Today I made just plain pao de queijo. The recipe I adopted from Globe Trotter Diaries is pretty straightforward, and I liked the end result. Even my mom, a true Brasilian approved.
- 2 ¼ cups of tapioca flour
- ¼ cup of light olive oil
- ½ cup of soy milk
- 2 large eggs, at room temperature
- ¼ cup of freshly grated parmigiano reggiano
- ¾ cup of freshly and coarsely grated sharp cheddar cheese
- 1 tsp of sea salt
Preheat oven to 375 degrees. Combine the tapioca flour with the salt. In a small pot, heat the milk and oil until “scalding” (right before it starts to fully boil) and then turn off the stove. Mix the flour mixture with the milk/oil while stirring. The dough will be lumpy and still a bit dry. Let that cool for a few minutes (I went ahead and started doing the dishes!) and then add one egg at a time, mixing it just until it’s fully incorporated.
Put the dough on a flat surface, and with wet hands knead the cheese into the dough. At this point, the dough will be rather sticky and “goey”. Break off little ball size bits and place it on a tray. Put it into the oven for 20 minutes and then lower the heat to 325 for another 20 minutes. And there you have it!! I am warning you right now, it’s VERY addicting.