape down the sides with a spatula to ensure thorough blending.
  3. Optional chilling: You can cover the batter and refrigerate it for up to 1 week. Before baking, bring the batter to room temperature and whisk it lightly to recombine.
  4. Fill the muffin tin: Pour the batter into the prepared mini muffin tin wells, filling each almost to the top but leaving about 1/8 inch of space.
  5. Bake: Bake in the preheated oven at 400°F (200°C) for 15-20 minutes until the breads are puffy and golden brown. Remove from the oven and let them cool on a rack for a few minutes.
  6. Serve: Enjoy the cheese breads warm or at room temperature for the best texture and flavor. They are chewy and reminiscent of Japanese mochi.
  7. Storage and reheating: Store leftovers in an airtight container at room temperature for up to 1 day or refrigerate for up to 1 week. Reheat briefly in the microwave or toaster oven before serving. They can also be frozen for up to 1 month and reheated in a low oven or toaster oven until thawed and crisp.

Notes

  • Tapioca flour is essential for the characteristic chewy texture; do not substitute regular flour.
  • You can use any cheese you prefer, but traditional Brazilian cheese breads often use Minas cheese or Parmesan.
  • For a dairy-free version, substitute milk and cheese with suitable alternatives, though texture will vary.
  • To ensure even baking, do not overfill the muffin wells and maintain the 1/8 inch space at the top.
  • The batter can be made ahead and stored in the refrigerator for convenience.
  • Olive oil adds flavor, but you can substitute with a neutral oil if preferred.

Nutrition

Keywords: Brazilian cheese bread, Pão de Queijo, tapioca flour bread, gluten free snack, cheesy mini muffins

Find it online: https://platedbyemma.com/easy-brazilian-cheese-bread-recipe/