Pão De Queijo ​ Recipe

Dough

1. 1

   Preheat and prepare

   Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line with parchment paper. If you prefer uniform rolls, position a small ice-cream scoop or two teaspoons nearby for shaping.

2. 2

   Heat liquids

   In a medium saucepan combine the milk, water, butter and salt. Bring just to a boil over medium heat, stirring so the butter melts and salt dissolves. Remove from heat as soon as it starts to bubble; do not overcook.

3. 3

   Mix with tapioca

   Place the tapioca flour in a large bowl. Pour the hot milk mixture over the tapioca flour in two or three pours, stirring vigorously with a wooden spoon or spatula until the liquid is incorporated and the mixture is smooth and slightly glossy. Let the paste cool for 5–8 minutes so it is warm, not scalding (this helps the eggs incorporate).

4. 4

   Incorporate eggs

   Add the eggs one at a time, beating well after each addition until the dough is smooth and slightly sticky. It will be a thick, elastic batter rather than a typical dough—this is normal.

5. 5

   Add cheeses

   Fold in the grated Parmesan and the grated mozzarella until evenly distributed. The cheese will make the dough sticky; if it seems excessively wet, refrigerate the dough for 15–20 minutes to firm slightly (this makes shaping easier).

6. 6

   Shape

   Using lightly oiled hands or a small scoop, form balls of dough about 1 to 1 1/4 inch (2.5–3 cm) in diameter (about 2 teaspoons or a small cookie scoop). Place them 1 inch (2.5 cm) apart on the prepared baking sheet. If you prefer larger pão de queijo, make 1.5-inch balls and increase baking time by a few minutes.

7. 7

   Bake

   Bake in the preheated oven for 18–25 minutes, until the exterior is puffed and lightly golden. The centers should be set but tender. Avoid opening the oven in the first 15 minutes to help them puff.

8. 8

   Serve

   Remove from oven and let cool 5 minutes on the baking sheet. Serve warm. Pão de queijo are best the same day; to reheat, warm in a 350°F (175°C) oven for 5–8 minutes to refresh the exterior crispness.