Brazilian
Total Time
20 min
18 rolls
– 1 cup Tapioca flour – ½ cup Milk room temperature – ¼ cup Vegetable oil – 1 Large egg room temperature – ½ teaspoon Salt – ¼ cup Mozzarella cheese – ¼ cup Cheddar cheese
– Preheat the oven to 400 F. – In a blender jar or a food processor bowl, add the tapioca flour, milk, oil, salt and egg. – Pulse it a few times to blend it into a smooth batter. – Add the cheese and just do couple of small pulses to combine everything.
– Grease the mini muffin pan liberally. – Fill each hole halfway with the batter. This allows plenty of space to let the bread puff up. – Bake in the preheated oven for 15 to 20 minutes until the bread is crusty on the outside and lightly browned. Mine took only 15 minutes to bake. – Remove the pan from the oven and let it sit for couple of minutes in the pan. Carefully remove the Pão de Queijo in a bowl and serve warm.