Ingredients
- 250 g sour cassava starch (polvilho azedo)
- 120 ml milk
- 60 ml oil
- 1 egg
- 120 g grated aged cheese
- 1 teaspoon salt
Step-by-step
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- Put the milk, oil and salt in the mixing bowl: heat 5 min/90°C/speed 2.
- Add the cassava starch all at once and mix 30 sec/speed 4 to scald it.
- Let cool 10 minutes. Add the egg and cheese: knead 2 min, lid closed, dough mode.
- Check that the dough is sticky but manageable with greased hands.
- Shape into small balls and place them on a tray with baking paper.
- Bake 20 minutes at 200°C until golden and puffed.
Tips
- Polvilho azedo gives it the characteristic chewy interior.
- Serve hot, fresh out of the oven, for the best texture.
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