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Panier en osier garni d'un torchon en lin rempli de pão de queijo dorés, dont un ouvert en deux montre une mie blanche et filante au fromage, avec une tasse de café et un bol de fromage râpé sur une table en bois
Team Curcuma

Pão de queijo (Brazilian cheese bread)

Little cheese breads from Minas Gerais: a cassava starch dough scalded with milk and oil, enriched with eggs and cheese, that puffs up in the oven into soft golden balls.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings : 30 pieces
Course : Snack
Cuisine : Brazilian
Calories : 125
Ingredients Préparation Notes

Ingredients
  

  • 250 g polvilho doce (sweet cassava starch)
  • 250 g polvilho azedo (sour cassava starch) or 250 g more polvilho doce
  • 250 ml whole milk
  • 120 ml neutral oil
  • 1 tsp salt
  • 2 pieces eggs
  • 200 g grated cheese half Parmesan, half Emmental

Préparation
 

  1. Put both cassava starches in a large bowl. Bring the milk, oil and salt to the boil in a saucepan.
  2. Pour the boiling liquid straight onto the starch and stir quickly with a wooden spoon: the dough turns lumpy, then sticky. Leave to cool for 10 minutes.
  3. Add the eggs one at a time, kneading by hand or with a mixer, until the dough is smooth and supple.
  4. Work in the grated cheese and knead for 2 more minutes. Preheat the oven to 200 °C.
  5. With oiled hands, shape about 30 balls of 3 cm and place them on a tray lined with baking paper, well spaced.
  6. Bake for 20 to 25 minutes at 180 °C, until the pão de queijo are puffed and golden. Serve warm.

Notes

Lightly oil your hands to shape the balls: the dough is a little sticky, which is normal. The raw balls freeze very well and can be baked from frozen, with 5 extra minutes.