Brazilian Cheese Breads (Pão de Queijo) — Chewy Tapioca Cheese Rolls

• 500 gtapioca starch (Brazilian polvilho doce is traditional)
• 240 mlwhole milk
• 80 mlneutral vegetable oil
• 8 gfine sea salt
• 3large eggs
• 300 gsemi-cured Minas cheese (finely grated; use cheese made with microbial or halal rennet if needed)

Instructions

1. 1

   Heat the oven to 200°C and line 2 rimmed baking sheets with parchment paper. Put the tapioca starch in a large heatproof bowl and break up any lumps with your fingers or a whisk.

2. 2

   Combine the milk, 80 ml oil, and salt in a small saucepan and bring the mixture just to a boil over medium heat. Pour the hot liquid over the tapioca starch in a steady stream while stirring with a sturdy spoon, then mix until the starch looks damp, pebbly, and slightly gelatinized.

3. 3

   Let the mixture cool for 10 minutes so the eggs will not scramble when added. Add the eggs one at a time, mixing thoroughly after each addition until the dough becomes sticky, elastic, and slightly glossy.

4. 4

   Add the grated semi-cured Minas cheese and knead it into the dough with a spoon or lightly oiled hands for 2 minutes. The finished dough should be soft and tacky, but it should hold a rounded shape when scooped.

5. 5

   Lightly oil your hands with 1 tsp oil and shape the dough into 24 balls, each about 35 g. Arrange them on the prepared baking sheets with 4 cm of space between the balls because they will puff as they bake.

6. 6

   Bake for 22 to 25 minutes, rotating the pans halfway through, until the rolls are puffed, lightly golden, and cracked in places. Serve them hot or warm, when the crust is crisp and the cheese-starch center is at its chewiest.