Pão de Queijo

Instructions

1. 1

   Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and lightly grease a standard muffin tin with 12 cups or line a baking sheet with parchment paper.

2. 2

   Combine the milk, oil, and salt in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until steam rises visibly from the surface.

3. 3

   Remove the pan from heat and immediately stir in the tapioca starch with a wooden spoon, mixing constantly for about 2-3 minutes until the mixture forms a cohesive dough ball and cools enough to handle.

4. 4

   Transfer the dough to a medium bowl and let it cool for 3-5 minutes until it is warm but no longer steaming hot, then add the eggs one at a time, beating vigorously with a wooden spoon or electric mixer after each addition until fully incorporated.

5. 5

   Fold in the Parmesan cheese, mozzarella cheese, and white pepper, stirring until evenly distributed throughout the dough, which should look slightly shiny and hold together.

6. 6

   Spoon the dough into the prepared muffin cups until each is about three-quarters full, or drop rounded tablespoons onto the baking sheet spaced about 2 inches (5 cm) apart.

7. 7

   Bake for 20-25 minutes until the pão de queijo are puffed, golden brown on top, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

8. 8

   Remove from the oven and let cool in the pan for 2-3 minutes before serving warm, as they will be very delicate when first removed from heat.