Pão de Queijo

🔥 Prep

• Measure out 500 g tapioca flour into a large bowl.
• Crack 2 eggs into a separate bowl and whisk lightly.
• Measure 150 ml milk and 100 ml vegetable oil into a small saucepan.
• Grate 200 g Parmesan cheese (if not pre‑grated) and set aside.
• Measure 1 tsp salt.

🔥 Cook

• 1. In the saucepan, combine the milk, vegetable oil, and salt; bring to a boil over medium-high heat for about 3‑4 minutes.
• 2. Once boiling, remove the saucepan from heat and immediately pour the hot liquid over the 500 g tapioca flour in the bowl; stir vigorously with a wooden spoon until a smooth, slightly sticky dough forms.
• 3. Let the dough cool for 5 minutes until it is warm but not hot to the touch.
• 4. Add the whisked 2 eggs and the grated 200 g Parmesan cheese to the dough; mix until fully incorporated and the dough is elastic.
• 5. With damp hands, shape the dough into small balls, approximately 2‑3 cm in diameter (about 15‑20 g each).
• 6. Place the balls on a baking sheet lined with parchment paper, leaving a little space between them.
• 7. Bake in a pre‑heated oven at 180 °C (350 °F) for 20‑25 minutes, or until the tops are golden brown and the interior is puffed and cheesy.
• 8. Remove from the oven and let cool on the sheet for 2 minutes before transferring to a wire rack.

🔥 Serve

• Serve the Pão de Queijo warm, straight from the oven, as a snack or alongside coffee.
• Pair with a fresh fruit salad or a simple green salad with vinaigrette for a light meal.
• Optional: drizzle with a little extra melted butter or serve with a side of homemade tomato salsa for dipping.