Pao de Queijo, Brazilian cheese cakes with rosemary
What you need:
4 dl tapioca flour
1¼ dl milk
½ dl water
6 tablespoons oil
1½ dl grated parmesan cheese
1 dl shredded Mozzarella cheese
2 tbsp finely chopped rosemary
2 teaspoons salt
Preheat oven to 200 (400 F) degrees.
Combine milk, water, oil and salt in a saucepan and bring to a boil over medium/low high heat.
Add the tapioca flour to the bowl of a stand mixer
Once the milk mixture boils, pour it over the flour
Turn the mixer on and mix it well. The texture will be fondant-like, really white and sticky.
With the mixer still on, add the eggs.
Once the eggs are incorporated, add the cheese, a little at a time, until fully incorporated.
The dough is supposed to be soft and sticky.
A lumps of the mixture into a muffin baking form
Bake for 15-20 minutes or until they are golden and puffed.
Serve them warm! :)
You can add other herbs or beacon and of course any kind of cheese!