Brazilian Cheese Bread (Pão de Queijo)
Brazilian Cheese Bread (Pão de Queijo)
Ingredients
- 1/2 cup milk
- 1/4 cup olive oil
- 1 egg
- 1/2 teaspoon salt
- 1 1/2 cups tapioca flour
- 1/4 cup Fontina cheese, grated
- 1/4 cup Cheddar cheese, grated
- 1/4 cup Colby cheese, grated
- 1/4 cup Parmesan cheese, grated
- as needed cooking spray, or olive oil, for greasing
Instructions
- 1
Preheat your oven to 400°F. Generously spray a mini muffin tin with cooking spray or olive oil, ensuring all cups are well coated.
⏱️ 5 min•🌡️ 400
- 2
In a blender, combine the milk, olive oil, egg, and salt. Blend on high speed until the mixture is smooth and well combined.
⏱️ 2 min
- 3
Add the tapioca flour to the liquid mixture in the blender. Blend again until the flour is fully incorporated and the batter is smooth. Use a rubber spatula to scrape down the sides of the blender to ensure all ingredients are mixed.
⏱️ 3 min
- 4
Add the grated Fontina, Cheddar, Colby, and Parmesan cheeses to the blender. Pulse the blender for just one second to incorporate the cheese into the batter without over-processing it.
⏱️ 1 min
- 5
Carefully pour or scoop the cheese bread batter into the prepared mini muffin cups, filling each cup almost to the top.
⏱️ 4 min
- 6
Bake in the preheated oven for 15 to 20 minutes, or until the cheese breads are puffed up and golden brown on top. The exact baking time may vary depending on your oven.
⏱️ 20 min•🌡️ 400
- 7
Remove the muffin tin from the oven. Allow the Pão de Queijo to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm for the best taste and texture. Leftovers can be refrigerated or frozen for later enjoyment.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brazilian Cheese Bread (Pão de Queijo)
Ingredients
- 1/2 cup milk
- 1/4 cup olive oil
- 1 egg
- 1/2 teaspoon salt
- 1 1/2 cups tapioca flour
- 1/4 cup Fontina cheese, grated
- 1/4 cup Cheddar cheese, grated
- 1/4 cup Colby cheese, grated
- 1/4 cup Parmesan cheese, grated
- as needed cooking spray, or olive oil, for greasing
Instructions
- 1
Preheat your oven to 400°F. Generously spray a mini muffin tin with cooking spray or olive oil, ensuring all cups are well coated.
⏱️ 5 min•🌡️ 400 - 2
In a blender, combine the milk, olive oil, egg, and salt. Blend on high speed until the mixture is smooth and well combined.
⏱️ 2 min - 3
Add the tapioca flour to the liquid mixture in the blender. Blend again until the flour is fully incorporated and the batter is smooth. Use a rubber spatula to scrape down the sides of the blender to ensure all ingredients are mixed.
⏱️ 3 min - 4
Add the grated Fontina, Cheddar, Colby, and Parmesan cheeses to the blender. Pulse the blender for just one second to incorporate the cheese into the batter without over-processing it.
⏱️ 1 min - 5
Carefully pour or scoop the cheese bread batter into the prepared mini muffin cups, filling each cup almost to the top.
⏱️ 4 min - 6
Bake in the preheated oven for 15 to 20 minutes, or until the cheese breads are puffed up and golden brown on top. The exact baking time may vary depending on your oven.
⏱️ 20 min•🌡️ 400 - 7
Remove the muffin tin from the oven. Allow the Pão de Queijo to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm for the best taste and texture. Leftovers can be refrigerated or frozen for later enjoyment.
⏱️ 5 min