Pão de Queijo (Chewy Cheese Buns)

Preparation

1. Step 1

   Prepare the buns: Add milk, oil and ¼ cup water to a small saucepan and bring to a boil over medium heat.

2. Step 2

   Meanwhile, add tapioca starch and salt to the bowl of a stand mixer fitted with a dough hook or paddle attachment and mix to combine. Carefully add hot milk mixture and mix on low until the tapioca mixture cools slightly and begins to form a ball, about 3 minutes.

3. Step 3

   Add the egg and mix, gradually increasing speed to medium-high, until fully incorporated, about 3 minutes. The dough will be very sticky and may break apart before coming back together. Add the cheese and mix just until evenly distributed. Refrigerate the dough for at least 1 hour or cover tightly and refrigerate dough overnight, until ready to bake.

4. Step 4

   Heat the oven to 400 degrees. Line a sheet pan with parchment paper. With slightly damp hands, portion dough into 24 balls that are about 1½ inches in diameter (about 35 grams each) and place on the pan at least ¾ inch apart.

5. Step 5

   Bake until the tops are golden, 20 to 25 minutes. Allow to cool for 5 minutes before serving. The buns are best served warm or at room temperature.

6. Step 6

   While the cheese balls bake, make the guava dipping sauce, if you like. In a small saucepan over medium high heat, combine the guava paste, chiles, a pinch of salt and 1 cup of water. Bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally. As the mixture heats, use a fork to break up and mash the guava paste and chiles until the guava paste dissolves into a smooth purée, about 15 minutes.

7. Step 7

   Allow the mixture to cool slightly before pressing it through a mesh sieve. Stir in vinegar and mix well. Taste for seasoning, adding more vinegar or salt if desired. Mixture will thicken as it cools. Serve as a dipping sauce for the warm cheese buns.