Pao De Queijo Brazilian Cheese Bread

Tap an ingredient or step to check it off.

1. 1Step 1: Line a baking sheet with parchment.
2. 2Step 2: Place tapioca flour in the bowl of a stand mixer fitted with a paddle, or a large bowl to accommodate hand beaters.
3. 3Step 3: In a saucepan, combine milk, water, oil and salt, bring to a simmer (do not boil) and carefully pour over flour.
4. 4Step 4: Start mixer on the lowest setting so flour doesn't fly everywhere then increase to low/medium until fully combined and no trace of dry flour is visible - dough will be white and sticky and cool as you go. Mixing will take a good 5 minutes.
5. 5Step 5: Allow dough to rest for a few minutes.
6. 6Step 6: Add eggs one at a time until fully incorporated. Be patient, this takes a couple of extra minutes but it will come together.
7. 7Step 7: Add cheese in batches until fully combined. The dough is supposed to be sticky and soft but if you're concerned it's too soft, you may increase tapioca flour 1 tbs at a time. Be careful not to add too much or bread will not be chewy in the middle and texture will be grainy. Mix cheese in on low.
8. 8Step 8: Allow dough to rest for 30 minutes.
9. 9Step 9: Preheat oven to 400F.
10. 10Step 10: Using an ice cream scoop (size 40 - about 2 Tbs) and wet hands to help shape them (if necessary) scoop even amounts of dough about this size of a ping pong ball. You may need to rewet your hands as you go. Place on prepared baking sheet separated by about 2 inches (more is not necessary, a little tighter okay as these will only spread a small amount).
11. 11Step 11: Bake for 15-20 minutes until they are puffed and golden brown. Serve immediately.