Once cool to touch, mix in the eggs one at a time until fully incorporated. Pour in hot milk and mix on low until smooth.Put tapioca flour and salt into mixing bowl of a stand mixer.Combine milk, butter and oil in a small pot and place over medium-high heat.Subscribe to my YouTube channel to get notified of new videos. Moqueca (easy and light coconut fish stew)īrigadeiro (3-ingredient chocolate candies)Ĭoxinha (crispy chicken croquettes) Pão de Queijo video – scroll down for recipe Don’t keep adding flour! Just put it in the fridge for a bit. I am not sure why this happens occasionally, but the best solution is to cover and refrigerate the dough for a couple of hours to firm up.
Troubleshooting Pao de Queijo:Ī couple of times out of dozens, I have had my pao de queijo dough turn out too runny to hold its shape when portioning out.
For the classic French recipe that this bread was possibly inspired by, check out my video on how to make gougères. I like them as a snack, as breakfast, or with a bowl of soup. In Brazil these are eaten as a snack, often with hot chocolate. I think that just proves what a great recipe this is! Try it with a couple different cheeses and see what you like best. I’ve tried this recipe with all of the above and they all have turned out delicious. Most American recipes call for Parmesan cheese, though. The traditional cheese used in making pao de queijo is called queijo de Minas or queijo de Canastra meia-cura and it’s very similar to Monterey Jack or even mozzarella. If you want to try it, find sour tapioca flour at a Brazilian market or on Amazon (see affiliate links at the bottom). I don’t notice a big flavor difference between them, but the sour tapioca flour absorbs more liquid than the sweet so you need to use less when making the dough. Pao de queijo can be made with either sweet tapioca flour (usually just labeled “tapioca flour” or “tapioca starch” in the US Bob’s Red Mill makes one) or sour tapioca flour ( polvilho azedo) which is tapioca flour that has been fermented after grinding. Pao de queijo baked 22 minutes is just barely golden brown outside.