Pão de Queijo (Brazilian cheesy bread)
Ingredients:
500g tapioca flour
1.25 cups of milk
0.5 cups water
6 tbsp oil
1.5 cups grated parmesan cheese
1 cup shredded mozzarella cheese
2 large eggs
2 tsp salt
Method:
Preheat the oven to 190C (fan) with a rack in the middle.
Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat.
Add the tapioca flour to the bowl of a stand mixer and, once the milk mixture boils, pour it over the flour. Turn the mixer on and mix it well. The texture will be fondant-like, really white and sticky.
With the mixer still on, add the eggs one at a time. You will think that they won’t mix, since the tapioca flour mixture is so sticky, but persevere.
Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated. The dough is supposed to be soft and sticky.
To shape your balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape balls. Aim for something smaller than golf ball sized.
Place the balls on a baking sheet covered with parchment paper and bake in the oven for 15-20 mins until they are golden and puffed. Serve warm.
To freeze them, shape the balls (step 6), place them on a baking sheet and bring to the freezer. Once they are frozen, transfer to a ziplock bag and keep them in the freezer for up to 3 months. Once you are ready to use them, preheat the oven to 190C fan and bake for 25-30 mins.