A dish that uses ingredients you probably already have is simple, quick, and delicious. This corn salsa can be used as a cold side dish or as a dip because it is so adaptable.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 breads |
Ingredients
- ½ cup olive oil or butter
- ⅓ cup water
- ⅓ cup milk or soy milk
- 1 teaspoon salt
- 2 cups tapioca flour
- 2 teaspoons minced garlic
- ⅔ cup freshly grated Parmesan cheese
- 2 beaten eggs
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine olive oil, water, milk, and salt in a large saucepan and place over high heat. Bring to a boil and immediately remove from the heat.
- Stir in tapioca flour and garlic, stirring until smooth. Set aside to rest for 10 to 15 minutes.
- Stir cheese and eggs into tapioca mixture until combined; the dough will be chunky, like cottage cheese.
- Drop dough by 1/4 cup-size balls onto an ungreased baking sheet.
- Bake in the preheated oven until the tops are lightly browned, 15 to 20 minutes.
Reviews
Very greasy and intense. Looked at other recipes and the measurements of the ingredients are so different than this recipe.
I’m brazilian, We don’t put garlic! All the test of recipe is ok You can put Gouda cheese also.
I have missionary friends that say this is such a treat, and we visited a Brazilian all you can eat meats restaurant in Louisville and they served these as an appetizer. They were so good! That said, I made them like this: Doubled the recipe to make 24 ‘cupcakes’. Baked at 375 convection for 22 minutes. They were SOOOO GREAT. Just like I remembered them. Super gummy inside (which I’m told is authentic) and they puffed up well at the end. I’d serve and eat ASAP, as they colapse slightly as they cool. Didn’t affect flavor/ texture though. I used butter and reduced the amount slightly per other reviews, had to add more milk than called for as it was too dry initially. Another 1/3 cup which I quickly microwaved to boiling and tossed in. Mixing it was a bear. When the eggs (needed 5 large for a double recipe) and cheese was added I gave up and whisked it in my stand mixer. It was well incorporated and I dolloped them into silicone muffin trays. No spray needed. Super goopy and sticky and messy but I used my fingers which was dumb. Got them all in it eventually. They turned out perfectly though!
I really loved this recipe! Quick and easy to make. The reason I didn’t give it five stars is because I was unsure as to when I should take them out of the oven. This might only have been my oven, but when I took them out after 20 minutes they seemed still a bit too raw in the middle. But other than a bit of a time mix up this is an incredible recipe!! (the picture is after 30 mins in the oven).
I thought I messed up because the dough was too wet. Yes, it looks like yellow cottage cheese. But they turned out great.
Took me 3 times to get them perfect but they are awesome. I have a convection oven and i cook them at 365 deg for 20 min. Then when they are starting to brown i turn up to 400 deg for about 5 min. The important thing is once liquid boils immediately add flour and garlic in same pan. I use 1 tsp fresh garlic. I also am very generous with the cheese. I roll each one to make a round smooth bread. If you dont add flour immediately into the hot liquid then, after the wait time, when you add eggs the dough will be very loose and wont hold ball. They are so delicous and unique. I cant stop eating them. They are expensive due to cost of ingriediamts parmasian and even tapioca flour.
Great recipe. I followed it to the T. However, the second time I made it, I used English cheddar and the consistency was more dense. The flavor wasn’t obviously cheddar to me either. So, I recommend sticking with Parmesan cheese like the original recipe to get the lighter chew. You could actually see more air in the dough of the Parmesan version.
This was a hit! I didn’t realize how easy Pao de Queijo would be to make. Thank you for sharing!
Just add a lil more flour then perfect! -17yr old male
This is a great recipe, trust me. I’ve tried maaaany. The cheese bread is soft on the inside and it gets a crunchy cheesy crust. I baked a few minutes under, so I can freeze it and pop in the air fryer for 5min breakfast.
I used butter, liquidified powdered milk, and baked in a donut pan, covering the holes over, so the bottoms had an indentation.
Recipe was super easy and turned out perfect. I used butter, 1/2 cup of parmesan, 1/4 cup sharp cheddar, and substituted 1 tablespoon of garlic powder for the fresh. I would suggest splitting the quantity to one dozen instead of 6. Just a note, the grass does not rise during baking. Husband is from Amazon state and swears these are delicious with coffee.
I made this exactly as stated in the recipe (used butter option and no garlic) and it was delicious. I read some negative reviews and I think it’s important to note that this is not your typical Cheese Bread. The inside is heavy and thick (almost seems raw), not bread-like at all. That, however, is the way Pao de Queijo is supposed to be. If you’ve had these before, you’ll love this recipe. If not, you might be confused 🙂 Overall, super easy to make and very tasty!
Used this recipe to make popovers. Used wheat flour with tapioca starch, required a little more water for right consistency. Turned out quiet well!
These are dangerous if you are watching carbs. Delicious and addictive. One bite and they’re gone!
I made it but my bread came as flat bread.. everything was going perfect until I add the eggs and it turned too liquid then I added more flour to correct it. Next time I will add eggs one by one and if one egg gives required consistency I will keep that way. Thinking to add little bit feta cheese too. But even it came out as flat bread I loved it. Great and tasty bread for the people who have gulutine problem.
They turned out pancake flat. Not sure what I did wrong.
This is an excellent recipe. I made several modifications to it. I used 1/4 cup of butter rather than 1/2 (butter provides better flavor than olive oil) I also used 1 & 3/4 cups tapioca flour to compensate for the lost butter. (You can add more milk if the dough is too dry) the recipe did not specifically mention it but you need to really mix this dough. I also replaced the cloves of garlic with 1 t. Of garlic powder as I did not want garlic powder lumps in the bread. I mixed the tapioca flour mixture the entire time that it cooled (10 minutes). Then I mixed the egg and cheese in until I could not see any lumps. I did not put any cooking spray on my silpat mat. (I would not put any on parchment paper either) I then cooked it at 400 degrees F. Until the tops were browned. They were gone within minutes! The garlic was not traditional but enjoyable! Yum
This was a great recipe I read through the reviews and used 200g of cheese and used butter not oil and it was GREAT!
CRITICAL STEP OR YOU’LL END UP WITH CHEESE SOUP! Add liquid to flour just after it has boiled, and it’s still super hot. I’ve made this recipe several times, and just made it with a liquid mixture that wasn’t boiling hot and it came out very very liquidy. First time it failed for me. Also, I use 1/3 cup butter, 1/2 cup water, no garlic, and 1 cup parmesan.
It’s a wonderful recipe. I cook it many times ‘CHIPA’. I am from Spain living in Argentina, but Chipa, not ‘PAO DE QUEIJO’, is the most popular recipe from PARAGUAY, not Brazil