Traditional Brazilian Cheese Bread (Scalded Pão de Queijo)

Dry Ingredients (Starches)

• 140g of Sour Tapioca Starch (Polvilho Azedo)
• 35g of Sweet Tapioca Starch (Polvilho Doce)
• 3.5g of Salt (be careful if the cheese is very salty)

Liquids for Scalding

• 87g of Whole Milk
• 17g of Margarine (or lard/oil)

To Finish

• 175g of Grated Semi-cured Cheese (Meia Cura) or Parmesan/Mozzarella blend
• 43g of Eggs (approx. 1 small egg beaten)

1. Preparation and Scalding

1. 1
   Grate the cheese and set aside.
2. 2
   In a large bowl (or mixer bowl), mix the Sour Starch (140g), Sweet Starch (35g), and Salt (3.5g).
3. 3
   In a saucepan, place the Milk (87g) and Margarine (17g). Heat over high heat until it boils and foams up.
4. 4
   Pour the boiling mixture immediately over the starches. Mix well with a wooden spoon to scald all the flour. The dough will turn into a coarse, hot crumb.

2. Cooling and Mixing

1. 1
   Let the dough cool slightly so as not to cook the eggs.
2. 2
   Add the Eggs (43g) and the Grated Cheese (175g).
3. 3
   If using a mixer, use the paddle attachment at medium speed. If by hand, knead well until the dough is homogeneous, smooth, and sticky.

3. Shaping

1. 1
   Grease your hands with a little oil or water to make it easier.
2. 2
   Take portions of the dough and roll into balls of the desired size (traditionally 20g to 30g).
3. 3
   Place on a lightly greased (or non-stick) baking sheet, leaving space between them as they grow.

4. Baking

1. 1
   Preheat the oven to 180°C (350°F).
2. 2
   Bake for about 25 to 30 minutes, or until golden and dry on the outside.
3. 3
   Serve immediately.