Pão de Queijo Caseiro

This homemade pão de queijo (cheese bread) recipe follows the traditional method from Minas Gerais, yielding a cheese bread that is crispy on the outside and soft and stretchy on the inside, with an intense cheese flavor and perfect texture—no shortcuts or industrial processing involved. ✔︎ Ingredients: 500 g sour cassava starch (*polvilho azedo*) 250 ml whole milk 100 ml vegetable oil (or lard, for a more traditional flavor) 2 medium eggs, at room temperature 200 g meia cura cheese (semi-cured cheese), coarsely grated 50 g grated Parmesan cheese 1 level teaspoon salt ✔︎ Preparation (Step-by-Step): 1. Scald the starch: In a saucepan, heat the milk, oil, and salt until the mixture begins to boil. Pour this hot liquid all at once over the sour cassava starch in a large bowl. Mix well with a wooden spoon until a crumbly dough forms. This step is essential for achieving the right texture. 2. Let the dough cool slightly: Wait about 10 minutes until the dough is warm to the touch. This prevents the eggs from cooking when they are incorporated. 3. Incorporate the eggs: Add the eggs one at a time, mixing well until you obtain a sticky yet homogeneous dough. The dough should slowly pull away from your hands. 4. Add the cheeses: Add the meia cura cheese and the Parmesan. Mix until they are evenly distributed. At this point, the dough will be soft, moist, and slightly elastic. 5. Shape the cheese breads: Lightly grease your hands with oil and form small balls weighing approximately 25 g each. Arrange them on a baking sheet, leaving space between them. 6. Bake correctly: Bake in an oven preheated to 180°C for about 25 to 30 minutes, or until they have risen well and turned golden brown. Avoid opening the oven during the first 20 minutes. #recipe #homemade #cheesebread #recipes #cookingrecipe