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Golden pão de queijo in a clay dish, wheels of Minas cheese behind
مبتدئ
🇧🇷 Brazilianالصورة: Jonathan Wilkins · CC BY-SA 3.0 ↗

Pão de Queijo (Cheese Bread)

Little chewy, cheesy rolls made from tapioca starch — naturally gluten-free and impossible to stop eating.

المصدر

الوصفة من Brazilian tradition · 🏺 تقليدي

Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.

خلفية على ويكيبيديا ↗

شاهد طريقة التحضير · 3 فيديو

The Cooking FoodieGuga FoodsAbroad Bakes
⏱ 45 دقيقة🍽 6 حصة🔥 90 سعرة🇧🇷 البرازيل
نباتيخالٍ من الغلوتين

الخطوات

  1. Heat the milk, oil and salt together until just boiling.

  2. Pour the hot liquid over the tapioca starch and stir — it will look lumpy and strange, which is normal.

  3. Let it cool until warm, then beat in the eggs one at a time until smooth and stretchy.

  4. Mix in the grated cheese thoroughly.

  5. Roll the sticky dough into small balls with oiled hands and space them on a lined tray.

  6. Bake at 190°C (375°F) for 20–25 minutes until puffed and golden; eat warm.

💡 نصائح

  • Scalding the starch first is what gives the signature chew.
  • Oil your hands to shape the sticky dough.
  • Freeze the raw balls and bake straight from frozen anytime.

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