Pão de queijo

Method

1. Heat your oven to 200 Celsius.

2. Weigh out 250g of tapioca flour and pop it into the bowl of a food mixer along with the salt.

3. Pour the milk, olive oil and water into a saucepan and bring them to the boil. When the liquid is boiling, remove the pan from the heat. Turn the mixer on to low and slowly add the boiled milk mixture a little at a time until it is fully combined with the tapioca. You should have a very liquid dough which, at this stage, looks like a runny white fondant.

4. Keep the mixer running at a low speed and crack in one of the eggs. Mix until the egg is fully incorporated before adding the second. Keep mixing until is smooth and all the egg has been incorporated.

5. Finally, slowly add the grated cheese with the mixer still running until it is well combined.

6. By now your mixture will resemble a batter more than a regular dough. Use a large spoon or a ladle spoon the batter into some mini-muffin trays, filling each section about three quarters full. You will get about 20-25 pieces for this mixture, depending upon the size of your mini-muffin trays.

7. Finally, pop the trays into the pre-heated oven and bake for 20 minutes. Despite the absence of a raising agent, your Pão de queijo will puff up and turn a lovely light golden colour.

8. When they are done, remove the trays from the oven. Taking care not to burn yourself, pop the Pao De Queijo onto a platter and serve while warm.