Brazilian Cheese Bread (Print Version)

# Ingredients:

01 - 1 and a half cups of tapioca starch.
02 - 1/2 cup of shredded cheese.
03 - 1 room-temperature large egg.
04 - 1/3 cup of olive oil, plus extra for greasing the pan.
05 - 2/3 cup of milk.
06 - A teaspoon of salt.

# Instructions:

01 - Set your oven to 400°F and grease the mini muffin tray lightly with olive oil.
02 - Crack the egg into a blender and pour in the olive oil and milk.
03 - Next, measure out the tapioca starch and drop it into the blender.
04 - Toss in the shredded cheese and sprinkle the salt.
05 - Blend everything until the mix is smooth, scraping down the sides if needed.
06 - Carefully pour the batter into the muffin wells, filling them almost to the top.
07 - Pop the tray into the preheated oven and bake for 15-20 minutes.
08 - Keep an eye on it! The rolls are ready when they puff up and have a golden-brown color.
09 - Take them out and let them sit on a cooling rack for a few minutes.
10 - Enjoy them warm for the best taste and texture.
11 - Once they’ve cooled, store extra rolls in a container with a tight lid.
12 - Heat leftovers up briefly before eating if they aren’t fresh anymore.
13 - If you’d like, you can refrigerate the batter for up to one week.
14 - For cold batter, let it warm up to room temperature before baking.
15 - Whisk the chilled batter well so it’s smooth again before pouring.

# Notes:

01 - This is a classic recipe from Brazil.
02 - No gluten here—it’s naturally free of it!
03 - Blender makes it super quick and easy.
04 - Has a soft and chewy texture, kind of like mochi!

Back