Brazil / Bread
Pão de queijo
Cheese balls of tapioca starch — a crust outside, a stretchy hollow inside. No wheat and no yeast.
Ingredients
- Tapioca starch500 g
- Milk250 ml
- Water100 ml
- Neutral oil120 ml
- Eggs2
- Parmesan, grated200 g
- Mozzarella, grated100 g
- Salt1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Bring the milk, water, oil and salt to just below boiling.
Pour all the hot liquid into the starch at once and stir with a spatula. The mixture looks lumpy and odd; that is correct. Let it cool to warm.
Work in the eggs one at a time, then both cheeses. Knead to an even sticky mass — hands are easier than a spoon.
With wet hands roll walnut-sized balls and space them three centimetres apart on a tray.
Bake at 200 °C for twenty minutes until golden. Do not open the door for the first fifteen: the steam escapes and they collapse.
