Brazilian Cheese Bread (Pão de Queijo)
Brazilian Cheese Bread (Pão de Queijo)
Ingredients
- 1 cup olive oil
- 16 garlic cloves, peeled
- 1 cup milk
- 3 eggs
- 1 cup Gouda cheese, shredded
- 1/2 cup Parmesan cheese, shredded, plus more for topping
- 2 cups tapioca starch
- 1 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper liners.
⏱️ 2 min•🌡️ 375
- 2
In a small saucepan, combine the olive oil and peeled garlic cloves. Heat over medium-low heat for 5-7 minutes, or until the garlic is fragrant and slightly softened, but not browned. Remove from heat and let cool slightly.
⏱️ 7 min
- 3
Carefully pour the warm olive oil and garlic mixture into a blender. Add the milk, eggs, shredded Gouda cheese, 1/2 cup of shredded Parmesan cheese, tapioca starch, and salt to the blender.
⏱️ 3 min
- 4
Blend on high speed until the mixture is completely smooth and all ingredients are well combined. Scrape down the sides of the blender as needed to ensure no lumps remain.
⏱️ 3 min
- 5
Pour the batter into the prepared muffin tin, filling each cup about halfway. Do not overfill, as the cheese bread will puff up significantly during baking.
⏱️ 3 min
- 6
Sprinkle additional shredded Parmesan cheese generously over the top of each portion of batter in the muffin tin.
⏱️ 2 min
- 7
Bake for 20-25 minutes, or until the Pão de Queijo are golden brown and beautifully puffed. They should have a slightly crispy exterior.
⏱️ 25 min•🌡️ 375
- 8
Remove from the oven and let cool in the muffin tin for a few minutes before transferring to a wire rack. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brazilian Cheese Bread (Pão de Queijo)
Ingredients
- 1 cup olive oil
- 16 garlic cloves, peeled
- 1 cup milk
- 3 eggs
- 1 cup Gouda cheese, shredded
- 1/2 cup Parmesan cheese, shredded, plus more for topping
- 2 cups tapioca starch
- 1 teaspoon salt
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper liners.
⏱️ 2 min•🌡️ 375 - 2
In a small saucepan, combine the olive oil and peeled garlic cloves. Heat over medium-low heat for 5-7 minutes, or until the garlic is fragrant and slightly softened, but not browned. Remove from heat and let cool slightly.
⏱️ 7 min - 3
Carefully pour the warm olive oil and garlic mixture into a blender. Add the milk, eggs, shredded Gouda cheese, 1/2 cup of shredded Parmesan cheese, tapioca starch, and salt to the blender.
⏱️ 3 min - 4
Blend on high speed until the mixture is completely smooth and all ingredients are well combined. Scrape down the sides of the blender as needed to ensure no lumps remain.
⏱️ 3 min - 5
Pour the batter into the prepared muffin tin, filling each cup about halfway. Do not overfill, as the cheese bread will puff up significantly during baking.
⏱️ 3 min - 6
Sprinkle additional shredded Parmesan cheese generously over the top of each portion of batter in the muffin tin.
⏱️ 2 min - 7
Bake for 20-25 minutes, or until the Pão de Queijo are golden brown and beautifully puffed. They should have a slightly crispy exterior.
⏱️ 25 min•🌡️ 375 - 8
Remove from the oven and let cool in the muffin tin for a few minutes before transferring to a wire rack. Serve warm.
⏱️ 5 min