Brazilian Cheese Bread Balls “Pão De Queijo”
The first time I had Brazilian cheese bread was at the airport in Sao Paolo. They call it Pão de queijo. I was at work and feeling hungry; my colleague took me to breakfast.
I chose the cheese bread and instantly fell in love with it. Usually, I am not a big fan of cheese, but this cheese bread took me by surprise. It was very soft and chewy.
My colleague had told me that it doesn’t have much of a cheesy taste and she was right.
The Recipe for 17 Pão De Queijo balls
1 cup whole milk
1 teaspoon of salt
1/2 cup butter
2 cups tapioca starch
If you cannot find tapioca starch, then use potato starch (or cornstarch with mashed potatoes) but use a good amount of mozzarella cheese with your parmesan cheese mix.
2 big eggs
1 cup of grated Parmesan cheese
How to Make It
- Preheat oven to 200°C.
- Mix milk, butter, and salt and boil the mix (slow, steady boil).
- Now in a separate bowl take 2 eggs and beat them up. Add to it, 1 and 1/2 cup of parmesan cheese. Then slowly mix the eggs and the cheese.
- In another separate bowl, measure two cups of tapioca starch.
- Once the milk is boiled, take it off the stove and add to it gradually the starch; all the while stirring continuously until it gets lumpy and thick. Continue to do this until the whole starch is mixed into it.
- Once finished with mixing the starch with milk, pour it into the parmesan bowl and mix it very well.
- Get the muffin tin and get a tablespoon to extract some of the mix and pour it into the cavity of the muffin tin, repeat until you finish your mix into the cavities.
- Bake them in the oven for 20 minutes (at 200°C)
Substitute for Tapioca Starch Recipe