Pão de Quejio (Brazilian Cheese Rolls
In medium sauce pan, bring the first 4 ingredients to a gentle boil. White foam appears and it starts to bubble ( Do Not bring to a full boil)
1/2 cup vegetable oil( I use half olive/half canola)
1/3 cup water
1/3 cup milk(I use rice milk)
1 tsp salt (Without salt it does not rise properly)
2 cups tapioca flour/starch approximately 8 oz.
2 large eggs-(room temperature)
6 oz. Finely grated Fresh Romano or Parmesan cheese( I prefer Romano)
Add hot mixture to tapioca flour. Mix just until well blended but stop before oil separates out from dough. You can mix by hand with wooden spoon. I put in my electric mixer and use my kneader hook. You will get a white ball. Let rest for 15 minutes.
Once rested add eggs and cheese to Tapioca mixture. Mix well. Depending on humidity sometime dough will be a little running. If it is runny bake in muffin tins.
To form balls use a teaspoon.(1oz scoop) I just gently scrap it out onto my cooking stones or sheet. If do seems a little running you can pan it into lightly oiled cupcake pans. (A 2 oz scoop is ideal for this)
Bake about 15 - 20 minutes for small rolls 25-30 for a 2 oz roll. Bake until tops are brown. They react similar to cream puffs. They should puff up and get a crust on the outside.