Baking Delicious Cheese Bread (Pão de Queijo Style)

This skill provides step-by-step instructions and ingredient ratios for baking traditional Brazilian Pão de Queijo (cheese bread), which is naturally gluten-free, crispy on the outside, and chewy on the inside.

1. Ingredient Ratios & Recipe

For approximately 20-25 small cheese bread rolls:

2. Essential Kitchen Tools

• Medium saucepan (for scalding)
• Stand mixer with paddle attachment (optional, but highly recommended) or large mixing bowl
• Baking sheet
• Parchment paper or silicone baking mat
• Small ice cream scoop or spoons (for portioning)

3. Step-by-Step Baking Technique

Step 1: Scald the Starch

1. Place the tapioca flour in a large heatproof bowl or the bowl of your stand mixer.
2. In a medium saucepan, combine the milk, water, vegetable oil, and salt. Bring to a boil over medium heat.
3. Immediately pour the boiling liquid over the tapioca flour. Stir immediately with a wooden spoon until a lumpy, sticky dough forms. Let it cool for 5-10 minutes until warm to the touch (not hot, or it will cook the eggs).

Step 2: Incorporate Eggs and Cheese

1. Add the eggs one at a time to the warm starch mixture, mixing thoroughly after each addition until fully incorporated. The dough will look slick and separated at first but will come together.
2. Mix in the grated cheese until a cohesive, sticky, and glossy dough forms.

Step 3: Portion and Shape

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Grease your hands with a little vegetable oil or use a greased cookie scoop to scoop the sticky dough.
3. Roll into small balls (about 1 to 1.5 inches in diameter) and place them on the prepared baking sheet, leaving about 2 inches of space between each roll.

Step 4: Bake

1. Bake at 400°F (200°C) for 15 to 20 minutes, or until the rolls have puffed up and are lightly golden on top. Do not overbake, or they will lose their signature chewy center.
2. Serve warm!