Pao de Queijo help
Tried to make pao de queijo for the second time,
1 3/4 cups tapioca flour
1/2 cup milk
1/2 cup butter/oil
1 teaspoon salt
2 cups cheese
this recipe is similar to what can be found via google except I found it came out very wet so I had to add more tapioca flour.
Am I supposed to knead it for a long time and it would eventually stiffen up ?
What I am getting has a thick dry crust and gummy interior, not light slightly chewy like what I had in churrascaria places.
Any suggestions ?
I've been to Brazil and enjoyed lots of tasty Pao de Queijo, and I have to say, this mix makes a pretty darned respectable version! Unless you're dead-set on a scratch version, you might wanna give it a try. Definitely the most popular brand of mix I saw while over there.
I know some people do not like the powdered mix though -- this thread might help you out too: