Chef John's Pão de Queijo (Brazilian Cheese Bread)
Description
Chef John's cheesy bread doesn't get any easier than pão de queijo, gluten-free Brazilian rolls that are semi-crispy on the outside, with a cheesy, chewy, almost hollow center.
Ingredients
•
2 1/4 cups tapioca flour, or more as needed
•
2/3 cup milk
•
1/2 cup mild olive oil
•
1 teaspoon kosher salt
•
2 large eggs, beaten
•
2 ounces freshly grated mozzarella cheese
•
2 ounces finely grated Parmigiano-Reggiano cheese
•
1 pinch cayenne pepper
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat.
2
Place tapioca flour in a mixing bowl; set aside.
3
Combine milk, olive oil, and salt in a pan. Bring to a simmer over medium-high heat. Immediately remove from heat and pour into tapioca in the bowl. Mix until a shaggy dough starts to form. Let rest for 5 minutes.
4
Add eggs, mozzarella and Parmesan cheeses, and cayenne to the bowl; stir with a fork until thoroughly combined. Use a medium ice cream scoop to portion dough onto the prepared baking sheet. Poke down any jagged bits using a wet finger if desired.
5
Bake in the preheated oven until rolls are puffed and golden, about 20 minutes. Let cool for 5 minutes and serve warm.