Brazilian cheese bread (pão de queijo)
- Jennifer Joyce
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Makes 24 small puffs
Easy
Prep: 20 mins
Cook: 30 mins
A star rating of 4.3 out of 5.27 ratingsRate
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Try baking a South American mainstay – these light and fluffy cheese puffs are best served warm from the oven
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Ingredients
Nutrition
Units:
MetricUS
-
oil or butter
for the baking sheet
-
250ml whole milk
-
125g unsalted butter
-
1 tsp salt
-
300g tapioca
flour
-
2 eggs
-
100g parmesan
grated
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Nutrition: per serving
- kcal111
- fat6g
- saturates4g
- carbs11g
- sugars0.5g
- fibre0.1g
- protein2g
- salt0.3g
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Method
-
step 1
Heat the oven to 220C/200C fan/gas 7. Oil or butter a baking sheet and set aside.
-
step 2
Heat the milk, butter and salt in a medium saucepan and bring to a boil. Remove from the heat and add the tapioca flour. Stir vigorously, then leave to cool a little.
-
step 3
Pour the dough into a standing mix to beat the dough until its cool, or use a wooden spoon and beat by hand. Beat the eggs in one at a time, waiting until each is completely incorporated before adding the next. When the dough is glossy and mixed, add the parmesan. Beat again until mixed.
-
step 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.
Recipe from Good Food magazine, June 2014
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A star rating of 4.3 out of 5.27 ratings
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