These Brazilian cheese balls, also known as pão de queijo, are soft and chewy on the inside, with a slightly crispy exterior. And they’re naturally gluten-free. Pão de queijo is a popular snack in Brazil and a favorite among our friends.
Ingredients
- 500 g tapioca starch
- 2 ½ dl water
- 2 dl whole milk
- 1 dl neutral oil
- 2 x eggs
- 200 g shredded parmesan
- 1 ½ tsp sea salt flakes
Method
- Bring water, milk, salt and oil to a quick boil - take it off the heat as soon as it starts to boil. Pour tapioca starch in a bowl, add the hot liquid and whisk with the paddle attachment for about 5 minutes in medium speed - you should achieve a shiny dough without any clumps. Let the dough cool off at around 40C, then add the eggs, one at a time, while stirring at low speed. When the eggs are incorporated into the dough, add the cheese and stir again at low-medium speed for about 4 minutes. Using 2 spoons or a cookie-scoop form about 20 medium sized cheese balls and place them onto a baking tray, covered with baking paper. Make sure to give enough space between them. Bake at 180C hot air (pre-heated) oven for about 30-40 minutes - or until golden brown.
