Pao de Queijo (Brazilian Cheese Bread)

Ingredients

• Tapioca starch (polvilho doce) 500 g
• Whole milk 240 ml
• Water 120 ml
• Vegetable oil 120 ml (110 g)
• Salt 1 tsp (6 g)
• Eggs 3 large
• Parmesan cheese, finely grated 100 g
• Mozzarella, low-moisture, grated 100 g

Instructions

1. 1

   Heat the oven to 190C and line two baking sheets with parchment paper.

2. 2

   Put the tapioca starch in a large bowl. Bring the milk, water, oil and salt to a boil in a saucepan.

3. 3

   Pour the boiling liquid over the starch and mix with a wooden spoon until it forms a smooth, sticky mass; leave it to cool for 10 minutes.

4. 4

   Beat in the eggs one at a time, then knead in both cheeses by hand until the dough is smooth and slightly sticky.

5. 5

   With oiled hands, roll the dough into balls of about 30 g and set them 3 cm apart on the baking sheets.

6. 6

   Bake for 20-25 minutes until puffed and light golden; do not open the oven for the first 15 minutes.

7. 7

   Serve warm; the breads are crisp outside and chewy inside and are best eaten the same day.