Pao De Queijo
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
58
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2.5 cups
Tapioca Flour2 cup
Whole Milk3 tbsps
Vegetable Oil1 tsp
Kosher Salt1 large
Egg1 cup
Grated Parmesan1 cup
Shredded MozzarellaDirections:
1
) Use a small ice cream scoop or heaping tablespoons and scoop the dough out onto the prepared baking sheet, leaving at least 1inch between them
2
Moisten the palm of your hand with water and pat each scoop into a slightly rounded mound
3
Bake until they become puffed up, golden on top, deeply golden on the bottom and feel relatively light when picked up and dropped on the baking sheet, rotating about halfway through baking, 20 to 24 minutes
4
Let cool for at least a few minutes then eat warm or at room temperature
5
Preheat the oven to 425 degrees F
6
Line a baking sheet with parchment
7
Put the tapioca flour in the bowl of a stand mixer fitted with the paddle attachment
8
Combine the milk, oil, salt and 1/2 cup water in a medium saucepan and bring to a boil while whisking
9
Remove from the heat and pour over the tapioca flour in the mixing bowl
10
Begin to mix, first starting on low, then gradually increasing the speed to high as the mixture begins to thicken and turn smooth
11
(The mixture will look almost like glue
12
) While still beating, add the egg and beat until incorporated
13
Then add the cheeses, a small handful at a time, beating, until incorporated
14
(The mixture will by sticky and slightly stiff