Pão de Queijo is a Brazilian cheese bun. Commonly eaten as breakfast or as a snack. It can be found in many Brazilian bakeries, although many Brazilians also love making it at home from pre-mixes. It goes best with a cup of hot coffee or tea. As it is almost impossible to find a Pão de Queijo pre-mix in Singapore, we decided to make it from scratch. Do note that although the recipe and steps are simple, the dough can be a little difficult to handle as it can be rather sticky.
Pão de Queijo
Ingredients:
- 500g tapioca flour
- 3 eggs, beaten
- 1 cup milk
- 3 tablespoons vegetable oil
- 1 cup ready-shredded or grated Parmesan or Romano cheese
- 1/2 teaspoon salt
Preheat oven to maximum. In a heavy-based, non-stick saucepan, bring milk, vegetable oil and salt to boil over medium heat. Take care not to burn the milk. Remove from heat and whisk in tapioca flour, bit by bit until it forms a smooth batter. Leave to cool while still in the pan. When batter has cooled, whisk in the beaten eggs, bit by bit until batter is smooth again. Add all the parmesan cheese and mix well with a wooden spoon. The dough at this point will usually be very sticky.
Line a baking tray with aluminium foil, lightly grease it with vegetable oil and set aside. Use 1 tablespoon to scoop a generous portion of dough and another tablespoon to help shape it into a circle (not very easy) and drop it onto the baking tray. Continue this process until all the dough has been used up. Make sure the cheese balls are decently spaced apart. Reduce oven heat to 180 deg celcius (on fan mode) and bake the cheese buns for around 30 minutes. Monitoring it every now and then to make sure it doesn't burn. To test for doneness, insert a toothpick or chopstick into the bun. It should come out clean. Allow to cool down a little before serving. It should be served warm, not piping hot.
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