It was love at first bite! I fell in love with Pão de Queijo when my Brazilian colleague brought some in to the office for everyone to taste a fee years ago. I had to restrain myself so hard not to ask for more! 🙈 Seriously once you’ve eaten one you’ll need more to satisfy the craving so make sure you’ll make a large batch!
The texture is crunchy on the outside and soft, chewy & cheesy on the inside. They are a thousands times better than cheese scones or any other cheese bread!
The colleague gave me her recipe but I lost it during the one of many moves but found a very similar one on www.thekitchn.com
This recipe is so easy to make and believe me, you will not be disappointed! My toddlers and husband couldn’t get enough of them! 😄
Makes approximately 12-14 balls
1 cup full fat milk
1/2 cup plantbased oil
1 teaspoon salt (omit salt for under 12 months old)
2 cups tapioca flour
1 cup cheese of your choice ( I used 60% greyer & 40% mature cheedar)
1. Preheat the oven to 230°C. Line a baking tray with baking sheet and set aside.
2. Combine the milk, oil, and salt in one saucepan, bring it to a boil over medium heat and whisking occasionally. Remove from heat as soon as you see big bubbles coming through the milk.
3. Add all of the tapioca flour to the saucepan and stir until you see no more dry tapioca flour. The dough will be grainy and gelatinous at this point.
4. Cool the Dough: Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. (Alternatively, you can do the next few steps by hand. Be prepared for a work-out.) Beat the dough for a few minutes at medium speed until it smooths out and has cooled enough that you can hold your finger against the dough for several seconds.
5. Whisk the eggs together in a small bowl. With the mixer on medium, beat the eggs into the dough in two additions. Wait until the first addition has been fully incorporated into the dough before adding the second. Scrape down the sides of the bowl as needed.
6. With the mixer on medium, beat in the cheese until fully incorporated. The resulting dough will be very sticky, stretchy, and soft with a consistency between cake batter and cooke dough.
7. Using an ice cream scoop, or a table spoon, scoop rounded portions of the dough into mounds on the parchment-lined baking sheet. Space the mounds an inch or two apart. Dip your scoop in water to prevent sticking.
8. Transfer the sheet with the puffs to the oven and immediately turn down the heat to 180°C. Bake for 25-30 minutes, until the puffs have puffed, the outsides are dry, and they are just starting to color. Cool briefly and eat. Leftover puffs can be kept in an airtight container for up to a week and re-crisped in an oven