Pão de Queijo – Brazilian Cheese Bread2016-08-13
- Yield : 24 Small Puffs
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
Try baking a South American mainstay – these light and fluffy cheese puffs are best served warm from the oven.
- oil or butter, for greasing
- 250ml full-fat milk
- 125g unsalted butter
- 1 tsp salt
- 300g tapioca flour (or all-purpose flour)
- 2 egg
- 100g Parmesan cheese, grated
Heat the oven to 220C. Grease a baking sheet with oil or butter and set aside.
In a medium saucepan add the milk, butter and salt and bring to a boil. Remove from heat and add the tapioca flour. Stir it vigorously and let cool a little.
Pour the dough into a standing mixer or use a bowl and an electric hand whisk. Beat the dough until its cool. Beat the eggs in one at a time waiting until each one is completely incorporated before adding the next. When the dough is glossy and mixed add in the cheese. Beat again until mixed.
Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.