Tried to make pao de queijo for the second time,
1 3/4 cups tapioca flour
1/2 cup milk
1/2 cup butter/oil
1 teaspoon salt
2 cups cheese
this recipe is similar to what can be found via google except I found it came out very wet so I had to add more tapioca flour.
Am I supposed to knead it for a long time and it would eventually stiffen up ?
What I am getting has a thick dry crust and gummy interior, not light slightly chewy like what I had in churrascaria places.
Any suggestions ?