Pao de queijo
These Brazilian breakfast buns are a great gluten-free snack.
Ingredients: 320gm or slightly more than 2 cups tapioca flour (sabudana peeth) ½ Cup vegetable/sunflower oil, 1 cup milk, 2 tsp salt, 2 cups finely grated processed cheese.
Method: Heat the oil and milk together in the microwave or stove. Do not bring to a boil. Mix in the tapioca flour and salt into this until fully combined. Cover and place this mixture in the fridge to cool it down to room temperature. Once cool, take it out and add the cheese. Combine it well. If you feel that the dough is runny, add a bit of tapioca flour until the mixture is slightly firm. When rolled into a ball, the ball should hold. Preheat oven to 180° C. Grease your palms and roll out balls approximately 2.5 cm or 1 inch in size. If you make them too big, they will not rise. Place on a baking tray or a cookie sheet. Bake for approximately 20 minutes or until the tops are golden. Serve immediately. Pão de Queijo is best eaten straight out of the oven.
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Chef Nilesh Limaye
