Pão de Queijo
Imagen generada por IA
Vegetariano Sin gluten Brazilian

Pão de Queijo

Brazilian cheese bread with a crisp, lightly blistered crust and a chewy, elastic center. A brief simmer of milk and oil gives the tapioca dough its characteristic texture before it is enriched with cheese.

45 min 4 porciones Medium
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Cómo preparar

1
Heat the oven to 200°C. Lightly grease a large baking sheet with the melted butter and set it aside.
2
Put the milk, olive oil, and salt in a saucepan over medium heat. Bring just to a simmer, when small bubbles gather around the edge and the liquid is steaming; do not let it boil vigorously.
3
Place the tapioca starch in a heatproof bowl. Pour in the hot milk mixture and stir firmly with a wooden spoon for 1 to 2 minutes, until the starch is moistened and the mixture forms a sticky paste. Rest for 10 minutes, until warm rather than hot.
Warm tapioca dough after the simmered milk mixture has been incorporated Imagen generada por IA
4
Add the eggs one at a time, mixing thoroughly after each addition. Stir in the mozzarella and Parmesan until the dough is cohesive, stretchy, and evenly speckled with cheese.
5
With lightly oiled hands, divide the dough into 16 equal portions and roll each into a smooth ball about 4 cm wide. Arrange them on the prepared sheet with at least 4 cm between each ball.
6
Bake for 20 to 25 minutes, rotating the sheet halfway through, until the rolls are puffed, lightly golden, and firm on the outside. Cool for 5 minutes on the tray, then serve warm.
Freshly baked golden pão de queijo with a chewy cheese center Imagen generada por IA

Por qué funciona esta receta

Heating the milk and oil before combining them with tapioca starch partially gelatinizes the starch, creating the springy, chewy interior that defines pão de queijo. A blend of mozzarella and Parmesan balances meltability with a savory, nutty finish.

Conservación y recalentado

Cómo conservarla

Cool completely, then store in an airtight container at room temperature for 1 day or refrigerate for up to 4 days. Freeze shaped, unbaked balls on a tray, then transfer them to a freezer bag for up to 2 months.

Cómo recalentarla

Reheat baked rolls in a 180°C oven for 6 to 8 minutes. Bake frozen shaped rolls directly from frozen at 190°C for 25 to 30 minutes, until puffed and golden.

Nutrición / porción

659kcal
21,37 gproteínas
71,53 gcarbohidratos
32,01 ggrasas
P
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Receta preparada para su publicación con ingredientes completos y pasos ordenados.
Publicada el 21 ago 2026 · actualizada el 21 ago 2026