#tapioca flour

Brazilian Cheese Ball ( PÃO DE QUEIJO)

4 cups tapioca flour

1 1/4 cups milk

1/2 cup water

6 tablespoons oil

1 1/2 cups grated parmesan cheese

1 cups shredded Mozzarella cheese

2 large eggs

2 teaspoons salt

Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat.

Add the tapioca flour a stand mixer. Once milk mixture boils, pour over flour. Mix it well. The texture will be fondant-like, really white and sticky.

With the mixer still on, add the eggs, one at a time. 

 Then add the cheese, a little at a time, until fully incorporated.The dough is supposed to be soft and sticky. 

To shape the balls, wet hands with cold water and use a spoon to scoop and shape balls a little smaller than golf-sized.

Bake on parchment paper sheet at 400F 15-20 minutes until golden and puffed.

Notes

To freeze them, shape the balls, place them on the baking sheet and bring to the freezer. Once they are frozen, transfer to a ziplock bag and keep them in the freezer up to 3 months.

After a long day at work, I was happily surprised when I came home to find Brazilian cheese bread in the oven courtesy of the hubby! Before we head off to our South American vacation, we figured we ought to pre-game before hand with some Brazilian treats. The goal was to clear the fridge. We have milk. We have eggs. We have cheese leftover from the low-carb biscuits that we made... and lo’ and behold we also have leftover tapioca flour from the honeycomb cake. It’s like the universe is telling us that we have to make this Brazilian cheese bread. 

Ingredients:

1 large egg

1/3 cup extra virgin olive oil

2/3 cup milk

1 1/2 cup of tapioca flour

1/2 cup of cheese (I happen to have shredded cheddar cheese on hand)

1 tsp salt

The recipe is really quite simple and the only tool we really used was the food processor. It’s literally a dump into the food processor and pulse until a smooth consistency. Preheat the oven to 400*F and grease the muffin tin. Once the mixture is smooth, pour into the muffin tin until about halfway or a little more. It only takes about 15-20 minutes to bake. You’ll know it’s ready when the outside is nice and crunchy and the inside is soft and chewy.