Pao de Queijo

Ingredients

• 220 gr sago flour
• 186 grams of liquid milk
• 70 gr butter
• 95 grams of parmigiano-peggiano cheese, grated
• 2 eggs
• 3 grams of salt

The steps

1. Boil milk, butter and salt.
2. Enter the sago flour, stir until not sticky anymore, lift.
3. Move the dough into a shake bowl. Wait a little cold. Shake with mixer (use spiral whisk for bread, because later dough will be heavy and sticky).
4. Add the eggs and parmigiano-reggiano cheese a little until the dough is well blended and sticky.
5. Shape on a baking sheet into a round with hands that have been smeared a little butter. (Dip first into boiled water so the dough is not sticky).
6. Bake with a temperature of 180 degrees Celsius until cooked and browned for about 20-30 minutes.