Brazilian · 45 min · serves 4

Pão de Queijo (Cheese Bread)

Kept by The Bhook kitchen

Ingredients

• 250 g tapioca starch
• 100 ml whole milk
• 50 ml vegetable oil
• 1 large egg
• 100 g grated parmesan cheese
• 1 tsp salt

Method

1. Heat oven to 190°C and line a baking tray with parchment paper.
2. In a saucepan, combine milk, oil, and salt. Bring to a simmer, then remove from heat when you see bubbles around the edge.
3. Pour hot liquid over the tapioca starch in a large bowl. Stir until you get a sticky, lumpy dough and it cools enough to touch.
4. Add the egg and cheese. Mix well. First with a spoon, then knead lightly with your hands until smooth. Dough should feel elastic and just a little tacky.
5. Wet your hands slightly and roll dough into balls (about 30 g each) and place on the tray, leaving space between them.
6. Bake 20–25 min, until the breads are puffed and golden on top; you’ll hear a slightly hollow sound when you tap one.

If the dough is too runny to shape, let it cool a bit longer. Hot dough won’t hold its shape.