Pao de Queijo
Brazilian cheese bread balls made in the air fryer.
ā±ļø Prep: 15 minš³ Cook: 10 min
Ingredients
| 3/4 cup | 180 ml | sweet manioc starch (polvilho doce) (such as YokiĀ®) |
| 3/4 cup | 180 ml | sour manioc starch (polvilho azedo) (such as YokiĀ®) |
| 1/4 cup | 60 ml | whole milk |
| 1/4 cup | 60 ml | water |
| 1/4 cup | 60 ml | olive oil |
| 1 teaspoon | 5 ml | salt |
| 2 | eggs, lightly beaten | |
| 3/4 cup | 180 ml | shredded Cheddar cheese |
| 1/2 cup | 120 ml | finely grated Parmigiano-Reggiano cheese |
Instructions
Prep: 15 m. Cook: 10 m. Ready In: 25 m.
- Preheat an air fryer to 325 degrees F (165 degrees C).
- Mix sweet manioc and sour manioc starches together in a bowl until fully combined.
- Combine milk, water, olive oil, and salt in a saucepan and bring to a boil. Reduce heat and add starches. Stir until liquid is absorbed; the mixture will be very dry. Remove from heat and allow mixture to cool just until safe to handle.
- Add eggs to the starch mixture in the saucepan; mix until smooth and dough pulls away from the sides. Add Cheddar cheese and Parmigiano-Reggiano cheese; mix well.
- Using gloved or lightly oiled hands, pinch off a golfball-sized piece of dough, roll into a ball, and place on a plate. Repeat with remaining dough. Line the air fryer with a piece of parchment paper. Place balls into the basket in batches, approximately 1 inch apart.
- Bake in the air fryer until browned outside, 8 to 10 minutes. Repeat with remaining balls.