Pão de Queijo

Method

1. 1

   Bring the milk, oil and salt just to a boil in a saucepan.

2. 2

   Pour the hot liquid over the tapioca flour in a bowl and stir into a rough, lumpy, scalded mass. Let it cool 10 minutes.

   💡 Scalding the starch is what gives pão de queijo its signature chew — don't use cold liquid.

3. 3

   Work in the eggs one at a time, then the cheese, kneading with your hands to a sticky, stretchy dough.

   💡 The dough should grab at your fingers; oil your hands rather than adding more flour.

4. 4

   Roll into balls the size of a golf ball and space them out on a lined baking sheet.

5. 5

   Bake at 190°C for 22–25 minutes until puffed, pale gold and crackled on top.

6. 6

   Serve warm, when the middles are at their stretchiest. Unbaked balls freeze beautifully — bake them straight from frozen.