Ingredients: |
Ingredients: Ingredients:
6 cups tapioca flour (sour - pouvilho azedo)
2 cups tapioca flour (sweet - pouvilho doce)
3 cups low-fat milk, or 2 percent
1 cup water
1 cup light flavor oil (vegetable, olive oil, and coconut oil combination, etc.)
1 1/2 cup beaten egg
200 grams crumbled Cotija cheese (or another semi-hard crumbly cheese)
100 grams shredded mozzarella cheese & 100 grams grated Parmesan cheese
3-4 teaspoons salt
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Directions: |
Directions:Prepare the dough:
Combine milk, water, and oil in a large pot. Bring to a boil over medium-high heat.
Once boiling, remove immediately from heat to avoid overflowing.
Incorporate tapioca flour and salt: Carefully pour the boiling mixture onto the tapioca flour and salt mixture.
Stir vigorously with a wooden spoon until a sticky dough forms (blenching the flour).
Let the dough cool: Allow the dough to cool slightly for about 10 minutes for better handling and to avoid cooking the egg or melting the cheese.
Incorporate egg: Once cool enough to handle, stir in 1 1/4 cup of the beaten egg. Mix well until incorporated.
Gradually add the remaining 1/4 cup of egg, mixing well and monitoring the dough's stickiness. Aim for a sticky texture that adheres to your hands.
Add cheese: Stir in the cheese blend until fully incorporated. Break up any clumps.
Preheat oven: 350°F (175°C) with a rack in the middle.
Shape the rolls: Lightly oil your hands to prevent sticking. Pinch off pieces of dough and roll them into 1-inch diameter balls.
For uniform size (optional): Use a kitchen scale with a bowl on top. Add a large clump, Zero the scale, and remove 1.25 ounces of dough at a time for each ball.
Fresh baking: Place the balls on a parchment paper-lined baking sheet with space for expansion. Bake for 20-30 minutes or until golden brown and puffed.
Frozen storage and baking: For freezing, place the shaped balls on a parchment paper-lined baking sheet and freeze overnight.
Bake frozen rolls for 30-35 minutes or until golden brown and puffed. (do not defrost before baking)
Let the Pao de Queijo cool slightly before serving. |
Personal
Notes: |
Personal
Notes: This recipe yields a delicious batch of Brazilian cheese bread. Enjoy them warm and cheesy!
For chewier texture: Use more sweet tapioca flour (pouvilho doce).
For crispier exterior: Use more sour tapioca flour (pouvilho azedo).
Substitute Cotija cheese with ricotta salata, feta, etc.
Cheese variations: Experiment with different cheese combinations.
Leftovers: Store in an airtight container at room temperature for up to 2 days.
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