Pao De Queijo Or Cheese Bread Expert?

Filed in Category Cheese Bread

I live in China and used to make pao de queijo using sweet cassava starch (polvilho doce), and it used to work fine. Lately however, everytime i make it, it doesnt work. The consistency feels like a normal bread, instead of that sticky cheese like consistency. The recipe is the same…what could the problem be? I want to blame on the starch…but i am buying the same brand…could it be a seasonal problem? Please let me know…answers both in Portuguese or English accepted. Thanks in advance.

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