👨‍🍳 조리법

1. 1

   In a medium saucepan, combine the milk, oil, and salt. Heat over medium heat until the mixture just begins to simmer around the edges. Do not boil. Remove from heat immediately.

   ⏱️ 5 minutes
2. 2

   Place the tapioca flour in a large heatproof bowl. Pour the hot milk mixture over the flour. Stir vigorously with a wooden spoon or heatproof spatula until a sticky, shaggy dough forms. It will look lumpy and somewhat unappealing at this stage.

   ⏱️ 5 minutes
3. 3

   Let the dough cool for about 10-15 minutes, or until it's warm to the touch but not hot. This is crucial to prevent the eggs from cooking. Once cooled slightly, add the eggs, one at a time, mixing well after each addition until fully incorporated. The dough will become smoother and more elastic.

   ⏱️ 10-15 minutes
4. 4

   Add the grated Parmesan cheese to the dough and mix until evenly distributed. The dough will be sticky and soft. You can use a stand mixer with a paddle attachment for easier mixing if preferred.

   ⏱️ 5 minutes
5. 5

   Preheat your oven to 200°C (400°F). Line baking sheets with parchment paper.

6. 6

   Lightly grease your hands with oil or water to prevent sticking. Roll the dough into small balls, about 1.5 inches (3-4 cm) in diameter. Place them on the prepared baking sheets, leaving some space between each ball as they will puff up.

   ⏱️ 10 minutes
7. 7

   Bake for 20-25 minutes, or until the cheese bread is puffed up, firm to the touch, and lightly golden brown on the outside. They should sound hollow when tapped.

   ⏱️ 20-25 minutes
8. 8

   Serve immediately while warm for the best chewy texture. Pão de queijo is best enjoyed fresh.