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Ingredients:
1 cup (240 milliliters) whole milk
1/2 cup (120 milliliters) vegetable oil
2 cups (240 grams) tapioca flour (I used Bob’s Red Mill)
2 eggs
1 teaspoon (5 grams) salt
1 cup (120 grams) Parmesan cheese, get a small block of Parmesan and shred it yourself… it makes a BIG difference
3/4 cup (75 grams) sharp or medium cheddar cheese shredded (shred yourself, just like the Parmesan)
Instructions:
Combine the milk, oil, and salt in the saucepan, and whisking occasionally, bring it to a gentle boil over medium heat. Remove from heat as soon as you see big bubbles coming through the milk.
Add all of the tapioca flour to the saucepan and stir until you see no more dry tapioca flour. The dough will be grainy and gelatinous at this point.
Transfer the dough to the bowl of a standing or handheld mixer, or you can do the next few steps by hand.
Beat the dough for a few minutes at medium speed until it smooths out and has cooled enough that you can hold your finger against the dough for several seconds.
Whisk the 2 eggs in a separate bowl.
With the mixer on medium, beat the eggs into the dough in two additions. Wait until the first addition has been fully incorporated into the dough before adding the second. Scrape down the sides of the bowl as needed.
Add in the cheese until fully incorporated. The resulting dough will be very sticky, stretchy, and soft with a consistency between cake batter and cookie dough.
Scoop the Brazilian cheese bread dough balls into the greased silicone muffin tins.
Bake the puffs at 200F for approximately 1 hour or until the outsides are dry, and they are JUST starting to color. Do not over bake! Cool briefly, eat and enjoy!
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Негізгі бет Тәжірибелік нұсқаулар және стиль BRAZILIAN CHEESE BREAD - OUTDOOR OMNIA OVEN COOKING
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