Pao de Queijo (Cheesebread)

Name: Pao de Queijo (Cheesebread)
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H19M0.000S
Total time: P0Y0M0DT0H49M0.000S
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

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Level: Easy
Total: 49 min

Prep: 20 min
Inactive: 10 min
Cook: 19 min

Yield: 4 servings

Nutrition Info

Level: Easy
Total: 49 min

Prep: 20 min
Inactive: 10 min
Cook: 19 min

Yield: 4 servings
Nutrition Info

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Ben Googins and Elias Martins, Rio's Brazilian Cafe