Perfect Pao De Queijo

• 份量: Servings: 48
• 活動時間: 10 minutes
• 總時間: 30 minutes

食材

2 cups tapioca flour

1 cup whole milk

2 large eggs

1/3 cup vegetable oil avocado oil or light olive oil

½ cup shredded sharp cheddar cheese

½ cups shredded mozzarella cheese

1 teaspoon salt

½ teaspoon garlic powder

步驟

Preheat the oven to 400 degrees F. Set out several mini muffin pans. Spray them generously with nonstick cooking spray. (Or brush generously with oil.)

In a blender, combine all the ingredients. Cover and puree until smooth and frothy.

Use a spoon to portion the batter into the muffin pans, filling the wells ¾ full.

Bake undisturbed for 19-20 minutes until golden and puffed.

If you needed to repeat with the remaining batter, puree the batter another 30 seconds to create additional froth before re-spraying and refilling the pans. Serve warm.

筆記

Store cooled Brazilian cheese bread in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

You can place the cheese puffs on a baking sheet and reheat all of them later, if needed. 350 degrees for 5 minutes.