I ended up with more of a batter than a dough. They spread out on the baking sheet, but tasted just fine and like I remember from my days in Brazil. Next time I will add more tapioca starch and flour to see if I can get a better dough consistency.
Pão de Queijo
If you can't find sour tapioca starch to make this Brazilian cheese bread, sweet tapioca starch will yield equally delicious results. This recipe appeared in our March 2011 issue as a part of Dorothy Irwin's profile on cassava, Taking Root.
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Credit: Todd Coleman
1 cup sour tapioca starch
1 cup finely grated Parmesan
1/2 cup plus 2 tbsp. flour
1 tsp. kosher salt
1/2 tsp. active dry yeast
3/4 cup milk
4 tbsp. unsalted butter, cubed
2 eggs
Heat oven to 350°. In a large bowl, whisk together tapioca starch, Parmesan, flour, salt, and yeast. Heat milk and butter in a small saucepan over medium-high heat until butter melts. Pour mixture into dry ingredients along with 1 egg and stir until dough forms; cover and let sit for 30 minutes. Using a tablespoon, portion out dough and roll each into a ball. Place on parchment paper—lined baking sheets, spaced 2″ apart; beat remaining egg in a small bowl and brush balls with egg. Bake until browned, 25–30 minutes.
Ratings & Reviews (4)
Im must say that originally when preparing those brazilian puffs we don't add never yeast, any sort of. My mom, at home, use the recipe that comes from Minas Gerais, a part of Brazil with very strong portuguese influence. And DIVAJT don't add too much tapioca starch cause at the end you can have a very hard dough. The secret is the balance between eggs and starch.
I am not sure why this recipe is offered, or was ever even considered for post. Scores of recipes for authentic Pão de Queijo, saturate the internet. True to the original dish, such avail wheat free yumminess that is beyond anything achievable with the above substandard, adulteration.
CARLOTA JOAQUINA your comments are very true, and also are very helpful to me. In my research, I have heard some say add many eggs (not a set amount) and now I know why (a balance is being sought), and also why my latest batch are just find on the inside, but unpleasantly hard on the outside (crust).
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