Brazil

Cheese Puffs (Pão de Queijo)

Name: Cheese Puffs (Pão de Queijo)
Yield: 20 servings
Cuisine: Brazil cuisine
Ingredients: (160 ml) milk 0.7 cup; (80 ml) neutral oil (e.g. vegetable oil) 0.3 cup; (450 g) fine cassava flour or tapioca flour 2 cups; (170 g) grated hard cheese (a mix of cheddar and parmesan is good) 6 oz; eggs 2; Salt to taste To taste; Pepper to taste To taste

A Brazil recipe for Cheese Puffs (Pão de Queijo), presented with clear ingredients and concise step-by-step instructions.

20 servings · Moderate

Mineiro families bake pão de queijo on nearly every morning, because the dough is mixed the night before and rests in the fridge overnight. Cassava starch is what makes the centers chewy and slightly sticky, while a brief bake keeps the shells pale gold instead of brown. They are small enough for a tabletop oven or a frying pan, and are best eaten warm with coffee.

Ingredients

(160 ml) milk0.7 cup
(80 ml) neutral oil (e.g. vegetable oil)0.3 cup
(450 g) fine cassava flour or tapioca flour2 cups
(170 g) grated hard cheese (a mix of cheddar and parmesan is good)6 oz
eggs2
Salt to tasteTo taste
Pepper to tasteTo taste

Directions

1
Mix the milk and oil together in a saucepan, and boil until a white foam appears.
2
Gradually add flour to this hot mixture; mix well to form a firm dough with no lumps.
3
Let the dough rest for 15 minutes.
4
Preheat the oven to 375°F (190°C).
5
Mix the eggs, cheese, salt, and pepper into the dough. The dough will become sticky and wet. If the dough is too wet, add more flour and cheese in order to make firmer balls (instead of cookies).
6
Grease your hands, and form small balls 1–2 inches in diameter.
7
Place the balls on a greased baking tray. Bake for 15–20 minutes, until the top begins to brown.
8
Cool slightly.

Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.