Brazilian Cheese Bread (Pão de Queijo) 一口芝士包

Are you ready for summer vacation?  My family has been dreaming of our summer holiday since the beginning of the year!  We’re into the homestretch month now!  Although we’re still as busy as ever with school work and other activities, we’re getting very excited!  I guess seeing the light at the end of the tunnel really helps!  What are your plans for this summer?  Any good suggestion for activities?  Feel free to share with me in the comment below.  It’s much appreciated!



Besides the usual summer outdoor activities, I know I’ll be cooking, baking, and creating treats with my kids often!  It’s definitely something that we enjoy a lot and always look forward to do together.  In fact, we have already picked out some recipes that we're going to prepare together.  If you have any recipe request, please don’t hesitate to let me know.  I’ll try my best to make it share with you!



Today, I have this easy, fun, and super delicious recipe to share with you: Brazilian Cheese Bread (Pão de Queijo) 一口芝士包!  These cheesy little golden nuggets are naturally gluten-free.  It’s made with tapioca flour, and….lots of cheese!  It’s one of the cheesiest little 1-bite popper you’ll ever encounter!  They are crispy on the outside, slightly chewy on the inside, and super cheesy with the nutty parmesan and gruyere cheeses!  As you might already knew, the real Parmigiano Reggiano is on the pricy side.  Watch the video tutorial above and I’ll show you how to distinguish if you’re using the real ones!  These cheesy popper are so addictive and you’ll agree that they’re worth the extra bucks!



My recipe call for 2 types of cheeses, but you can use parmesan cheese alone, or use any strong, hard to semi-hard cheese (to substitute gruyere) if you like.  I usually prepare the full recipe, bake off of the amount that I needed, and keep the rest of the dough in the fridge for later.  That way, you can enjoy these warm and freshly baked cheesy bread whenever you crave for some. It’s a very forgiving recipe, as there is no need to knead or raise the dough, and your bread always comes out nice and delicious!



I hope you enjoy today’s post and recipe.  Stay tuned for more fun and delicious recipe next week!

Tools and Ingredients Used:
Tapioca Flour (Click here for more information)
Mini Muffin Pan (24) (Click here for more information)
Mini Muffin Pan (12)  (Click here for more information)
Cooling Racks (Click here for more information)
Kerrygold Butter (Click here for more information)
Stand Mixer (Click here for more information)
Cheese Grater (Click here for more information)

Brazilian Cheese Bread (Pão de Queijo) 一口芝士包:

1 cup Parmigiano Reggiano, grated
1 cup Gruyère cheese, grated
2 large eggs
1 cup milk
8 tablespoons butter
1 teaspoon kosher salt
3 cups tapioca flour

Preheat the oven to 400 degrees F. Grease a mini cupcake/muffin pan with cooking spray and set aside.

Place the grated cheeses in a large mixing bowl. Slightly whisk the eggs and stir into the cheese. Set aside.

In a medium pot, heat the milk, butter, and salt together until the butter is completely melted. Remove from heat and stir in the tapioca flour with a wooden spoon, 1 cup at a time until the flour fully absorbed the liquid. 

Stir in the cheese mixture until well incorporated. With a small ice cream scoop, about 1 tablespoon, evenly divide the batter into the prepared cupcake/muffin pan.

Bake until the crust is golden brown, about 18 to 20 minutes. Rotate the pan half way through the baking process. Cool slightly on a wiring rack before serving. Serve warm and enjoy!





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