Pão de Queijo (Brazil)

Preparation

1. 1

   Preheat the oven to 200°C.

2. 2

   Bring the milk to a boil with the neutral oil and a pinch of salt, in a saucepan.

3. 3

   Pour this hot liquid over the cassava flour in a bowl and mix vigorously with a wooden spoon: the flour will slightly cook and turn elastic on contact with the hot liquid, forming a lumpy dough — that's normal at this stage.

4. 4

   Let it cool for 5-10 minutes (the dough should be warm, not scalding, or the eggs will cook on contact), then add the eggs one at a time, mixing well between each (an electric whisk or stand mixer makes this easier), until you get a smooth, sticky, even dough.

5. 5

   Fold in the grated cheese and mix until evenly distributed through the dough.

6. 6

   Lightly oil your hands (the dough is very sticky) and shape small even balls, placing them spaced apart on a baking sheet lined with parchment paper.

7. 7

   Bake for 20-25 minutes, until nicely puffed and golden. Serve hot, they're best straight from the oven: the inside should stay soft and stretchy.