1
StepHeat the oven to 200 C and line two trays with baking paper. Put the cassava starch in a large bowl.
Baked Goods
Pão de Queijo
Small cheese rolls made with sour cassava starch and no wheat at all, so they are naturally gluten-free. The hot liquid scalds the starch into a stretchy paste, which is what gives them their chewy, hollow interior under a thin crisp shell. Best straight from the oven while they still squeak.
37 min
Prep: 15 / Cook: 22
20
servings
Easy
Difficulty
4.5
6 Ratings
Ingredients
- 500 g sour cassava starch
- 240 ml whole milk
- 60 ml water
- 120 ml sunflower oil
- 2 tsp salt
- 2 pieces egg
- 120 g grated parmesan
- 100 g grated mozzarella
Preparation
6 Steps
2
StepBring the milk, water, oil and salt to a full rolling boil in a small pan, then pour it all at once over the starch and stir hard with a wooden spoon. It will look lumpy and translucent in patches; that is correct.
3
StepLet the paste cool for 10 minutes until you can hold your hand against the bowl, then beat in the eggs one at a time. It stays stiff and stringy at first and comes together into a smooth, very sticky dough.
4
StepWork in both cheeses, kneading in the bowl for 2 minutes until the dough is glossy and even. If it is too slack to shape, rest it 5 more minutes rather than adding starch.
5
StepWith oiled hands, roll walnut-sized balls of about 35 g and space them 4 cm apart on the trays; they roughly double.
6
StepBake for 20 to 22 minutes until puffed, pale gold and dry-sounding when tapped underneath. Do not open the oven in the first 15 minutes or they collapse. Eat warm.
Chef's Tip
Polvilho azedo, the sour cassava starch, is what makes them puff and taste tangy; sweet cassava starch works but gives a flatter, blander roll. The shaped balls freeze perfectly raw, so bake them straight from frozen with 4 extra minutes.
Comments (3)
i only have sweet cassava starch. how different will they be?
they puff a bit less and lose the tang, but still good. add extra parmesan to compensate.
the dough looked like a disaster after the boiling milk and then it came good
twenty of these disappeared in about ten minutes, no exaggeration