Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 20
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Dough
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; saucepan with lid; sieve; whisk or electric mixer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Scald · About 10 min
- Heat milk, oil and salt from 300 g tapioca starch, 180 ml milk, 80 ml neutral oil, ½ tsp salt, 2 eggs, 150 g Parmesan, grated to a boil. Pour over tapioca starch and stir; cool 10 minutes.
Mix · About 8 min
- Beat in eggs one at a time, then cheese, to make sticky dough. Shape 20 balls with lightly oiled hands.
Bake · About 25 min
- Bake at 200°C / 400°F for 20–25 minutes until puffed and lightly golden.
Check: Look for this result: puffed and lightly golden.
Tips
- Use tapioca starch rather than wheat flour.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use mature cheddar for a different cheese flavour.
Storage
- Cool promptly; refrigerate covered within two hours, or one hour above 32°C / 90°F. Keep at 4°C / 40°F or below and use within two days.
- Keep cream, custard, cheese and meat fillings refrigerated. Reheat savoury filled dishes to 74°C / 165°F; serve chilled cakes directly from the fridge.
Make ahead
- Prepare the measured ingredients for Pao de Queijo one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Pao de Queijo?
Use tapioca starch rather than wheat flour.
What can I substitute in Pao de Queijo?
Use mature cheddar for a different cheese flavour.
Can I prepare Pao de Queijo ahead?
Prepare the measured ingredients for Pao de Queijo one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
