Sunday, June 1, 2014

PÃO DE QUEIJO - The Daring Bakers’ May, 2014 Challenge

This month's Daring Bakers' Challenge took us on a trip to beautiful Brazil! Renata of "Testado, Provado & Aprovado!" taught us how to make Pao De Queijo, tasty cheese buns that make the perfect snack or treat, and that will make your taste buds samba!

With the Soccer World Cup  about to commence in a matter of days, it is appropriate the May's Daring Baker's challenge takes us to Brazil. Our wonderful host Renata of "Testado, Provado & Aprovado!" chose these delicious cheese balls which as a bonus just happen to be gluten free. I used a mixture of Gouda and Parmesan cheese and we just couldn't stop popping them in our mouths!
Thank you, Renata!

Source:- Renata of "Testado, Provado & Aprovado!"

Yields about 80 small balls
500 gm (4 cups) tapioca starch (If you have access to sour tapioca, you can use 250gm (2 cups) of each)
1 cup (250 ml) whole milk
2-3/4 tablespoons (40 ml) (1½ oz) (40 gm) butter
1 teaspoon (5 ml) (3 gm) salt (or to taste depending on how salty your cheese is)
3 cups (750 ml) (9 oz) (250gm) Monterey Jack Cheese (or another cheese of your liking, or a mix of cheeses), coarsely grated
1 to 3 large eggs
  • Heat milk, butter, and salt in a small sauce pan until it comes to a boil. Watch closely as it may boil over. Remove from heat and set aside.
  • Sift tapioca starch into a large bowl.
  • Pour the boiled (hot) mixture over the tapioca and start stirring with a fork. The milk mixture will not be enough to form a dough yet. You will have a lumpy mixture, that's what it is supposed to be.

  • Keep stirring with the fork, breaking down the lumps as much as you can, until the mixture cools down to warm.
  • At this point, preheat your oven to moderately hot 400° F/200° C/gs mark 6
  • Add the grated cheese to the tapioca mixture and mix well, now using your hands.
  • Add one egg at a time, mix with your hands until dough comes together. I suggest you lightly beat the egg with a fork and add little bits until the dough comes together into a soft but pliable dough. You only have to knead it a bit, not as much as you knead a yeasted bread. It's OK if it is slightly sticky
  • Form balls with the dough and place them on a baking sheet lined with parchment paper or silicon mat or lightly greased with vegetable oil. If necessary, you can oil your hands to make shaping easier. The size of the balls may vary from small bite-sized balls to the size of ping pong balls. They will puff up quite a bit after baking.

  • Bake for about 25 minutes or until they just start to brown on the bottom. You may have golden spots of cheese on the crust. Don't over-bake as they will get hard and bitter.


  1. Hi Marcellina! I Always see this recipe and I wold like to try it! Thank you for sharing! They looks delicious!!!

  2. Wow, Marcellina! Why am I not surprised to see such AMAZING Pão de Queijo here? You always complete the challenges with wonderful results! Your cheese combination sounds wondeful! I warned you they are addictive!
    Thanks for baking with us this month!

  3. These would be great to serve with some spring salad or even a cold soup for the dinner!

  4. Out Brazilian friends up North would be so happy if we make these for their World Cup party this Saturday, thank you for sharing this recipe! I will let you know how they turn out !

  5. Marcellina this is a wonderful treat for my Brazilian friends up North. Thank you for sharing!!

  6. Wow Marcellina, these look amazing! I posted a comment the other day, but it wouldn't post it, so I am trying again today and hope it will work this time. I loved this recipe so much, I made it for my Brazilian friends and posted it today with a link back to you! Thanks again.
    Have a wonderful weekend!
    xxoo Anna and Liz


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