A lovely bag of tapioca flour had been sitting in my store cupboard for way too long, so today, it was transformed into these crazy and wonderfully springy cheese puffs known in Brazil as “Pão de Queijo” (cheese bread).
- 300g tapioca flour
- 240g milk
- 110g butter
- 6g salt
- 100g grated Parmesan (you can also use mature cheddar or similar)
- 2 eggs
How to make them
- Preheat oven to 200°C.
- Prepare a non-stick muffin baking tray (for 12 pieces) by greasing with butter.
- Combine the milk, butter and salt in a medium-sized pot and bring to a boil. Stir frequently.
- Remove the pot from the heat and whisk in the tapioca flour until thoroughly combined. The mixture will turn gelatinous and sticky.
- Whisk in the eggs one by one until smooth.
- Mix in the grated cheese.
- Fill each muffin cup up to about three quarters full.
- Bake until golden brown, about 20 minutes.
You see – these tapioca puffs are the easiest bread rolls you’ll ever make! The buns are crispy outside but have a soft, hollow and very chewy texture inside. Best eaten when still warm, but the buns will be good for a few days.
What is tapioca?
- Tapioca is starch/flour extracted from the root of the manioc plant (also known as cassava or yuca) which is native to Brazil.
- It has very low nutritional value in terms of vitamins, minerals or fibre.
- Tapioca flour is gluten free.
- It’s a very smooth flour which makes a good thickening and binding agent.
- It helps add crispness to crusts and chew to baked goods.