Pao de Queijo 3

Recently I been trying out different Pao de Queijo recipes.  So far I was only happy with one that I felt was closer to what I wanted.  Thus when I saw DP baking from another recipe, I was eager to start up my engine again.  Especially kids are coming home late and this will be good as their snack.

Putting the batter together was really easy.  I have already weighed out all ingredients so I no longer need measuring cups, spoon etc, just one bowl.  Easy peasy.  In fact, if you fear the washing up part, this recipe will suit you.  
Initially I was concern as the batter was quite watery but since I trust DP for she is the baking expert and hers turned out beautifully.  

I used a mini muffin tray pan to create bite size but I couldn't fill up the 24 holes and only managed 20 pcs.  Next round, I think I can churn out 21 pcs instead or might even bake double quantity.

Verdict: Totally addictive, the cheese flavour came out really well.   Hubby couldn't even wait for it to cool down and he chomped down two pcs at one go.

When eaten fresh, it has a crusty skin and a chewy innard.  I believe the flavour goes very well with beer!  If not, this is good on its own too.

Source: The Best Bites

What you need:

20 pcs

1 large egg
130g milk
58g canola oil
127g tapioca flour (sometimes labeled tapioca starch) no substitutions
½ tsp kosher salt
35g grated cheddar cheese* (preferably medium or sharp)
35g grated Parmesan cheese


Method:

Preheat oven to 180 deg.

Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. 

Add cheeses and pulse 2 times.  

Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.  

Sprinkle a bit of parmesan cheese on top.

Bake for 15-20 minutes until puffed and golden. 

Remove from oven and cool for a few minutes before removing rolls from pan. 

Serve warm.  

Cheers!