Brazilian Pão de Queijo (Cacio e Pepe Spin)
Serves 425 mins prep20 mins cook
Fluffy balls of cheesy, squishy, and airy heaven. Brazilian pão de queijo is the best bread I’ve ever attempted to make & this cacio e pepe spin was sooo delish!
0 servings
What you need
Instructions
Preheat oven to 375F. In a pot over medium-high heat, add in the milk, oil, and salt. Bring to just a simmer. In a large mixing bowl, add in the tapioca flour. Pour the hot milk mixture over the tapioca flour and stir until thick and glossy. Let rest 5–10 minutes. Mix in eggs one at a time until stretchy and smooth. Fold in the mozzarella. Scoop the dough into a muffin tin. Place a cube of pecorino and a couple cracks of black pepper in the center of each one, then seal into little balls. Bake for about 20 minutes, or until puffed up and lightly golden. Grate some extra pecorino on top and a crack or 2 more of pepper. Serve and enjoy immediately!View original recipe