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Brazil · South America

Pão de Queijo

Hot milk scalds tapioca starch before the dough even exists — gelatinization first, baking second.

Beginner#32 most lovedUses: Starch Gelatinization
Brazilian cheese breadpao de queijo

The Chemistry in This Bake

Pouring hot liquid over tapioca starch to "scald" it before mixing — starting the gelatinization reaction before the dough is even formed.

Learn the full technique →

Ingredients

  • Tapioca starch (polvilho)
  • Milk
  • Vegetable oil
  • Eggs
  • Minas or mozzarella cheese
  • Salt

Method

  1. Bring milk, oil, and salt to a rolling boil.

  2. Pour the hot liquid over the tapioca starch and stir to scald it; rest 15 minutes.

  3. Mix in the eggs one at a time until incorporated.

  4. Fold in the grated cheese to form a sticky batter.

  5. Scoop into small greased muffin cups or drops on a tray.

  6. Bake at 200 °C for 20 minutes until puffed with hollow, chewy centers.