Brazilian cheese bread (pão de queijo)

Name: Brazilian cheese bread (pão de queijo)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g Tapioca flour; 125 ml Milk; 60 ml Vegetable oil; 4 g Salt; 2 Eggs, beaten; 75 g Cheddar, finely grated; 50 g Parmesan, finely grated

Little golden puffs that are crisp outside and wonderfully chewy and cheesy inside, made with tapioca flour so they are naturally gluten-free. A breakfast and snack favourite all over Brazil.

Ingredients

250 g Tapioca flour
125 ml Milk
60 ml Vegetable oil
4 g Salt
2 Eggs, beaten
75 g Cheddar, finely grated
50 g Parmesan, finely grated

Method

Heat the oven to 200°C (180°C fan) and line a baking tray with baking paper.
Bring the milk, oil, salt and 60ml of water just to the boil, then pour it over the tapioca flour in a bowl and beat hard with a wooden spoon until it comes together into a sticky, lumpy dough.
Leave the dough to cool for 10 minutes so it doesn't scramble the eggs.
Beat in the eggs a little at a time until smooth and stretchy, then mix in both cheeses.
With oiled hands, roll into walnut-sized balls (about 20) and space them out on the tray. Bake until puffed and golden. Eat warm.