150gof grated cheddar cheeseor any other cheese you prefer, My favourite is a mix of cheddar and Parmesan.
200mlmilk
100mlextra virgin olive oil. You can use melted butter as well.
1tspsea salt
300gtapioca flour
3free-range eggs
extra olive oil for greasing muffin tin
Instructions
Pao de Queijo Thermomic method:
Preheat your oven to 200°C (400°F)
In your Thermomix, add the milk, olive oil, and salt (excluding the cheese). Heat the mixture to 90°C for 5 minutes on speed 1.
Add the tapioca flour to the warm milk mixture and blend on speed 6 for 20 seconds. The result should be a smooth and well-combined dough. Allow the dough to cool down for about 5 minutes.
Now, add the grated cheese and beaten eggs to your Thermomix. Mix the dough for 20 seconds on speed 6. You'll notice the dough turning soft, gooey, and very white.
Transfer the dough to a bowl and let it chill in the fridge for 10 minutes before proceeding to the next step.
Now grease the muffin tin with some extra virgin olive oil. The recipe will make 12 rolls. Using a cookie or an ice cream spoon, scoop the dough into the tins so they are 3/4 full.
Place the muffin tin into a preheated oven and bake for approximately 20 minutes or until they look nice and golden.
Bake at 200'C (400'F) for 20 minutes or until they look nice and golden. They will be crunchy outside and soft and gooey inside.
The stove method:
Preheat your oven to 200°C (400°F) and prepare a baking tray by lining it with some parchment paper.
Place the tapioca flour in a large mixing bowl. Make sure to use a heat-resistant mixing bowl for this step.
In a medium-sized saucepan, heat the milk, olive oil, and salt over medium heat. Heat the milk until it's hot but not boiling.
Pour the hot milk mixture into the mixing bowl with the tapioca flour. Stir vigorously with a wooden spoon until all the ingredients are thoroughly combined. The mixture will form a dough-like consistency.
Allow the dough to cool for about 5 minutes. This brief rest period lets the ingredients settle and makes it easier to work with.
Beat the eggs and add them to the dough along with the grated cheese. Initially, it may seem like they won't blend, but keep mixing—it will all come together in the end. Let it cool in the fridge for 10-15 minutes.
Shape the dough into 1-inch balls, wetting your hands slightly to prevent sticking, and arrange them on a baking sheet lined with parchment paper. You can use a cookie scoop to ensure all balls are the same size.
If your dough is too runny, you can use a muffin tin, like in the Thermomix method above 👆
Bake for approximately 20 minutes or until the cheese bread puffs up and turns golden brown. The outside will be wonderfully crunchy, while the inside remains soft and gooey.
Serve immediately.
Notes
I used two different kinds of muffin tins. One traditional and one silicon. The bread is puffed in a silicon tin way more than in a traditional one. My kids ate all the puffy ones before I even could take photos. Next time I make them, I will update the photos :)