Make Pão de Queijo aka Brazilian cheese bread! Pao de queijo is SO easy to make and a great thing to keep in the freezer for a quick snack. My friend Tuany assists in this video to make pao de queijo.
|Whole milk||1 Cup (16 tbs)|
|Neutral oil||2 Tablespoon|
|Sweet tapioca flour||3 Cup (48 tbs) (OR 2 cups sour tapioca flour if you can find it)|
|Salt||1 Teaspoon (more if your cheese is not very salty)|
|Egg||2 , beaten|
|Grated cheese||4 Ounce|
Set oven to 400º
Combine milk, butter and oil in a small pot and place over medium-high heat. Bring to boil.
Put tapioca flour and salt into mixing bowl of a stand mixer.
Pour in hot milk and mix on low until smooth. It will look soft and stringy. Once cool to touch, mix in the eggs one at a time until fully incorporated.
Mix in the cheese.
Line two baking sheets with parchment and scoop the dough out by large tablespoons, spaced an inch apart. (At this point, you may freeze the tray until the balls are solid, then store the balls in a freezer bag. When ready to bake, just put frozen pao de quiejo on a baking sheet and add an extra 5 minutes to cook time. Do not thaw first.)
Bake 20-25 minutes until lightly golden and and puffed. The interiors should be soft-set and elastic, but if you want a crispier outside, leave them in for 25-30 minutes.
Eat warm right away or let cool. Leftover pao de queijo can be left to cool completely, then stored at room temperature up to 3 days. Reheat in a low oven before serving (or eat at room temp).