STEP 2.Put tapioca flour and salt into mixing bowl of a stand mixer. Pour in hot milk and mix on low until smooth. It will look soft and stringy. Once cool to touch, mix in the eggs one at a time until fully incorporated.

STEP 3.Mix in the cheese. **If your dough is too runny or soft to scoop, just chill it in the fridge for 30 minutes or longer to let it firm up before scooping!

STEP 4.Line two baking sheets with parchment and scoop the dough out by large tablespoons, spaced an inch apart. (At this point, you may freeze the tray until the balls are solid, then store the balls in a freezer bag. When ready to bake, just put frozen pao de quiejo on a baking sheet and add an extra 5 minutes to cook time. Do not thaw first.)

STEP 5.Bake 20-25 minutes until lightly golden and and puffed. The interiors should be soft-set and elastic, but if you want a crispier outside, leave them in for 25-30 minutes.

STEP 6.Eat warm right away or let cool. Leftover pao de queijo can be left to cool completely, then stored at room temperature up to 3 days. Reheat in a low oven before serving (or eat at room temp).

Nutrition
value

1604

calories per serving

117 g Fat50 g Protein89 g Carbs12 g FiberOther

Current Totals

117 g Fat
50 g Protein
89 g Carbs
12 g Fiber

MacroNutrients

Carbs
89 g
Protein
50 g
Fiber
12 g

Fats

Fat
117 g

Vitamins & Minerals

Calcium
1079 mg
Iron
6 mg
Vitamin A
41 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
210 mcg
Vitamin B12
0 mcg
Vitamin C
45 mg
Vitamin E
15 mg
Copper
1 mcg
Magnesium
126 mg
Manganese
1 mg
Phosphorus
948 mg
Selenium
62 mcg
Zinc
5 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Pão De Queijo Recipe

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Ingredients For Pão De Queijo Recipe

Directions : Pão De Queijo Recipe