Little Brazilian cheese breads, golden on the outside, soft and elastic on the inside, with the milky aroma of melted cheese. They are served warm, as an appetizer or for breakfast, just like in Minas Gerais.
Ingredients
- 250 g tapioca starch
- 120 ml whole milk
- 60 ml sunflower oil
- 2 pieces egg
- 60 g grated Parmesan
- 90 g grated Comté
- 1/2 tsp fine salt
Method
- Heat the milk, oil, and salt in a small saucepan until they reach a clear simmer, with visible steam but no heavy, prolonged boiling.
- Pour the hot liquid over the tapioca starch in a mixing bowl and mix with a spatula until you get a thick, granular, and slightly sticky dough.
- Let the dough cool for a few minutes until it is no longer burning hot to the touch, so it doesn't cook the eggs upon mixing.
- Incorporate the eggs one by one, mixing vigorously; the dough will first appear to separate, then become soft, glossy, and sticky.
- Add the grated Parmesan and Comté, then mix until the cheese is evenly distributed and the dough holds together in a soft mass.
- With lightly oiled hands, form balls the size of a large walnut and place them spaced apart on a baking sheet lined with parchment paper.
- Bake in a hot oven until the breads puff up, crack slightly, and take on a golden blond color.
- Let them rest very briefly on the baking sheet, then serve while still warm, when the inside is soft, stringy, and flavored with cheese.
Nutrition
Per serving
- Energy
- 565.6 kcal
- Protein
- 15.05 g
- Carbohydrate
- 57.27 g
- Fat
- 30.99 g
- Fibre
- 0.06 g
- Calcium
- 402.55 mg
- Iron
- 0.18 mg
- Magnesium
- 19.71 mg
