Cheese Bread Rolls
Ingredients
- 500 gTapioca or Japanese pearls (as fine starch)
- 250 mlWhole milk
- 100 mlSunflower oil
- 2 pcEgg (lightly beaten)
- 150 gParmesan cheese (finely grated)
- 1 tspGray sea salt
- 250 gPolvilho doce (sweet tapioca starch) (sifted)
Method
A thin, crispy crust hiding a stretchy, gooey center. The scent of toasted cheese and baked dough immediately fills the kitchen.
- 1
In a saucepan, bring the whole milk, sunflower oil, and sea salt to a boil. In a large mixing bowl, mix the tapioca and sweet manioc starch. As soon as the liquid mixture rises, pour it all at once over the starches. Mix vigorously: the dough should become sticky and compact.
- 2
Let the dough cool slightly so as not to cook the eggs instantly. Add the first egg and work the mass by hand or with a wooden spoon until it is completely absorbed. Repeat the operation with the second egg. The texture becomes supple and shiny.
- 3
Pour in the grated parmesan. Knead until the cheese is evenly distributed. The dough should be smooth but remain slightly sticky to the fingers.
- 4
Preheat the oven to 180°C. Form small balls the size of a walnut. Place them on a baking sheet. Bake until they are well puffed and the crust is golden and firm to the touch.
Frequently asked questions
How do you get this dish right?
- If the dough sticks too much to your hands while shaping, lightly oil your palms.
- Do not overwork the dough after adding the cheese to maintain the puffiness.
How long does this dish keep?
Store in an airtight container for up to 48 hours. Reheat for 5 minutes in a 150°C oven before serving to restore crispiness.
