This is hands down, one of my favorites! I love the Brazilian steakhouse in Scottsdale, Fogo De Chao. I found so many recipes (and made so many!) and each had different oils and cheeses but none tasted like Fogo De Chao. One of the times I was there I asked what kind of cheese is used in their bread, she told me only parmesan. So…… I’m pretty sure I have the perfect recipe, maybe better than Fogo De Chao….shh!!
Brazilian Cheesy Bread (Pao de Queijo)
Servings
24
servingsPrep time
10
minutesCooking time
40
minutesIngredients
1 1/2 cups Tapioca flour
3/4 cup Whole milk
5 tbsp Butter, melted + extra to grease the tin
1 Large egg, room temp
3/4 tsp Salt
1/2 cup Parmesan cheese, grated
Directions
- Heat your oven to 400°
- Grease mini muffin tins with butter, NOT spray (it will change the flavor).
- Toss all the ingredients into a blender and blend until smooth.
- Quickly fill muffin tin wells, shake up the batter often as cheese will settle to the bottom.
- Bake at 400°, 20 minutes, they should turn golden only around the edges, not the tops.
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