Pão de Queijo, Brazilian Cheese Rolls

📝 Ingredients

• 250 g cassava starch (also sold as tapioca flour)
• 150 ml semi-skimmed milk
• 40 ml sunflower oil (+ a few drops for your hands)
• 1 level tsp fine salt
• 2 eggs
• 60 g grated Parmesan
• 80 g grated Emmental

🍴 Utensils

• Large heatproof mixing bowl
• Saucepan
• Wooden spoon
• Bowl and fork
• Baking tray
• Baking paper

📖 Steps

1. Preheat the oven to 200 °C (conventional, not fan) and line the baking tray with baking paper. Put the cassava starch and salt in the large mixing bowl, then beat the eggs with a fork in a bowl.
2. Bring the milk and oil to the boil in the saucepan over a medium heat, keeping an eye on it: as soon as it rises, take it off the heat. Pour it straight onto the starch, stirring vigorously with the wooden spoon: sticky lumps will form, which is normal.
3. Leave to cool for 10 min, stirring occasionally, until the dough no longer burns your fingers: if it's still too hot, it would cook the eggs and the rolls wouldn't puff up properly.
4. Add the beaten eggs in three batches, working the dough with the spoon and then by hand for 2 to 3 min after each addition. At first it slides around and seems to refuse to come together, then it becomes smooth, soft and sticky. If it turns runny, keep the rest of the egg to glaze the rolls.
5. Work in the grated Parmesan and Emmental and knead for another 2 min, until the cheese is evenly distributed through the dough. It should be soft and slightly sticky, but hold its shape as a ball without slumping.
6. Lightly oil your hands, take walnut-sized portions of dough (about 30 g) and roll them into smooth balls. Place them on the tray 3 cm apart, as they puff up, then brush with any leftover egg: you should get about 20 balls.
7. Bake for 20 to 25 min, until the rolls are well puffed, golden and slightly crisp to the touch. Don't open the oven during the first 15 minutes, or they will collapse. Serve warm, 5 rolls per person: that's when the inside is soft and stringy with cheese.