Pão de Queijo (Brazilian Cheese Bread)

I came across this interesting recipe when I trying to use up my topical flour, it has been sitting in my kitchen cabinet for months and it going to expire soon. So I went google and search for recipe that would required topical flour. Tadah I really found a recipe that is using topical flour as the main lead and this is a super easy task and less time consuming to do it.

This cute little small ball are brazilian cheese bread. The texture is chewy which is similar with our local snack, Muah Chee (麻糍). Mine batch of brazilian cheese bread is quite salty, I think I should have reduce the salt because cheese has a hint of saltiness too.

Remember to grease the paper to prevent it stick to the tin or paper, I used the mini muffin tin and mini muffin paper to bake but I didn't gease the paper and it stick to the paper. Oh yeah, & remember stand by and watch your Pão rise up and it really does. I transfer my batter into the oven for about 10 minute later, all the Pão rise rise up and high. Isn't so cute ^^

Recipe source from http://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread/

Ingredient:

• 1 Egg
• 1/3 cup olive oil
• 2/3 cup milk
• 1 tsp salt
• 192 gm tapioca flour
• 76gm cheese

Method:

1. Preheat oven to 200°C. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
2. Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.