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
servings
20
500 gtapioca starch
2.5 dlwater
2 dlwhole milk
1 dlneutral oil
2 xeggs
200 gshredded parmesan
1.5 tspsea salt flakes
How to Make
1
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.
