Homemade Pão de Queijo — sour cassava starch & Minas cheese

Ingredients

• 500 g sour cassava starch (polvilho azedo) (about 4 cups)
• 250 ml whole milk (1 cup)
• 100 ml vegetable oil (about 7 tablespoons)
• 2 large eggs, room temperature
• 250 g grated Minas meia cura cheese (about 2 cups) — or substitute young mozzarella
• 1 level teaspoon salt
• 1 teaspoon baking powder (optional, for extra lightness)

Instructions

1. Preheat the oven to 200 °C (about 400 °F) and lightly oil a baking sheet or line it with parchment paper.
2. In a saucepan, heat the milk, oil, and salt over medium heat until it just begins to boil; remove from heat immediately.
3. Place the sour cassava starch (polvilho azedo) in a large bowl and pour the hot milk mixture over it, stirring with a spoon until incorporated and a hot, grainy dough forms.
4. Let the dough cool slightly (2–3 minutes) so it won't cook the eggs when you add them.
5. Add the eggs one at a time, mixing well until the dough is smooth; stir in the grated Minas cheese and the baking powder (if using) until uniform.
6. Shape balls with lightly oiled hands or using two spoons (about 25–30 g each) and arrange them on the baking sheet, leaving space between each.
7. Bake for 20–25 minutes or until the pão de queijo are puffed and golden. Serve warm.

Tips

• Grate the cheese fresh for better flavor and texture; moister cheeses give a softer interior.
• If the dough is too dry, add 1–2 tablespoons of milk; if too loose, sprinkle in a little more cassava starch.
• For even baking, rotate the baking sheet halfway through the baking time.

Variations

• Replace half of the Minas cheese with mozzarella for chewier, milder rolls.
• Add 1 tablespoon of mixed dried herbs or ground black pepper to taste for an aromatic twist.
• Fill small portions with cubes of guava paste for a sweet 'Romeu e Julieta' version.

FAQ