Pão de Queijo

Ingredients

• 250 gtapioca starch
• 100 mlmilk
• 50 mloil
• 1egg
• 150 gMinas cheese — grated
• 1 tspfine sea salt

Method

1. Start by preheating your oven to 180°C (350°F) to ensure it's ready for baking. In a medium saucepan, combine 100 ml of milk and 50 ml of oil. Heat the mixture over medium heat until it just begins to simmer, then remove it from the heat. This step helps the tapioca starch absorb the liquid more effectively.
2. In a large mixing bowl, place 250 g of tapioca starch. Pour the hot milk and oil mixture over the starch. Stir with a wooden spoon until the mixture is well combined and slightly cooled. The heat will partially cook the starch, forming a sticky, cohesive dough.
3. Add 1 tsp of fine sea salt and 150 g of grated Minas cheese to the dough. Crack 1 egg into the mixture. Use your hands to knead the dough until it becomes smooth and uniform. The dough should feel slightly sticky but hold together well, indicating it's ready for shaping.
4. Pinch off small portions of the dough and roll them into balls about the size of a walnut. Place them on a baking sheet lined with parchment paper, leaving some space between each ball to allow for expansion during baking.
5. Transfer the baking sheet to the preheated oven. Bake the Pão de Queijo for about 20-25 minutes, or until they puff up and develop a light golden color on the outside. The aroma of cheese should fill your kitchen, signaling they are done.
6. Once baked, remove the Pão de Queijo from the oven and transfer them to a wire rack. Allow them to cool slightly so the crumb can set, which will enhance their chewy texture.
7. Serve the Pão de Queijo warm. They are best enjoyed fresh from the oven, offering a delightful contrast of a crisp exterior and a soft, cheesy interior.