Pao de Queijo (Cheese Puffs-Brazilian)

From: Chef #764865

On Nov 17, 2008

The mixture came out very liquid-y and I was not able to knead or form into balls. Instead I let the mixture sit for a few minutes for it to solidify a little and then put the mixture into mini-muffin tins. I baked them at 350 for 20 minutes as suggested by another reviewer and they came out perfectly - just like the ones I had in Brazil. However, I had enough for far more than 20 pao, so hopefully this freezes well.

From: Chef #951825

On Sep 10, 2008

This is a great recipe! The best Pao de Queijo comes from Minas Gerias. I would have to say this is very close to the ones I have had there. My wife is Brazilian and she was shocked when I made these for her. She said it reminded her of home. There are three tricks you have to do to make this work. 1) Use Tapioca Starch not Flour 2) After you make the mixture, refrigerate it. The balls will come out perfect. 3) Bake at 350 for 25 mins. If you do these things, it will come out perfect. Al

From: Malu

On Nov 20, 2004

I thought I would post a recipe of "Pao de Queijo", but then I found this one.I would like to clear some facts, first Tapioca Flour and manioc starch are the samething, and they can be either sweet or sour. When preparing it, pour the boiling liquid to the tapioca(starch) flour and mix.Also you will get a better result if you use any white cheese ( like cheshire ) . Sorry I live in England so that is what I find here. You all say the dough is to sticky, maybe that is because there is to much liquid to the amount of flour. The recipe I have I use 4 cups of flour to 1 1/2 of liquid. By the way, I am Brazilian.

From: CuisineDuCoeur

On Dec 7, 2007

I was looking for a perfect Pao de Queijo recipe after my Brazilian friend made them for me at her house (she used a pre-packaged mix that she brought from Brazil that I had trouble finding in the US, I think they only sell them in Brazilian grocery stores, but anyways making them fresh is so much better!). I tried several recipes and this one is by far the best in terms of simplicity and producing yummy results. Each time I have made this, I was never able to get my dough to the point of solidity where it can be shaped (although this seems to be the nature of the tapioca flour, once u add it to liquid it tends to liquify very quickly). However, I spoon the batter into mini muffin cups and they turned out wonderfully crisp on the outside and with a nice melty chewy cheese interior. Tip: Don't be tempted to pre-make the dough and freeze them for later use — I did this and froze them in the mini muffin cups, thinking that it would be a breeze to pop into the oven when friends came over. However, once the dough freezes and solidifies, if you pop it straight into the oven, the puffs come out dense like a brick and not nearly as light as when the dough is liquid-y. I might try letting the dough sit for awhile out of the freezer next time before baking, but at least this first attempt was underwhelming.