Pão de QueijoCheese Bread

A traditional Minas Gerais staple.

• 20 pieces
• Prep 20 mins
• Cook 25 mins
• Sudeste (Minas Gerais)

Originating from the agricultural interior of Minas Gerais, pão de queijo evolved as an indigenous-colonial adaptation using native cassava starches when wheat flour was unavailable. The bread's unique texture relies on balancing starches: polvilho azedo provides subterranean steam expansion and airiness, while polvilho doce provides structural density and moisture retention. Scalding gelatinizes the starch network before egg proteins stabilize the emulsion. Incorporating an aged, acidic cheese (such as Queijo Meia Cura, aged Cheddar, or a mix of Parmesan and Gouda) imparts fat and distinct flavor.

Ingredients

• •125 g Polvilho Doce — Sweet Tapioca Starch
• •125 g Polvilho Azedo — Fermented Tapioca Starch
• •135 ml Whole Milk — Liquid Base (3.25% Fat)
• •40 g / 40 ml Unsalted Butter / Oil — High-grade Fat
• •5 g Fine Sea Salt — Chemical Sodium Salt
• •100 g (approx. 2) Whole Eggs — Fresh, Room Temperature
• •100 g Queijo Meia Cura / Gouda — Aged Semi-Hard, Medium Shred
• •50 g Parmesan Cheese — Microplaned Aged Hard Cheese

Method

1. Combine polvilho doceCombine polvilho doce, polvilho azedo, and fine sea salt within a heatproof mixing bowl
2. In a saucepanIn a saucepan, bring whole milk, water, and butter to a rolling boil ()
3. Pour the boilingPour the boiling emulsion over the dry starch mixture while stirring continuously with a paddle or wooden spoon
4. This scalding stepThis scalding step (escaldamento) gelatinizes the tapioca starches
5. Allow the mixtureAllow the mixture to rest until its temperature drops below to prevent premature coagulation of the added egg proteins
6. Gradually integrate beatenGradually integrate beaten eggs into the cooled dough, working the mixture by hand or in a stand mixer until cohesive and tacky
7. Fold in theFold in the grated cheeses until evenly distributed throughout the matrix
8. Using lightly oiledUsing lightly oiled hands, shape the dough into uniform 25-gram spheres
9. Arrange them onArrange them on baking sheets lined with parchment paper, leaving 3 cm of clearance between spheres
10. Bake at forBake at for 22 to 25 minutes

Questions