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Dec 23, 2010 05:27 PM

Pao de Queijo help


Tried to make pao de queijo for the second time,
using recipe
1 3/4 cups tapioca flour
1/2 cup milk
1/2 cup butter/oil
1 teaspoon salt
2 eggs
2 cups cheese

this recipe is similar to what can be found via google except I found it came out very wet so I had to add more tapioca flour.
Am I supposed to knead it for a long time and it would eventually stiffen up ?

What I am getting has a thick dry crust and gummy interior, not light slightly chewy like what I had in churrascaria places.

Any suggestions ?


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    I've made this recipe from Elise. I thought it was pretty good, but unfortunately I've never had it for "real."

    I'd love opinions of the recipe from people who actually know what it is supposed to taste like.

    1. I've been to Brazil and enjoyed lots of tasty Pao de Queijo, and I have to say, this mix makes a pretty darned respectable version! Unless you're dead-set on a scratch version, you might wanna give it a try. Definitely the most popular brand of mix I saw while over there.

      I know some people do not like the powdered mix though -- this thread might help you out too: