Brazilian Garlic Cheese Roll (Pao de Queijo)

~I am at best, a timid baker. When I came upon a bread recipe which did not involve any time to rise, I was sold. Throw in cheese and garlic, and it’s on my must-try list. Rather than the normal flour or yeast, it utilizes tapioca starch.  The result is an odd, addicting cheesy bread-like texture with a slight chewy springiness of mochi. It makes for a great snack or served alongside a salad or light soup. For my preference, the cheese and garlic is a bit too heavy to be served with pasta or anything creamy.

Original recipe adapted from allrecipes.com.

Special Equipment:

Half sheet-sized cookie sheet

Silpat or Parchment paper

Ingredients:

2 cups tapioca starch

1/3 cup whole milk

1/3 cup water

2 sticks unsalted butter

1 tsp kosher salt

4 cloves garlic- minced

2 eggs- beaten

4oz freshly shaved or grated mixed cheeses (Parmesan, Asiago, Romano)

Directions:

1. Preheat oven to 375 degrees. Line Silpat or parchment paper onto cookie sheet.
2. Place butter, water, milk, and salt into a medium pot, and place over low heat. Once it comes to a boil, remove from heat immediately.
3. Stir and blend in tapioca flour and garlic until smooth. Set aside to rest for 10min.
4. Stir and blend in cheese and egg into the tapioca mixture until thoroughly combined. Mixture will be chunky. A good amount of melted butter will exude from mixture.
5. Roll about ¼ cup-sized balls of the mixture onto cookie sheet.
6. Bake for about 18-20min until tops are lightly browned. More melted butter will exude from rolls as they’re baking.
7. Remove from oven and place onto top of paper towel-lined plate. Serve immediately.