Pão de Queijo Tostado

Pão de queijo, the beloved Brazilian cheese bread, has its origins in the state of Minas Gerais. This delightful snack has captured the hearts of many with its crunchy exterior and soft, cheesy interior. Originally developed by enslaved Africans during the colonial period, pão de queijo was a simple recipe using cassava flour, known as polvilho. Over time, the recipe evolved to include cheese, becoming what we enjoy today.

Ingredients

• Tapioca flour - 2 cups
• Whole milk - 1 cup
• Vegetable oil - 1/2 cup
• Salt - 1 teaspoon
• Egg - 2 large
• Grated parmesan cheese - 1 cup
• Grated mozzarella cheese - 1 cup

Preparation

Begin by preheating your oven to 400°F (200°C). Next, in a medium saucepan, combine whole milk, vegetable oil, and salt. Bring these ingredients just to a boil over medium heat. Be attentive as you'll want to remove it from the heat as soon as it starts boiling.

Pour the hot milk mixture over the tapioca flour in a large bowl. Stir with a wooden spoon until thoroughly combined, forming a lumpy dough. Allow the dough to cool slightly before the next step to prevent cooking the egg added in the following phase.

Mixing

Once the dough is pliable, add the egg, one at a time, mixing well after each addition. The dough should be smooth and slightly sticky. Incorporate the grated parmesan cheese and grated mozzarella cheese, making sure everything is well combined. If the dough feels too wet, adding a little more tapioca flour could help achieve the desired sticky consistency.

Shaping the Pão de Queijo

To shape the dough into little balls, use an ice cream scoop or tablespoon to measure even portions, and grease your hands with a bit of vegetable oil to prevent sticking. Place each dough ball onto a baking sheet lined with parchment paper, spaced about 2 inches apart.

Baking

Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the pão de queijo are puffed and golden. For an extra toasty version, consider cooking them an additional 5 minutes. Be sure to use a cooking timer to keep track.

Serving and Enjoying

These delightful buns are best enjoyed fresh out of the oven while the cheese is still melted and the outer shell is perfectly crisp. They're fantastic on their own or paired with a thick cup of Brazilian coffee. Feel free to explore adding sides like pâté or butter for a more robust snack experience.

Storage

If you happen to have any leftovers—unlikely as that may be—these can be stored in an airtight container for up to three days. For longer preservation, consider freezing the dough before baking. When ready to eat, simply bake from frozen, adjusting to a slightly longer cooking timer to allow them to bake perfectly through.

Conclusion

Pão de queijo has stood the test of time and trends, holding a special place at the table during all kinds of gatherings. With its simple ingredients and satisfying flavor, it captures a part of Brazilian identity. Enjoy making and savoring this treat!