Pãezinhos de Queijo

A thin, crispy crust hiding a stretchy, gooey center. The scent of toasted cheese and baked dough immediately fills the kitchen.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 1116
• Protein: 22 g
• Carbs: 165 g
• Fat: 43 g

Ingredients

• 500 g Tapioca or Japanese pearls ( as fine starch )
• 250 ml Whole milk
• 100 ml Sunflower oil
• 2 piece Egg ( lightly beaten )
• 150 g Parmesan cheese ( finely grated )
• 1 tsp Gray sea salt
• 250 g Polvilho doce (sweet tapioca starch) ( sifted )

Instructions

1. Scalding the starch

   In a saucepan, bring the whole milk, sunflower oil, and sea salt to a boil. In a large mixing bowl, mix the tapioca and sweet manioc starch. As soon as the liquid mixture rises, pour it all at once over the starches. Mix vigorously: the dough should become sticky and compact.

2. Incorporate the eggs

   Let the dough cool slightly so as not to cook the eggs instantly. Add the first egg and work the mass by hand or with a wooden spoon until it is completely absorbed. Repeat the operation with the second egg. The texture becomes supple and shiny.

3. Add the cheese

   Pour in the grated parmesan. Knead until the cheese is evenly distributed. The dough should be smooth but remain slightly sticky to the fingers.

4. Shaping and baking

   Preheat the oven to 180°C. Form small balls the size of a walnut. Place them on a baking sheet. Bake until they are well puffed and the crust is golden and firm to the touch.

Chef's tips

• If the dough sticks too much to your hands while shaping, lightly oil your palms.
• Do not overwork the dough after adding the cheese to maintain the puffiness.

Storage

Store in an airtight container for up to 48 hours. Reheat for 5 minutes in a 150°C oven before serving to restore crispiness.