Homemade pão de queijo - a Tasty Thursday video

I've loved pão de queijo (little cheese breads, but not like any cheese bread I've ever had since!) since we lived in Brazil, but thought my days of enjoying it were long over. A friend to the rescue! There is one secret ingredient plus a heck of a lot of time mixing. A stand mixer helps a ton, but I can't wait to make these truly by hand!
SUBSCRIBE: www.youtube.com
SUPPORT: / tastythursday
LEARN MORE: www.fit2sail.com
Brazilian pão de queijo
makes a LOT - these freeze really well as the unbaked formed balls
The problem with halving this is the eggs.
4 cups milk
1 cup (scant) vegetable oil
1 tsp salt
2 POUNDS tapioca flour*
1 pound sharp cheese (there's a mixture of parmesan and cheddar in here)
5 eggs
1. Mix milk, oil, and salt together in a saucepan, then heat well. You need to get this to scalding point - where the foam is starting to climb the sides of the pan and if you let it go more, it'd foam over and make a terrible mess on the stovetop. If you don't get this super hot, the tapioca flour will stay liquid.
2. Put tapioca flour in a mixing bowl, preferably a stand mixer. This stuff is super powdery and will blow all over. Use care.
3. Add the HOT liquid all at once and start mixing, slow speed at first until there's no danger of dust explosion. Mix until the dough cleans the bowl. At this point you might want to divide the dough in half, so the mixer can accommodate the other ingredients.
4. Stretch it out to cool it a bit - it's cool enough to add in the eggs when you can touch it (If it's too hot it will cook the eggs!)
5. Add in the eggs and the cheese. Mix and mix and mix some more, until the eggs and cheese are incorporated.
6. Preheat the oven to 425.
7. Create small balls of dough. By far the easiest is the procedure shared here - make a cylinder and cut pieces off. Silicone tools are your friend!
8. Put on a parchment-lined baking sheet, or use the silicone pad, and bake at 425 for 25-30 minutes, or until puffed and browned on the outside.
9. YUM!!!!!!
Make the balls out of any "extra" dough, then freeze them on a single layer until solid enough to tip into a freezer container. Pull them out and bake when wanted. No need to thaw before baking!
Special items/ingredients:
Note: As an Amazon associate, I earn from qualifying purchases.
Tapioca flour: amzn.to/2KJOhBk
Silicone baking mats: amzn.to/2KHWpCs

[@wizardgeo235]

First !