Pão de Queijo
(Brazilian cheese buns)
Makes about 20 rolls
- Milk -- 1 cup
- Oil or butter -- 1/4 cup
- Salt -- 1/2 teaspoon
- Yuca (cassava) flour -- 1 pound
- Eggs -- 3
- Grated parmesan cheese -- 1 cup
- Preheat oven to 375°F. Bring the milk, oil or butter and salt to a boil in a large saucepan over medium-high flame.
- Remove from heat and slowly whisk in the yuca flour until it forms a smooth batter. Set aside to cool somewhat, 10-15 minutes.
- Beat in the eggs one at a time until they are fully incorporated, then stir in the parmesan cheese.
- Form 2-3 tablespoons of the batter at a time into balls with moistened hands and set on a lightly greased baking sheet. Bake until puffed and golden brown, 15-20 minutes. Serve hot.
- Chipás (Argentina): form the batter into biscuit or donut shapes before baking.
- Try using different types of grated cheese.
- Add a pinch of dried oregano or basil to the batter.
- Cornstarch is sometimes substituted for the yuca flour.