São Paulo Pão de Queijo 🧀

Método

1. 1

   Scald the milk with oil and salt, then pour it over the tapioca starch and stir into a loose gel that thickens as it cools.

2. 2

   Beat in the eggs one at a time until the batter is glossy and pipes from a spoon in a slow ribbon.

3. 3

   Fold through a generous handful of grated cheese, keeping the dough soft and tacky.

4. 4

   Oil your hands, roll walnut-size balls and space them on a tray — they double in the oven.

5. 5

   Bake hot until puffed, dry-skinned and faintly golden; serve by the handful, straight from the tin.