Pao de Queijo
Pao de Queijo
1 ¼ cup Povilho Doce (Manioc Starch)
¾ cup Povilho Azedo (Sour Manioc Starch)
1 tsp salt
¼ tsp baking soda
½ cup milk
2 egg yolks
1 large egg
3 T extra virgin olive oil
4 T (1/2 stick) unsalted butter at room temperature
1 ¾ cup (200g, 7 oz) Minas cheese, cut into small chunks
1 ½ cup (100 g, 3.5 oz) Parmesan cheese, grated
In a bowl, mix together povilho doce, povilho azedo, salt, and baking soda. Reserve.
In a small bowl, whisk together milk, egg yolks, egg, and oil. Reserve.
Pulse the Parmesan and Minas cheese in a food processor and pulse until well combined.
Add the wet ingredients and butter to the food processor. Turn the machine on and let it process for about 2 minutes or until it forms a wet paste.
Transfer to the bowl with the dry ingredients, and carefully mix wet and dry ingredients using your fingers to help incorporate the two together, until they form a dough. The dough should not feel too wet or too dry. Gather the dough inside the bowl, cover with plastic wrap and chill for 2 hours in the refrigerator.
Remove the bowl from the refrigerator. Using an ice cream scooper, make 2 inches balls and place on a buttered sheet pan (or a sheet pan lined with parchment paper).
Pre-heat the oven to 350°F. Bake for 12-14 minutes or until golden brown.
Makes around 40 balls
- It is the Manioc Starch that gives this delicious cheese balls that gooey and chewy texture. While you can substitute fresh Mozzarella, Queso Fresco or Cottage cheese for the Brazilian Queijo Minas, if you substitute the Manioc Starch for any other flour, it won't have that gooey texture anymore.
-Povilho Doce (Manioc Starch) and Povilho Azedo (Sour Manioc Starch) are types of starches extracted from the Yucca vegetable. The Povilho Doce is really the plain starch while the sour one goes through a fermentation process. They can be found in any Brazilian market.
-You can make and freeze them for up to 3 months. Just take one directly from the freezer and pop in the oven!