Pao de Queijo (Brazilian Cheese Bread)

Yield: 12-16 Rolls

INGREDIENTS:

1.1lbs Tapioca Starch

- or - 8.8oz Sour Tapioca Starch (Povilho Azedo) and 8.8oz traditional Tapioca Starch

1 teaspoon salt

3.5oz Butter, melted

1 cup Milk

10.5oz Queijo Sao Miguel (Portuguese aged cow milk cheese), shredded

2 eggs

INSTRUCTIONS:

Preheat the oven at 390°F. Prepare a large baking sheet with parchment paper.

In a stand mixer with paddle attachment, briefly combine the tapioca starch and salt.

Warm the milk over low heat, then slowly add the milk and butter to the dry ingredients while the stand mixer is running at a medium setting. Add cheese and last, the eggs, one at a time. Continue to mix until the batter is smooth. It may even be glossy.

Portion the dough into golf-ball size (a small ice-cream scoop is ideal here), then roll each portion with slightly oiled hands to form a consistent shape.

Bake the Pan de Queijo for about 10-12 minutes, or until puffed up and slightly golden..