Pao de queijo is basically cheese-flavored, but I like sweets! This one is for you sweet-lovers. You can enjoy arranging this with chocolate chips, kinako soy powder, or sweet red beans etc. It is springy-springy even when cold!
Crack open the eggs and whisk. Preheat the oven to 180°C. Add the ○ ingredients to a bowl. and mix well with an egg beater. (You don't need to sift).
Add all of the ◎ ingredients to a pot, and turn it on over a low heat. Turn off the heat once it has reached a gentle boil, and add in the powders from step 2 all at once.
Mix well with a wooden spatula. Once you have mixed it to the point where it is smooth throughout, turn it back on over a low heat. Continuously knead with the wooden spatula at this point as well.
The dough will have thickened by now, so keep mixing to keep it from burning, and remove it from the heat once it gathers up and stops sticking to the bottom.
Cool to about skin temperature, then add in the egg a bit at a time, and mix well. Stir in △ after mixing if you like.
Dip your hands in water and roll them up, bake in the oven at 180°C for 15~20 minutes and they are done!
Story Behind this Recipe
I only have eyes for things with a springy texture. Especially when making my beloved pao de queijo, I tried various recipes by making it with shiratama rice flour, glutinous rice flour, and potatoes etc., but making it with tapioca powder was the best! This is a personal preference, but turning on the heat after adding in the tapioca powder will make it even springier. Most pao de queijo is cheese-flavored, but I arranged it in a manner that would compliment sweet red beans.
Make sure that it doesn't burn when you add the powdered ingredients to the pot and turn on the heat. This will turn out to be a rather heavy dough, but keep kneading it without taking a break, and the springiness will increase even more.