Known as ‘Pão de queijo’ these Brazilian Cheese Breads are delicious mini cheese rolls baked to perfection. Great served as a snack or for breakfast on the go. Naturally gluten-free too!
This recipe makes 28 cheese balls and requires you to cook 2 batches of 14 balls. If the dough seems too wet to handle, add more tapioca flour, a little at a time.
These can be prepared in advance by placing onto a lined baking sheet in the freezer. Once frozen transfer to an airtight container and store for up to 3 months. Follow cooking instructions as below but set the time to 30 minutes and keep an eye on them from around 25 minutes.
This dish contains the following allergens: Milk/Dairy, Eggs, milk
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250g
tapioca or arrowroot flour
155ml
milk
65ml
cold water
3 tbsp
olive oil
1 tsp
sea salt flakes
65g
grated mozzarella cheese
50g
grated parmesan cheese
1 large
egg
8oz
tapioca or arrowroot flour
5fl. oz
milk
2fl. oz
cold water
3 tbsp
olive oil
1 tsp
sea salt flakes
2oz
grated mozzarella cheese
1oz
grated parmesan cheese
1 large
egg
Utensils
Step 1
Place the tapioca flour into the bowl of a stand mixer. Line the crisper basket with parchment. Cut another piece of parchment to size and set to one side on a baking tray or plate.
Step 2
Add milk, water, olive oil, and sea salt to a small saucepan. Place on a medium-high heat and bring to a boil.
Step 3
Once the milk has come to a boil pour it over the tapioca flour and turn the mixer on low, gradually building the speed up to medium until fully incorporated.
Step 4
Add the egg whilst the mixer is still running and then add the cheese, a little at a time until fully combined.
Step 5
Select AIRFRY, set time to 25 minutes and temperature to 190°C. Select START/STOP to begin pre-heating.
Step 6
Whilst the unit is pre-heating, using only half the mixture, take a tablespoon of dough at a time, and with wet hands, form into balls. Place each ball into the lined cripser basket as you go along. Repeat with the remaining mixture placing the balls onto the pre-cut piece of parchment.
Step 7
Once pre-heated, open the unit lid, place the crisper basket inside and cook for 12 minutes until golden and puffy. Carefully remove the parchment and place the 2nd batch into the crisper basket. Close lid and cook for 12 minutes and remove. Serve immediately.
Place the tapioca flour into the bowl of a stand mixer. Line the crisper basket with parchment. Cut another piece of parchment to size and set to one side on a baking tray or plate.
250g
tapioca or arrowroot flour
155ml
milk
65ml
cold water
3 tbsp
olive oil
1 tsp
sea salt flakes
65g
grated mozzarella cheese
50g
grated parmesan cheese
1 large
egg
8oz
tapioca or arrowroot flour
5fl. oz
milk
2fl. oz
cold water
3 tbsp
olive oil
1 tsp
sea salt flakes
2oz
grated mozzarella cheese
1oz
grated parmesan cheese
1 large
egg
Step 2 of 7
Add milk, water, olive oil, and sea salt to a small saucepan. Place on a medium-high heat and bring to a boil.
250g
tapioca or arrowroot flour
155ml
milk
65ml
cold water
3 tbsp
olive oil
1 tsp
sea salt flakes
65g
grated mozzarella cheese
50g
grated parmesan cheese
1 large
egg
8oz
tapioca or arrowroot flour
5fl. oz
milk
2fl. oz
cold water
3 tbsp
olive oil
1 tsp
sea salt flakes
2oz
grated mozzarella cheese
1oz
grated parmesan cheese
1 large
egg
Step 3 of 7
Once the milk has come to a boil pour it over the tapioca flour and turn the mixer on low, gradually building the speed up to medium until fully incorporated.
250g
tapioca or arrowroot flour
155ml
milk
65ml
cold water
3 tbsp
olive oil
1 tsp
sea salt flakes
65g
grated mozzarella cheese
50g
grated parmesan cheese
1 large
egg
8oz
tapioca or arrowroot flour
5fl. oz
milk
2fl. oz
cold water
3 tbsp
olive oil
1 tsp
sea salt flakes
2oz
grated mozzarella cheese
1oz
grated parmesan cheese
1 large
egg
Step 4 of 7
Add the egg whilst the mixer is still running and then add the cheese, a little at a time until fully combined.
250g
tapioca or arrowroot flour
155ml
milk
65ml
cold water
3 tbsp
olive oil
1 tsp
sea salt flakes
65g
grated mozzarella cheese
50g
grated parmesan cheese
1 large
egg
8oz
tapioca or arrowroot flour
5fl. oz
milk
2fl. oz
cold water
3 tbsp
olive oil
1 tsp
sea salt flakes
2oz
grated mozzarella cheese
1oz
grated parmesan cheese
1 large
egg
Step 5 of 7
Select AIRFRY, set time to 25 minutes and temperature to 190°C. Select START/STOP to begin pre-heating.
250g
tapioca or arrowroot flour
155ml
milk
65ml
cold water
3 tbsp
olive oil
1 tsp
sea salt flakes
65g
grated mozzarella cheese
50g
grated parmesan cheese
1 large
egg
8oz
tapioca or arrowroot flour
5fl. oz
milk
2fl. oz
cold water
3 tbsp
olive oil
1 tsp
sea salt flakes
2oz
grated mozzarella cheese
1oz
grated parmesan cheese
1 large
egg
Step 6 of 7
Whilst the unit is pre-heating, using only half the mixture, take a tablespoon of dough at a time, and with wet hands, form into balls. Place each ball into the lined cripser basket as you go along. Repeat with the remaining mixture placing the balls onto the pre-cut piece of parchment.
250g
tapioca or arrowroot flour
155ml
milk
65ml
cold water
3 tbsp
olive oil
1 tsp
sea salt flakes
65g
grated mozzarella cheese
50g
grated parmesan cheese
1 large
egg
8oz
tapioca or arrowroot flour
5fl. oz
milk
2fl. oz
cold water
3 tbsp
olive oil
1 tsp
sea salt flakes
2oz
grated mozzarella cheese
1oz
grated parmesan cheese
1 large
egg
Step 7 of 7
Once pre-heated, open the unit lid, place the crisper basket inside and cook for 12 minutes until golden and puffy. Carefully remove the parchment and place the 2nd batch into the crisper basket. Close lid and cook for 12 minutes and remove. Serve immediately.
