Pão de queijo, Brazilian cheese bread
Chewy, golden, impossibly good. These tapioca-flour cheese breads are the backbone of every Brazilian morning — puffy outside, pillowy within.
Method
Heat the liquids.
Combine milk, water, oil, and salt in a small saucepan. Bring just to the boil over medium heat, then remove immediately.
Scald the starch.
Pour the hot liquid over both tapioca starches in a large bowl. Stir vigorously with a wooden spoon until combined — the mixture will be lumpy at first. Allow to cool until just warm to the touch, about 10 minutes.
Add eggs and cheese.
Beat in the eggs one at a time until fully incorporated. Fold in the grated cheese. The dough should be sticky and slightly soft — not firm like bread dough.
Shape and bake.
Preheat oven to 200°C (390°F). Roll the dough into golf ball-sized spheres using lightly oiled hands. Place on a lined baking sheet with space between each. Bake 18–22 minutes until puffed, golden, and hollow-sounding when tapped.
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