Description
Chewy, soft, and naturally gluten-free Brazilian bread—pão de queijo—made with Parmesan and queso fresco cheeses.
Ingredients
- ⅓ cups Canola/vegetable Oil
- ⅔ cups Milk
- 1 Tablespoon Kosher Salt
- 1-½ cup Tapioca Flour
- 1 Large Egg
- ¼ cups Parmesan Cheese, Shredded
- ⅓ cups Queso Fresco, Shredded
Preparation
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a small saucepan, stir together oil, milk, and salt. Over medium heat, whisk and bring to a gentle boil. Remove from heat immediately.
Add tapioca flour to the liquid and stir until thoroughly combined and no dry flour remains. Add the dough to the bowl of a stand mixer. Mix the dough at medium-low speed for 2–3 minutes. Dough should be just lukewarm at this point. If not, let cool for a few minutes more.
With the mixer on medium-low, beat the egg into the dough. Scrape down the sides and add in cheese. Continue beating on medium-low until fully-combined.
Using an ice cream scoop, placed rounded mounds of the dough onto the parchment-lined baking sheet. Wet the ice cream scoop if dough starts to stick.
Bake for 25–30 minutes, or until rolls start to brown slightly. Remove from oven and eat while rolls are still warm.
