You’ve posted the best recipe, instructions, and photos I’ve found in my search for details on making pão de queijo. Providing the ideal internal temperature (210°F) and egg volume (1/4 cup each) is immensely helpful for ensuring consistent results. My only criticism is that you mention weighing the tapioca flour in one of your responses, but then do not go on to give a recommended weight. Since most cooks outside the U.S. and many people involved in GF cooking are in the habit of measuring flours by weight rather than by volume, this seems like an unfortunate oversight. Thanks for writing about this versatile and delicious staple of Brazilian cuisine!

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