Brazilian Cheese Balls

Print

Pão de Queijo

Yield: about 30

Author: Sarah Truesdell

Adapted from oliviascuisine.com

Ingredients

• 4 cups (480 g) tapioca flour
• 1 1/4 cups (10 fl oz) milk
• 1/2 cup (4 fl oz) water
• 6 tablespoons (3 fl oz) oil
• 1 1/2 cups grated parmesan cheese
• 1 cup shredded Mozzarella cheese
• 2 large eggs
• 2 teaspoons salt

Instructions

1. Preheat oven to 400℉ degrees with rack in the middle position. Line one or two baking pans with parchment paper or silpat mats.
2. Measure out tapioca flour/starch into a large mixing bowl or bowl of a stand mixer.
3. Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat.
4. Once the milk mixture boils, pour it over the flour. Mix well. The texture will be fondant-like, really white and sticky.
5. With the mixer running on low, add the eggs, one at a time. Mix until incorporated.
6. Mix in the cheese, a little at a time, until fully incorporated.
7. The dough is supposed to be soft and sticky.
8. To shape the balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape balls that are a little smaller than golf-sized.
9. Bake for 15-20 minutes or until they are golden and puffed.

Notes:

To freeze them, shape the balls, place them on the baking sheet and bring to the freezer. Once they are frozen, transfer to a ziplock bag and keep them in the freezer up to 3 months.

Once you're ready to use them, baking at 400℉ for 25-30 minutes.

Did you make this recipe?

Tag @sugarbysarah on instagram and hashtag it #bakewithsarahla