morsels45

morsels45 said

Pão de queijo

Cheese bread that is hollow inside and chewy in a way nothing else is.

Pão de queijo
Photo: Murilo manzini, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make pão de queijo

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

From tapioca starch

40 minutes · serves 6 · Easy

What you need

  • 250g sour tapioca starch (polvilho azedo)
  • 120ml milk
  • 60ml oil
  • 1 tsp salt
  • 2 eggs
  • 150g grated hard cheese

What you do

  1. 1Bring the milk, oil and salt to a rolling boil and pour it straight onto the starch. Stir hard — it will look like a disaster.
  2. 2Let it cool until you can touch it, then beat in the eggs one at a time.
  3. 3Beat in the cheese. The dough is sticky and that is correct.
  4. 4Wet your hands and roll walnut-sized balls onto a lined tray.
  5. 5200C for 20 minutes until puffed and pale gold. Do not open the oven early.
  6. 6Eat within ten minutes. They are not the same cold.

Blender batter, in a muffin tin

30 minutes · serves 6 · Very easy

What you need

  • Tapioca starch
  • Milk
  • Oil
  • Eggs
  • Grated cheese

What you do

  1. 1Blitz everything cold in a blender to a loose batter.
  2. 2Pour into a greased mini muffin tin, two thirds full. 200C, 20 minutes.