Brazilian cheese bread (pão de queijo)
The secret to pão de queijo’s airy, hollow interior is a unique scalded dough, similar to a classic choux pastry. Pouring the hot milk and fat mixture directly over the tapioca starch gelatinizes it before you add the eggs and cheese. This crucial step creates the bread’s characteristic chewy structure and impressive puff in the oven. The result is a batter that bakes into golden orbs with a crisp crust, a tender interior, and a deeply savory flavor.
Instructions
step 1 Heat the oven to 220C/200C fan/gas 7.
Oil or butter a baking sheet and set aside. step 2 Heat the milk, butter and salt in a medium saucepan and bring to a boil.
Remove from the heat and add the tapioca flour.
Stir vigorously, then leave to cool a little. step 3 Pour the dough into a standing mix to beat the dough until its cool, or use a wooden spoon and beat by hand.
Beat the eggs in one at a time, waiting until each is completely incorporated before adding the next.
When the dough is glossy and mixed, add the parmesan.
Beat again until mixed. step 4 Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart.
Bake for 30 mins until crisp and golden.
Remove from the oven and eat while still warm..
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