Brazilian cheese buns

Ingredients

• 180 g Tapioca flour
• 110 g Parmesan, grated
• 170 ml Milk
• 85 ml Olive oil
• 1 1/2 pcs Eggs, lightly whisked
• 3/4 tsp Fresh ground salt

Method

1. Preheat oven to 220°C and line two baking trays with parchment paper.
2. Combine the milk, oil, and salt in the saucepan, and whisking occasionally. Bring it to a gentle boil over medium heat.
3. Remove mixture from heat as soon as you see big bubbles coming through the milk.
4. Stir in tapioca flour and continue stirring until you see there's no more dry tapioca flour.
5. Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment and beat the dough for a few minutes at medium speed until it smooths out and has cooled enough to handle.
6. Whisk the eggs together in a small bowl.
7. With the mixer on medium, beat the eggs into the dough in two additions, whisking after each addition.
8. With the mixer on medium, beat in the cheese until fully incorporated.
9. Using an ice cream scoop, scoop rounded portions of the dough into mounds on the parchment-lined baking sheet, leaving 2-cm space in between.
10. Transfer the sheet with the puffs to the oven and immediately turn down the heat to 180°C.
11. Bake for 25-30 minutes, until the puffs have puffed, the outsides are dry, and they are just starting to color.
12. Set on wire rack to cool before serving.