Brazil is famous for its pão de queijo - cheese rolls with soft chewy centers. Pão de queijo is made with cassava flour (tapioca flour), the ground root of the manioc plant. They smell wonderful when they are baking, and plump up into perfect round balls. Many recipes call for parmesan, but if you can find the Brazilian cheese queijo minas in your local Brazilian market, your pão de queijo will be even more authentic. Regular farmer's cheese or any other firm, fresh cows milk cheese work well in this recipe.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 2 cups whole milk
- 8 tablespoons butter, melted
- 1/2 cup vegetable oil
- 4 1/4 cups tapioca flour
- 4 eggs
- 2 cups grated farmer's cheese, or any firm, fresh cows milk cheese
- 1/4 cup grated cheddar cheese (optional)
- salt to taste
Preparation:
- Preheat the oven to 350 degrees.
- Mix milk, salt, vegetable oil and butter in a pot, and bring to a boil. As soon as it boils, remove from heat.
- Stir tapioca flour into the milk and butter mixture.
- Stir in the eggs and the cheese, and mix well.
- Let mixture cool for 15-30 minutes, so that it will be easier to handle. (I like to chill it in the refrigerator for 15 minutes or so).
- With floured (tapioca flour) hands, shape the dough into golf ball size balls (about 50 gram portions) and place them on a baking sheet.
- Bake rolls for 20 to 25 minutes, until they are puffed up and are golden. They will rise slowly and puff up mostly in the last 5 or 10 minutes.
- Serve warm.
Makes about 15 rolls
