Pão de queijo, which system “cheese bread” in Portuguese, is a palatable snack from Brazil made with tapioca flour (which system or no longer it’s gluten-free) and cheese. Our recipe calls for every and every Parmesan, which provides a appealing and salty taste, and farmer’s cheese, which is creamy and milky. You absolutely decide on each and every!
Ingredients
½
cup whole milk
¼
cup (½ stick) unsalted butter
1½
teaspoons kosher salt
2
cups tapioca flour
2
tall eggs
5
oz new farmer’s cheese, crumbled (about 1 cup)
2
oz crumbled Parmesan (about ½ cup)
Preparation
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Step 1
Discipline up a rack in heart of oven; preheat to 425°. Heat milk, butter, salt, and ¼ cup water in a tall saucepan over medium-excessive, stirring infrequently, until butter is melted and mixture begins to boil, about 4 minutes. Get rid of from warmth and add flour; vigorously hump with a picket spoon until dough is dry and shaggy, about 10 seconds. Switch to the bowl of a stand mixer fitted with the scurry attachment or a tall bowl. Let cool 5 minutes.
Step 2
Beat mixture on low spin exact until dough starts to come collectively, about 30 seconds (alternatively, vigorously hump with a picket spoon). Add eggs, one after the other, and proceed to beat on low spin until integrated (dough will accept as true with damaged within the initiating build, then come collectively). Proceed to beat on low spin until dough is tranquil, sticky, and considerably stretchy; enact no longer overbeat or dough will lose its stretch. Add farmer cheese and Parmesan and beat on low spin until evenly disbursed.
Step 3
The usage of a 1⅓-oz. ice cream scoop, half dough and switch to a parchment-lined rimmed baking sheet, spacing about 2″ aside (alternatively, make dough into ping pong ball-sized gadgets alongside with your arms).
Step 4
Bake 5 minutes, then decrease oven temperature to 350° and proceed to bake until pão are very gentle brown, with some darker brown speckles all the blueprint in which by strategy of (that’s the cheese), and sound hollow when tapped on the backside, 20−25 minutes. Let cool 10 minutes forward of serving.
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