Pão De Queijo ie Brazilian Cheese Bread

27 June

Ingredients

Method

Preheat the oven to 210C.

Boil the oil and milk over the stove until the milk boils over the oil.

In a bowl, add the starch and salt, then pour the boiling liquids into the

same bowl.

Using a spoon, mix it all together, trying to get as much of the starch moist as possible.

Once the mixture has cooled enough to touch, use your hands to help the starch absorb the liquids.

Allow it to cool slightly, then add the egg and, using your hands again, knead until it's all uniform once again.

IMPORTANT NOTE! :

The consistency of your dough should be sticky but not runny sticky. It should definitely NOT be smooth.

If, at this point, your dough is too firm and smooth, add an extra teaspoon of milk at a time until it becomes sticky.

If, at this point, it's runny and sticky, add an extra teaspoon or two of starch.

Once you add the cheese, it will firm up a little, so it's ok if, at this point, it's stickier than you want it to be at the end.

Once you've reached your desired consistency, mix the cheese in.

Now, it's shaping time!

Coat your hands in a bit of oil, so the dough doesn't stick to your hands while rolling.

You can weigh your balls so they are all the same or eyeball it, it's really no stress.

If you are choosing to weigh it, I would suggest 30-40g for small snack-sized bread and 60-70g for breakfast-sized bread.

Place the balls on a lined baking tray, leaving a couple of cm of space between them to grow and not touch.

Bake as many as you will eat that day, and freeze the remainder for another day!

Baking only takes about 15 minutes depending on the size, but as soon as they appear golden on the outside they are ready!

Enjoy!

Trust me if you make this, you'll be thanking me later!

Smiles Vic

Escondidinho