Pão de queijo
Cheese bread balls from Minas Gerais, crisp on the outside and chewy inside, made with cassava starch. They’re eaten all over Brazil with morning coffee.
Ingredients
- 250 g cassava starch (sour or sweet polvilho, or tapioca flour)
- 125 ml milk
- 60 ml oil
- 1 teaspoon salt
- 1 large egg
- 120 g grated hard cheese (such as Parmesan or Manchego)
How to make it at home
- Boil the milk with the oil and salt and pour it over the starch. Mix with a spoon: it will be lumpy.
- Leave to cool slightly and add the egg, kneading until the dough is smooth and sticky.
- Work in the cheese.
- With oiled hands, roll into walnut-sized balls.
- Bake at 200 °C for about 20 minutes, until puffed and golden.
The trick: They can be frozen raw and baked straight from the freezer.