Pão de Queijo
238kcal11.1g protein20.6g fat2.4g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains dairy, egg
Restrictions
Containsdairy · eggIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 cup | tapioca starch |
| ¾ cup | whole milk |
| ⅓ cup | neutral oil |
| 1 tsp | salt |
| 2 unit | large eggs |
| 1 ¼ cup | Parmesan or other firm salty cheese (finely grated) |
Steps
- simmer5 minmilk, oil and salt just at a boilBring the milk, oil and salt just to a boil. The liquid needs to be genuinely hot because the next step partially gelatinizes the tapioca starch and creates the elastic base of the dough.
- mix5 minstarch evenly scalded into a rough cohesive massPour the hot liquid over the tapioca starch and stir firmly until no dry pockets remain. The mixture will look uneven and sticky at first; that resistance is expected as the starch hydrates.
- rest8 mindough warm rather than hot enough to cook egg on contactLet the scalded dough cool until comfortably warm. Adding egg while the mixture is scorching can set it into curds before it has a chance to emulsify into the dough.
- mix6 minsticky elastic dough that holds a scooped moundWork in the eggs one at a time, then mix in the grated cheese until evenly distributed. The finished dough should be sticky and elastic rather than floury; tapioca starch does not behave like wheat dough and should not be kneaded dry.
- bake20 min200 C / 400 F, rolls puffed with lightly browned crisp shellsPortion into small balls on a lined tray and bake hot until expanded and lightly browned. Serve warm, when the contrast between the thin crisp shell and stretchy, chewy center is strongest.