Recipe courtesy of Elias Martins
and
Ben Googins
Pao de Queijo (Cheesebread)
- Level: Easy
- Total: 49 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 19 min
- Yield: 4 servings
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
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.
