RCI-BR.003.0309.001
Pão de queijo
Brazilian cheese balls. Typically served at breakfast or as snack. Plural, pães de queijo.
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- (160ml) milk2/3 cup
- (80ml) oil (Canola works well; do NOT use olive oil)1/3 cup
- (450g) Fine Manioc flour2 cupstapioca flour makes a good substitute
- (170 grams) of hard cheese (Cheddar6 ouncesParmesan)
- eggs (egg substitute like "Egg Beaters" is ok too)2 unit
- 1 unit
Method
1
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet or mini muffin tin with oil or cooking spray.
10 minutes
2
In a medium saucepan, combine 1 cup whole milk, 1/2 cup water, and 1/2 cup vegetable oil over medium heat, stirring until the mixture just begins to boil. Remove from heat immediately.
5 minutes
3
Pour the hot liquid mixture over 2 cups of tapioca starch (polvilho) in a large bowl, stirring vigorously until fully combined. Season with salt and pepper to taste, then allow the dough to cool for about 10 minutes until it is warm but not hot.
10 minutes
4
Beat in 2 eggs, one at a time, mixing thoroughly after each addition until the dough is smooth and slightly sticky.
3 minutes
5
Fold in 1 to 1.5 cups of shredded Parmesan or Minas cheese (or a combination of both) until evenly distributed throughout the dough.
2 minutes
6
With lightly oiled hands or a small cookie scoop, portion the dough into golf ball-sized rounds and place them about 1 inch apart on the prepared baking sheet.
5 minutes
7
Bake in the preheated oven for 20 to 25 minutes, or until the rolls are puffed, golden brown on the outside, and hollow-sounding when tapped on the bottom.
25 minutes
8
Remove from the oven and allow the pão de queijo to cool for 5 minutes before serving, as the interior will be chewy and very hot immediately out of the oven.
5 minutes