JEREMY’S CHEESE BREAD (PAO DE QUEIJO) Two Red Bowls
Brazilian cheese bread made with tapioca flour. Stretchy and cheesy, the perfect munchie.
Equipment
- mini-muffin tin
Ingredients
- 1 cup (125 gram) tapioca flour or tapioca starch
- ½ cup whole milk or milk of your choice
- ¼ cup vegetable oil or unsalted butter plus more for greasing the pan
- 1 large egg
- ½ teaspoon salt
- ½ cup about 2 ounce shredded cheese of your choice (Parmesan and mozzarella or Farmer's Cheese or blend of cheeses)
Instructions
- Preheat oven to 400 degrees. Lightly grease a 24-well mini-muffin pan with cooking spray or oil.
- In a blender, combine the flour, milk, vegetable oil, egg, and salt. Process until smooth, scraping down the sides as needed, about a minute or so. Add the cheese and pulse once or twice more, until just combined.
- Divide the batter evenly into the greased mini-muffin pan. Bake for 15-20 minutes, or until puffed and golden. Baking for less time will give stretchier, chewier rolls, and more will give a crispier exterior. Serve warm. Leftovers can be frozen and reheated at 400 for 5 minutes.
Notes
Using a blender helps fully emulsify and aerate the batter, especially as the tapioca flour has a cornstarch-y consistency that can be difficult to mix by hand. YOu could probably use a handheld blender or food processor.
Try different cheeses, cheddar, or Monterey Jack, Farmer's Cheese.
Replace a few tablespoons of the milk with sweetened condensed milk which nicely complements the tapioca flour’s natural sweetness. But keep the amount of egg and oil the same, as that can affect how well the puffs rise and hold their shape.