Brazil · Brazil
Pão de Queijo (Cassava Cheese Rolls)
Crisp on the outside and chewy on the inside, these small gluten-free rolls are made with cassava starch and cheese.
Pão de queijo comes from Minas Gerais, where cheese was made in small wooden vats and the starch left in the whey had to be used. That origin is why the rolls pull and stretch rather than crumb, and why the flavour is sharp, creamy cheese instead of bread. They are sold in plastic bags from bakeries and kiosks, still warm, all through the morning.
Ingredients
- sour cassava starch (polvilho azedo)500 g
- whole milk250 ml
- vegetable oil120 ml
- eggs2 pieces
- hard cheese (canastra or parmesan), grated150 g
- fine salt1 tsp
Directions
- 1
Blend milk, oil, eggs and salt in a blender.
Liquid is uniform with no visible separation. - 2
Pour liquid into a bowl with tapioca and cheese, mix to a soft dough.
Dough is smooth, soft and slightly tacky. - 3
Roll into 30 g balls and place on a parchment-lined tray.
Balls are round, evenly sized and not sticking together. - 4
Bake until the surface is golden and the inside is set but chewy.
Surface is golden and cracks slightly when pressed.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content