I looove cheese bread! A Brazilian delicacy which comes from the region of Minas, in the South East of Brazil.
I haven’t had them in a long time, because they are not friendly to my weight loss goals! So, when I was working for some recipes for my upcoming book, where I share light versions of Brazilian favorite recipes, I decided to experiment and work on bite sizes of my favorite Brazilian bread and it worked!
The bite size portion allows you to enjoy this delicious treat and not feel guilty! Are you ready?
1 cup of whole milk
1/2 cup of vegetable oil
1 tsp of salt
2 cups of tapioca flour ( I’ve found it in my gluten free section)
1 1/2 cups of Parmesan cheese or Minas cheese which has less calories than parmesan, but can only be found in Brazilian stores (I recommend that you get a small piece of Parmesan and shred it yourself)
Preheat oven to 375 degrees
Combine the milk, oil, and salt in the saucepan, and whisking occasionally, bring it to a gentle boil over medium heat. Remove from heat as soon as you see the milk bubbling.
Add the tapioca flour to the saucepan and stir until you see an uniform consistency. The dough will be grainy and gelatin like, at this point.
Transfer the dough to the bowl of a standing mixer (or you can do the next few steps by hand)
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 30 seconds.
Beat the eggs together in a small bowl. With the mixer on medium, beat the eggs into the dough, slowly adding them. Make sure it is all mixed.
With the mixer on medium, beat in the cheese until fully incorporated. The resulting dough will be very sticky, a little stretchy, and soft with a consistency between cake batter and soft cookie dough.
Using a small ice cream scoop ( half size of a regular scoop or make it by hand), scoop the dough into small balls on the parchment-lined baking sheet. Space the balls an inch or two apart.
Dip your scoop in water or cooking spray to prevent sticking.
Bake for 20-25 minutes, until the balls have puffed, the outsides are dry, and they are JUST starting to color.
Cool briefly and enjoy!
I can’t wait to hear what you think of my recipe! As usual, give us a Trendy Shout!