I’ve only had these once in a restaurant, but I recall these being slightly gummy inside, almost mochi-adjacent? Is that correct?
brokenhumerus
What tapioca flour did you use? Because traditionally it’s made with a mix of “sweet” and “sour” tapioca flour, so you get chewy but also a harder shell and a little bit of leavening and structure. I’m asking because the “crust” looks different, I can’t tell why.
Edit: oh god, it’s made on a blender? That’s why it looks weird. The best way to make it is to scald the flour with the wet ingredients, and then add the eggs and mix by hand. It’ll form a dough and then you shape them into balls, freeze, and then bake. Try doing that and it’ll change everything!
I3idz
They’re so beautiful I swear I’ll see these in my dreams tonight. Omw to make these for myself
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[https://freshlymaderecipes.com/cheesy-brazilian-cheese-bread-pao-de-queijo/](https://freshlymaderecipes.com/cheesy-brazilian-cheese-bread-pao-de-queijo/)
What do they look like inside?
Looks delicious! 🤤
I’ve only had these once in a restaurant, but I recall these being slightly gummy inside, almost mochi-adjacent? Is that correct?
What tapioca flour did you use? Because traditionally it’s made with a mix of “sweet” and “sour” tapioca flour, so you get chewy but also a harder shell and a little bit of leavening and structure. I’m asking because the “crust” looks different, I can’t tell why.
Edit: oh god, it’s made on a blender? That’s why it looks weird. The best way to make it is to scald the flour with the wet ingredients, and then add the eggs and mix by hand. It’ll form a dough and then you shape them into balls, freeze, and then bake. Try doing that and it’ll change everything!
They’re so beautiful I swear I’ll see these in my dreams tonight. Omw to make these for myself
Simply the best!!!
Those balls look delicious.
Can’t believe i said that but well they are