Pão de Queijo
These Brazilian cheese rolls are lightly golden on the outside and soft and chewy on the inside. They are delicious for breakfast, as a snack, or alongside a cup of coffee.
Makes: About 12 small cheese rolls
Prep time: 20 minutes
Bake time: 20 to 25 minutes
Ingredients
- 2 cups (240 g) tapioca starch
- ½ cup whole milk
- ¼ cup water
- ¼ cup unsalted butter
- ½ teaspoon salt, or to taste
- 1 large egg
- 1 cup (about 100 g) finely grated cheese, such as Parmesan or a blend of Parmesan and mozzarella
- A little oil or butter for shaping the rolls
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the tapioca starch in a large mixing bowl and set aside.
- In a small saucepan, combine the milk, water, butter, and salt. Heat until the butter melts and the mixture begins to boil.
- Carefully pour the hot mixture over the tapioca starch. Mix well with a wooden spoon, then let it cool for about 10 to 15 minutes, until it is warm enough to touch.
- Add the egg and mix with your hands until well combined. Add the cheese and knead until the dough is smooth. It should be moist and a little sticky. If it feels too dry to bring together, add milk one teaspoon at a time.
- Lightly grease your hands with oil or butter. Roll the dough into about 12 small balls and place them on the prepared baking sheet, leaving space between them.
- Bake for 20 to 25 minutes, or until puffed and lightly golden. Let them cool for a few minutes before serving. Enjoy warm!
To freeze and bake later
Place the unbaked cheese balls on a baking sheet in a single layer. Freeze until firm, then transfer them to a freezer bag or container.
When ready to bake, place the frozen cheese balls directly on a baking sheet. There is no need to thaw them. Bake at 400°F for about 25 to 30 minutes, or until puffed and lightly golden.
