Brazilian Cheese Bread
User Reviews
5
Brazilian Cheese Bread
Description
The Brazilian Cheese Bread dough starts by heating a mixture of oil, milk, and salt to boiling, then is removed from heat to immediately incorporate tapioca flour, ensuring the starch gelatinizes properly. After cooling slightly, eggs, minced garlic, Parmesan, and shredded cheese are blended in until smooth. The batter is then scooped into a greased mini muffin tin, filling each cavity about three-quarters full to allow room for rising without spilling over. A sprinkle of garlic powder and dried herbs on top adds flavor depth.
Baked at 400 degrees Fahrenheit, the mini rolls develop a crisp, golden exterior while the interior remains creamy and chewy with melted cheese throughout. These versatile cheese breads can be served warm as snacks, appetizers, or alongside meals. Their subtle garlic infusion and the variety of cheese create a flavorful bite that complements many dishes.
Careful handling of the dough is important; over-mixing may cause hollow centers. The texture of the batter should be similar to thick pancake batter for best rise and consistency. Leftovers are best reheated in the oven or toaster oven to maintain their texture and warmth.
Ingredients
- 2 cups tapioca flour This recipe calls for Tapioca Starch and that is not negotiable. Bob's Red Mill brand of tapioca flour is the same thing as tapioca starch, Bob's Red Mill brand
- 2 egg
- 1 cup milk
- ½ cup butter or vegetable oil, melted
- 1 teaspoon salt
- 2 tablespoon garlic minced
- 1 cup cheese your favorite variety, shredded
- 1 cup Parmesan Cheese grated
Optional for Topping
- 1 pinch thyme or rosemary
- 1 pinch Parmesan Cheese
- 1 dash garlic powder or salt
Instructions
- Preheat oven to 400 degrees. Prepare mini muffin tin with cooking spray. Set aside.
- Pour oil, milk, and salt into a large saucepan, and over medium high heat. As soon as your mixture starts to boil, remove from heat immediately, and add tapioca flour. Stir until blended.
- Transfer to a large mixing bowl.
- Add eggs, minced garlic, parmesan and shredded cheese.
- Using your handheld or stand mixer, blend until smooth. Dough will be sticky.
- Using 2 spoons, in a coffee mug full of water, scoop dough into every cup on your mini muffin pan.
- Sprinkle garlic powder or garlic salt on top of each puff. I always use garlic salt.
- Sprinkle a pinch of dried thyme leaves or basil on top, if desired.
- Bake for 15-20 minutes until golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve immediately.
Notes
- Handle the dough gently to avoid overworking, which can cause hollow cheese puffs.
- The batter should be thick and scoopable like pancake batter, not too runny.
- Fill muffin tin cups about three-quarters full to allow room for rising and puffing.
- Reheat leftovers in an oven or toaster oven to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 233mg | 10% |
| Potassium | 34mg | 1% |
| Fiber | 0.01g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 90mg | 9% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
