My family has a bakery and the house I grew up in was on the second floor of it. Oh, how good it was to smell the aroma of freshly-baked bread three times a day. Usually people in Brazil don't buy bread at grocery stores, bakeries are all over the place, and thus fresh bread. But this recipe is not a bread recipe, not a pastry one either. I really can't find an English word to try to explain it, once I heard cheese puffs and I think that's close enough to refer to our beloved pão de queijo. If I were to translate literally, it would be cheese bread.
Pão de queijo, cheese bread, cheese puffs, it does not matter how you call it, they are a delicious gluten free treat, it's love at first bite!
Brazilians eat pão de queijo with coffee, at barbecues, or as a snack, plain or with fillings.
Cheese Rolls - Pão de Queijo
♥ 1 cup whole milk♥ 1/2 cup vegetable oil
♥ 1 tbsp salt
♥ 500g sour tapioca starch (also known as cassava flour)
♥ 3 eggs
♥ 200g mozzarella 100g parmesan
Prepare oven to 350°F.
Bring to boil the milk and oil over medium heat.
Place the tapioca flour in a large bowl and pour the boiled ingredients (while still hot) over it, and mix everything together with a wooden spoon.
Add one egg at a time to the dough mixing well.
Add the cheeses and knead until the mixture is not sticking to the hand anymore.
Roll into ping-pong size balls and space them about two inches apart in parchment-lined baking sheet and bake them for about 30 minutes or until lightly golden.
Pão de queijo is better warm, but cold is delicious, too. It does not taste its best on the next day, so if you want you can roll some balls, put in a bag and freeze them. They can go straight from the freezer to the oven.
Traditionally, pão de queijo is made using a semi-firm cheese called Minas which is difficult to find in America, I found that parmesan and mozzarella are good substitutes.
This video can give you a better idea on how to achieve the right dough consistency.