Pao De Queijo
1 cup (240 ml)
Whole milk
2 tbsp (28 g)
Unsalted butter
2 tbsp (29 ml)
Any neutral oil (I use vegetable)
3 cups (375 g)
Sweet tapioca flour
1 tsp (5 g)
Kosher salt
2
Large brown eggs, beaten
4 oz (115 g)
Cheese, grated (oaxaca, mozzarella, or parmesan)
Instructions
1.
Set oven to 400 F / 205 C
2.
Combine milk, butter and oil in a small pot and place over medium-high heat. Bring to boil.
3.
Put tapioca flour and salt into mixing bowl of a stand mixer.
4.
Pour in hot milk mixture and mix on low until smooth. It will look soft and stringy.
5.
Once cool to touch, mix in the eggs one at a time until fully incorporated.
6.
Add the cheese to the dough.
7.
Apply some olive oil or butter to several muffin tins. Scoop 1 tbsp of dough into each muffin
8.
Bake for 20 to 25 minutes until lightly golden and and puffed. Serve immediately.