Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
In a small saucepan, heat the milk and butter over medium heat until steaming and the butter melts (don’t let it boil hard).
This step helps hydrate the starch so the dough becomes stretchy instead of bready.
In a mixing bowl, whisk together: flour, cornstarch, baking powder, salt and onion powder.
Pour the warm milk-butter mixture over the dry ingredients and stir with a wooden spoon. The dough will look thick and slightly sticky.
Let it cool for 3–4 minutes so the egg doesn’t cook.
Stir in the egg until the dough smooths out.
Fold in the mozzarella and Parmesan.
The dough will be soft, warm, and slightly tacky — perfect.
Scoop about 2 tablespoons per bread (or use a medium cookie scoop).
Lightly dampen your hands and roll into balls.
Place 2 inches apart on the baking sheet.
Bake 12–15 minutes, until: puffed, golden at the edges and cheesy aroma fills your kitchen.
They will not get as smooth and spherical as traditional pão de queijo — that’s normal.
These are best within 20 minutes of baking (just like the original!).
