Brazilian Cheese Bread

             Brazilian Cheese Bread 
   Just like a famous Brazilian  restaurant

(my son went to Japan on his mission, there are a lot of Brazilians there, these are close to what he ate-they are a little bit of work  but worth it, my kids gobble these up I double this recipe)

1 c. whole milk
1/2 c. vegetable oil
2 tsp. salt
2 c. (10oz) Tapioca flour
2 eggs
1 to 1 1/2c freshly grated Parmesan cheese
(I use 1/2 sharp cheddar and 1/2 Parmesan) .
 Preheat oven 450F.

  Line baking sheet with parchment paper, or baking liner.

1.  Boil Milk and oil -combine the oil, milk, and salt in a saucepan, and whisking occasionally, bring to a gentle boil over medium heat.  Remove from heat as soon as you see big bubbles coming through the milk.

2.  Add the Tapioca Flour- add all the tapioca flour to the saucepan and stir until you see no dry tapioca flour.  The dough will be grainy and gelatinous at this point.

3.  Cool the dough-  transfer the dough to the bowl of a standing mixer (I use a good hand beater)fitted with a paddle attachment.  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.
4.  Beat in the eggs-  whisk the eggs together in a small bowl.  With the mixer on medium beat the eggs into the dough in two additions.  Wait until the first addition is fully incorporated into the dough before adding the second.  Scrape down the sides of the bowl as needed.

5.  Beat in the Cheese-  with the mixer on medium beat 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

6.  Portion the puffs- using an ice cream scoop, a tablespoon, or a dinner spoon, scoop rounded portions of the dough into mounds on the parchment-lined baking sheet. Space the mounds an inch or two apart.  Dip your scoop in water to prevent sticking.

7.  Bake the puffs- put in oven and immediately turn oven down to 350F.  Bake 25 to 30 min.  until the puffs have puffed, the outsides are dry and they are just starting to color.  Cool briefly and eat.
Leftover puffs can be kept in an airtight container for up to a week.  And re-crisped in a warm oven or toaster oven.

**Makes about 2 dozen

Note:  Bob's Red Mill makes a tapioca flour (I found mine at a local health food store, or local grocery store in the flour section.