0.67 cup Grated mozzarella cheese or any other cheese
1/4 cup Parmesan cheese, grated
Directions: Pão De Queijo Recipe
STEP 1.Set oven to 400ºF
Combine milk, butter and oil in a small pot and place over medium-high heat. Bring to boil.
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
Fat
117g
Protein
50g
Carbs
89g
Fiber
12g
MacroNutrients
Carbs
89g
Protein
50g
Fiber
12g
Fats
Fat
117g
Vitamins & Minerals
Calcium
1079mg
Iron
6mg
Vitamin A
41mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
2mg
Vitamin B6
< 1mg
Vitamin B9
210mcg
Vitamin B12
< 1mcg
Vitamin C
45mg
Vitamin E
15mg
Copper
< 1mcg
Magnesium
126mg
Manganese
< 1mg
Phosphorus
948mg
Selenium
62mcg
Zinc
5mg
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