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Pão de Queijo
Created by: Howcan Team
Ingredients
- 2 cups of sour tapioca flour
- 1 cup of milk
- 1/2 cup of vegetable oil
- 2 eggs
- 1 cup of grated Parmesan cheese
- 1 cup of grated mozzarella cheese
- 1 teaspoon of salt
Instructions
- Preheat the oven to 375°F (190°C). Grease a mini muffin tin with oil or cooking spray.
- In a medium saucepan, combine 1 cup of milk and 1/2 cup of vegetable oil. Bring to a gentle boil over medium heat, stirring occasionally.
- In a large bowl, add 2 cups of sour tapioca flour and a pinch of salt. Pour the hot milk and oil mixture over the flour and stir to combine. Let the mixture cool for a few minutes.
- Once the mixture has cooled slightly, add 2 eggs and mix until well combined.
- Add 1 cup of grated Parmesan cheese and 1 cup of grated mozzarella cheese to the mixture and stir until the cheese is evenly distributed.
- Spoon the batter into the prepared mini muffin tin, filling each cup almost to the top.
- Bake in the preheated oven for 15-20 minutes, or until the pão de queijo are puffed up and golden brown.
- Remove from the oven and let cool for a few minutes before serving. Enjoy the pão de queijo warm.
Pão de queijo, a beloved Brazilian cheese bread, has a rich history dating back to the 18th century. Originating in the state of Minas Gerais, this iconic dish was created by African slaves using cassava flour and cheese. Over time, it evolved into the gluten-free, cheesy delight we know today. Renowned chefs like Ana Luiza Trajano have elevated the traditional recipe, while restaurants like Casa do Pão de Queijo in São Paulo have popularized it worldwide. The key to perfect pão de queijo lies in the quality of cheese and the texture of the dough. For an alternative twist, some recipes use sour tapioca starch for a tangy flavor. Today, the best pão de queijo can be found in the heart of Brazil, where it's a staple in every bakery and household.
40 min
24
120 calories
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