Pão de Queijo

Ingredients

• 1 cup whole milk (240 ml)
• 1/2 cup vegetable oil (120 ml)
• 2 teaspoons salt (10 grams)
• 2 cups tapioca starch (300 grams), also called tapioca flour
• 2 large eggs (100 grams)
• 1 1/2 cups grated Parmesan cheese (150 grams)
• 1/2 cup grated mozzarella cheese (50 grams)
• 1/4 teaspoon white pepper (0.5 grams)

Instructions

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. 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. 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. 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. 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. 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. 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. 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.