Pao De Queijo

Pao De Queijo is often called Brazilian Cheese Bun, although in my opinion they are quite similar to choux rather than buns. The methods are also similar, add the eggs gradually to prevent the batter becoming too thin. Many recipes use cassava flour, but others find using sago flour would result in better taste and texture.

Pao De Queijo

Source: Ade Sjarif Murtadho, from NCC Indonesia mailing list

220 grams sago flour
186 grams milk
70 grams butter
95 grams parmesan
2 eggs, lightly beaten
3 grams salt

Preheat oven to 190 Celsius.
Put butter, milk, and salt together in a pan, bring to boil.
Add sago flour, mix until smooth. Let cool for a bit.
Add parmesan and eggs gradually while beating until smooth and fluffy. The batter should hold it shape, stop adding eggs just before it becomes too liquid.
Use buttered hands to shape them into balls, or use a piping bag.
Bake in the preheated oven until well risen and golden.
Enjoy them warm. They would turn elastic and chewy once cooled, but still good.


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