Pao de Queijo (Cheesebread)

Recipe courtesy Ben Googins and Elias Martins, Rio's Brazilian Cafe
TOTAL TIME: 49 min
Prep: 20 min
Inactive Prep: 10 min
Cook: 19 min
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 cup milk
  • 1 cups water
  • 1/4 cup corn oil
  • 1/2 teaspoon salt
  • 2 1/2 cups yucca flour (also known as tapioca or manioc starch)
  • 2 eggs
  • 1 cup grated Parmesan cheese
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Directions

Preheat the oven to 400 degrees F.

Boil milk, water, oil and salt in a large pot. Turn off the heat.

Mix in the tapioca starch with a heavy spoon or spatula. Cook's Note: Do not use a whisk.
Mix quickly as the mixture will become very thick and sticky quickly. Mixing the batter will become increasingly difficult. Allow this mixture to cool for 10 minutes.

Add 2 eggs to the mixture, mixing it in well. Once thoroughly combined, mix in the Parmesan cheese.

Line a pan or cookie sheet with parchment paper. Knead the dough on a flat surface and roll small, 2-ounce balls of dough with your hands. Place each ball about 2-inches apart on parchment-lined pan and bake for 18 to 20 minutes. Enjoy while hot. Alternately, the dough can be frozen for future use.

A Note From Food Network Kitchens
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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