Pão de Queijo

Sift the sour tapioca starch (polvilho azedo — it gives the traditional cracked, crispy crust) into a large bowl, add the salt and mix.

In a saucepan, combine the milk with the oil and bring to a boil over medium heat, 3-4 minutes.

Pour the hot liquid into the bowl with the starch, immediately stir with a wooden spatula until small lumps form, and let the dough cool to warm, 15 minutes — it must not stay hot, or the eggs will cook.

While the dough cools, preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.

Beat the eggs into the cooled mixture one at a time, mixing thoroughly by hand each time until smooth.

Add the grated cheese and knead the dough by hand for 3-5 minutes, until it becomes smooth, sticky and elastic.

With oiled hands, shape the dough into balls 3-4 cm in diameter, about 25 g each, and place them on the baking sheet 3 cm apart.

Bake for 25-30 minutes until golden brown, without opening the oven for the first 15 minutes.

Let the buns rest on the baking sheet for 5 minutes and serve warm, while the cheesy center inside is still stretchy.