Pão de Queijo
This is a staple of Minas Gerais, built on the structure of tapioca flour. It relies on the inherent elasticity of cassava starch to create a bread that is fundamentally distinct from any wheat-based roll.
Sourcing the right starch
Use 'polvilho azedo' (sour cassava starch). Sweet starch (polvilho doce) results in a gummy texture; do not substitute.
- large mixing bowl
- heavy-bottomed saucepan
- baking sheet
- parchment paper
What goes in.
- 500gpolvilho azedo (sour cassava starch)
- 200mlwhole milk
- 100mlwater
- 100mlneutral vegetable oil
- 1 tspsalt
- 2large eggs
- 300gcured cheese (such as Minas or aged Parmesan), finely grated
Hydrating the Starch
Pouring the boiling liquid mixture directly over the raw starch is what creates the necessary internal structure. Do not skip this; it gelatinizes the starch, allowing it to trap steam during baking.
The method.
Heat the liquids
Combine the milk, water, oil, and salt in a saucepan. Bring to a rolling boil.
Scald the starch
Place the starch in a large bowl. Pour the boiling liquid over it and mix with a wooden spoon until it cools slightly and turns into a lumpy, shaggy mass.
Incorporate eggs and cheese
Once the mixture is cool enough to touch, add the eggs one by one, kneading with your hands. Add the grated cheese last and continue kneading until the dough is smooth, tacky, and uniform.
Shape and bake
Roll the dough into golf-ball-sized spheres. Place them on a lined sheet and bake at 200°C (400°F) for 25 to 30 minutes, until the tops are golden and the bottoms are firm.
Other turns to take.
Herbed
Add one tablespoon of dried oregano or rosemary to the dough before shaping.
Stuffed
Place a small cube of fresh cheese or a piece of sausage into the center of each ball before closing and rolling.
When it doesn't go to plan.
If the dough feels too sticky to roll, lightly coat your palms with vegetable oil.
These freeze exceptionally well. Shape the balls, place them on a tray to harden in the freezer, then move them to a bag. Bake them straight from frozen, adding 5 minutes to the baking time.
Avoid opening the oven door during the first 15 minutes of baking, or they may collapse.
The ones that keep coming up.
Can I use all-purpose flour instead of cassava starch?
No. The starch is responsible for the unique chewy, elastic texture. Wheat flour will create a standard bread roll.
Why did my rolls come out flat?
The oven was likely not hot enough, or the starch was not properly scalded. Ensure your liquid is at a true boil before adding it to the starch.