Brazilian Cheese Bread (Pão de Queijo) – Extra Airy, Extra Crispy! Take your pão de queijo to the next level with Expandex® modified tapioca starch—for an airier texture, better browning, and an irresistibly chewy bite! These cheesy delights are naturally gluten-free, crispy on the outside, and pillowy on the inside.
Why You’ll Love This Upgrade:
Lighter, fluffier texture
Golden brown perfection
Next-level chew & stretch
Made with Expandex, eggs, milk, and lots of cheese, this version delivers the best mouthfeel yet! Try it fresh out of the oven—you won’t go back! Save this recipe and tag us when you bake!
Difficulty
Easy
Ingredients
- 224g (1 Cup) Whole Milk
- 96g (½ Cup) Vegetable Oil
- 2 Eggs
- 120g (1 Cup) Grated Cheddar
- 250g (2 Cup) Expandex
- 10g (2 tsp) Salt
- Pan Spray
Equipment
- Blender
- Timbale Molds or Muffin Pan
- Disposable Pastry Bag
- Rubber Spatula
Timing
Active Time: 25 Minutes
Total Time: 1 Hour
Yield
12
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Mix Ingredients
Preheat oven to 375°F.Add milk, vegetable oil, cheese and eggs to the blender and blend on medium high speed for 30 seconds.While it is still running add the Expandex and blend until combined.
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Bake Brazilian Cheese Bread
Using the rubber spatula, scrape the liquid dough into the pastry bag.Pan spray your molds and fill each cavity a little less than a fourth of the way.Bake for 30 minutes. Remove from the oven and let rest a few minutes before unmolding.Serve while still hot and ENJOY!!!