Pão de Queijo (20 portions) 

Recept by Zulay

Traditional Brazilian Cheese Rolls

Ingredients

• 500 g Polvilho Azedo Yoki (available at mitierra.cz)

• 150 ml vegetable oil

• 150 ml whole milk

• 150 ml water

• 100 g grated Gouda cheese

• 100 g grated mozzarella

• 100 g grated parmesan

• 2 eggs

• 1 tablespoon salt

Preparation

1. Heating the liquids

Pour the oil, milk, and water into a pot.
Heat over medium heat and stir until the mixture begins to lightly simmer (small bubbles appearing is enough).

2. Making the dough

1. In a large bowl, add 500 g polvilho azedo and the salt.

2. Pour the hot liquid mixture over the starch.

3. Mix with a spoon or your hands, then knead until the dough cools slightly.

4. Add the eggs and knead again.

5. Finally, incorporate all three cheeses and knead until you get a smooth dough that does not stick to your fingers.

3. Resting the dough

Cover the dough and let it rest for 15 minutes.

4. Shaping

1. Preheat the oven to 180 °C (about 10 minutes).

2. Line a baking tray with parchment paper.

3. Lightly oil your hands so the dough doesn’t stick.

4. Shape small balls about the size of a walnut and place them on the tray.

5. Baking

Bake at 200 °C for about 10 minutes, or until golden to your liking.

Extra Tips

Less puffed-up rolls:

If you prefer your pão de queijo to rise less, use a mix of:
250 g Polvilho Azedo + 250 g Polvilho Doce.
The result will be more compact and uniform.

Freezing option:

You can freeze the shaped dough balls and bake them later.
Bake directly from frozen — just add 2–3 extra minutes of baking time.