Brazilian Pão de Queijo

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Wash and dry fresh produce, then prepare it to the size described before heating the pan.

2. 2

   Bring milk, oil and salt just to a boil. Start timing only after the liquid returns to a steady boil; check after 5 minutes and continue only until the stated texture is reached.

3. 3

   Pour over tapioca starch and stir until evenly moistened; cool slightly. Mix only until the texture is even, scraping the base and sides of the bowl so no pockets of unmixed seasoning or dry ingredient remain.

4. 4

   Beat in eggs gradually until the dough is sticky and smooth.

5. 5

   Fold in grated cheeses and portion with oiled hands. Use broad, gentle strokes and stop as soon as everything is evenly distributed so delicate ingredients keep their texture.

6. 6

   Bake until puffed, cracked and golden. Fully preheat to 200°C conventional / 180°C fan; bake for about 25 minutes, then use the colour, texture and doneness cue in the step to decide whether it needs a little longer.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.