(Brazilian Cheese Bread)
Author: Mia_Squaddie Serves: 22 mini breads Time: 15′ prep + 30′
- 2/3 cup milk
- 1/3 cup water
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 6 oz (170 grams) tapioca flour
- 1/4 cup shredded mozzarella (pack a little bit)
- 3/4 cup grated parmesan cheese
- 1 egg
Heat up the milk, water, and oil. Turn off the heat as soon as the mix boils. Mix salt and tapioca flour and pour the hot ingredients over. Mix well with a fork.
Let the mix cool off until it’s just warm (if it’s too hot you’ll cook the egg) and then add the egg and cheese. Mix again.
Bake in a mini muffin pan (prefered) or cookie sheet. I use my cookie scoop (1 1/2 tablespoon) to make them all the same size. Bake for 30 minutes at 350° F. Eat while warm.
Story of the recipe
These are served in Brazilian steakhouses in the US and I absolutely love them.
They mention pao de queijo in the book The Worst Best Man by Mia Sosa that was one of the Sussexsquad Book Club so I thought it would be a nice crossover. 🙂