Scalded-Dough Pão de Queijo Cheese Puffs

What you need

• 250 g (2 cups) sour cassava starch, polvilho azedo; or half sour, half sweet tapioca starch
• 160 ml (2/3 cup) whole milk, plus extra if needed
• 80 ml (1/3 cup) vegetable oil
• 1 tsp salt
• 2 large eggs, at room temperature
• 150 g (1 1/2 cups) grated cheese, queijo Minas meia-cura, or half parmesan and half low-moisture mozzarella

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F) and line a baking tray with baking paper.

2. 2

   Tip the starch into a large heatproof bowl.

3. 3

   Bring the milk, oil and salt to a boil in a small saucepan.

4. 4

   Pour the hot liquid over the starch at once and stir hard with a wooden spoon. It will form sticky, crumbly lumps.

5. 5

   Leave the mixture to cool until it feels warm but not hot, 10-15 min.

6. 6

   Add the eggs one at a time, working each in fully with the spoon or a hand until the dough turns smooth, soft and sticky.

7. 7

   Knead in the cheese until evenly spread. If the dough feels dry and cracks, add milk 1 tbsp at a time; it should hold a ball shape.

8. 8

   Oil your hands and roll the dough into 3 cm (1 1/4 in) balls. Set them on the tray 4 cm apart.

9. 9

   Bake until puffed and pale golden with browned bottoms, 20-25 min.

10. 10

    Serve warm. The centres stay chewy and the crust firms as they cool.

Imported from savorylotus.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.