Brazilian Cheese Bread

Ingredients

• Tapioca Flour

  Unknown

  1000g

• Water

  Plain, clean water

  1 cup or 237g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ½ cup or 112g

• Butter

  Unsalted

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  6 large or 300g

• Mozzarella cheese

  Whole milk

  350g

• Parmesan cheese

  Shredded

  350g

• Salt

  Table

  1 tsp or 6g

Directions

1. Mix the oil, butter, water, and milk in a pot and until it boils.
2. Slowly pour the hot mixture on top of the flour.
3. Mix well and let it cool down.
4. Add the eggs and cheese.
5. Mix well with your hands until it's ready to shape the rolls.
6. If the dough is too hard, add cold milk or eggs. If it's too soft, add flour until it reaches the right consistency.
7. Roll the dough into balls a little smaller than golf-sized, or of your preferred size.
8. Preheat oven to 400F.
9. Place the balls on a baking sheet covered with parchment paper and bring it to the preheated oven.
10. Bake for 15-20 minutes or until they are golden and puffed.
11. Serve warm. Enjoy!
12. STORAGE: *After baked*: place rolls in a plastic container and keep at room temperature for up to 2 days or in the fridge for up to a week. No need to reheat if kept at room temperature. But if desired, reheat them in the oven or air fryer. Microwaving is not recommended as it might get "rubbery". *Before baked*: placed rolls in a baking sheet and place it in the freezer overnight. Once frozen, place the rolls in ziplock bags for up to 3 months. Bake them at 400F for 20-30 minutes or until they are golden and puffed.
13. Source: Elizete Alves de Oliveira

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