Fogo Easy Brazilian Cheese Bread

Prep Time: 5 minutes Cook Time: 15 minutes Servings: Yield enough batter for 16 mini muffin sized cheese breads Source:

Ingredients

1 egg*

1/3 cup olive oil

2/3 cup milk

Scant 1 1/2 cups (170 grams) tapioca flour

1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco

1 teaspoon of salt (or more to taste)

Directions

*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.

Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.