Ingredients
(Serves: 25) Time: 1 hour
- 300 grams Tapioca Flour
- 2 Eggs
- 2 tsp Salt
- 200g grated Parmesan Cheese
- 80ml Sunflower Oil
- 240ml Milk
Method
- Preheat oven to 175 C and line a large baking tray with parchment paper.
- Simmer the milk, oil, salt together in a small sauce pan and stir the mixture until big bubbles start appearing the milk (approx. 5 mins.)
- Remove from heat and add the flour… give it all a good stir for around 5 minutes. It will start to turn into a semi-gelatinous mixture… which should look like play dough.
- Transfer this dough to a large mixing bowl. After around 10 mins it should be cool to the touch. Whisk the eggs together in a jug and add them to the mixture in two parts kneading the dough with your hands. You can keep this process all in the mixing bowl as otherwise it gets really messy.
- At this point add the grated parmesan. TIP: When you're done kneading the batter (takes around 8-15 mins) will resemble something halfway between cake batter and cookie dough. It's very wet and sticky and looks like you need to add more flour to it… but trust me you don't! It's completely normal if it sticks to your hands after you have kneaded the dough.
Now grab a bowl and fill it with cold water for dipping your hand in. This is because the batter is so sticky that after every ball you roll you will want to wet your hand to roll the next one.
To make the Pão De Queijo you need to roll the batter into little balls around 1.5 inches thick. I sometimes use an Ice-Cream scoop to help me measure the right amount.
Pop the balls onto the baking tray lined with parchment paper, and keep them apart from each other to prevent them from sticking to one another as they rise slightly in the oven.
After 25 minutes remove from oven and let sit for around 5 mins.
After they have cooled a bit eat them fresh out the oven for the best possible taste!
See more delicous resipes at www.thelatinacook.com
