Pão de queijo

In Brazil's Pão de queijo, a moreish snack enjoyed at any time of day, cheese and bread, two traditional favorites around the world, are brought together in glorious union. The gluten-free bread rolls are made with tapioca flour, eggs, and grated curado minas cheese (a cow's milk cheese from the state of Minas Gerais), rolled into little balls, and are crisp on the exterior and soft and chewy on the inside. Keep a watch out for po de queijo packed with cream cheese or various meaty contents and served in fist-sized rolls (or even a cake-sized bake) for a naughty twist.

Ingredients

• 2 cups of sour flour (sour), 1 cup (tea) sweet flour, 1 ½ cups coarsely grated semi-cured cheese, 3 eggs, 1 ½ cups (tea) of water, ¼ cup (tea) of oil, 1 teaspoon of salt, oil to taste for greasing hands

Instructions

• Preheat the oven to 200°C (medium temperature). Separate two medium non-stick baking sheets (if they are not non-stick, grease with a thin layer of oil).
• Place the water and oil in a small saucepan (or kettle) and bring to a boil over medium heat. Meanwhile, in a large bowl, mix the sprinkles and salt – be careful when measuring the sprinkles: as it is a light ingredient, fill the cup with the bag until it forms a mound and then level it with a knife, or fill the cup and give it tap the powder to settle and fill in what's missing.
• As soon as the water and oil mixture boils, slowly pour over the sprinkle mixture, to scald. Stir well with a wooden spoon (or spatula) until all the liquid is incorporated. Wait for the dough to warm up. But wait: if it is hot and you follow the recipe, it will cook the eggs that will be added and melt the grated cheese, making the preparation go wrong.
• Add the grated cheese and mix well.
• In a small bowl, break one egg at a time and add to the dough – if one is spoiled, you won't lose the recipe.
• Mix vigorously with each addition to fully incorporate each egg, preferably with a wooden spoon. The dough won't be smooth, don't be scared it's like that. The texture is a little more rustic, with sprinkles, and a little sticky. The important thing is that all the ingredients are well mixed, without leaving the liquid part of the egg separated from the dough.
• To shape the cheese breads: put a little oil on a saucer to grease your hands; With a spoon, remove a portion of the dough and roll it to the size of a golf ball (about 6 cm in diameter). If your hand starts to stick together, stop, wash your hand, and grease it again. Transfer the shaped cheese bread to the baking sheet and repeat with the rest leaving space between each one – they rise as they bake.
• Bake in the oven for about 40 minutes, until risen and golden. Remove from the oven and serve immediately.