Small Brazilian breads
Pão de queijo
4-5 eggs (if they are large, put 4)
300 g of grated cheese (Gruyere, Emmental, other)
200 ml of milk
100 ml of sunflower oil
500 g of tapioca or manioca strach
1 teaspoon salt
Bring the milk, oil and spices to a boil. Grate or cube the cheese. Stir the eggs with a fork in a small bowl.
Put the tapioca starch in a large bowl and pour over the boiling milk. Stir vigorously with a wooden spoon until you get uniform crumbs, moist and well oiled. Then, add the eggs and whisk again until the mixture is smooth. Then knead the dough for a moment with oiled hands. In the end, you should arrive to a smooth and soft pastry, though compact. Il should detache easily from the sides of the bowl. If it seems too dry, add a little oil. Otherwise, a little starch. As to me, I had to put a little more oil.
Then knead in the the cheese. Shape slightly oval balls (with oiled hands) and place them in a large baking sheet covered with parchment paper.
Bake the Brazilian breads at 180°C until golden brown or about 25-30 minutes. Eat warm, almost immediately out of the oven.