Brazilian Cheese Bread (Pao De-Queijo) (Thermomix)
Bread, Scone, Muffin
Ingredients
1 egg at room temperature
70 g (1/3 cup) olive oil
160 g (2/3 cup) milk *
320 g (1 1/2 cups) tapioca flour **
70 g (1/2) cup cheese (combination of parmesan and mozzarella)
1 teaspoon salt
Description
For a T5 video: https://www.youtube.com/watch?v=JYPd3B5M2oc
TM 31 recipe
The original recipe //rasamalaysia.com/brazilian-cheese-bread-pao-de-queijo/ states 2/3 cup of milk - but I found you needed almost twice this amount. Start with the 2/3 and gradually add until you have a semi liquid (it will still be quite stiff - but you will be able to work with it).
From comments online: The reason the dough is so thick is you are suposed to make balls of the dough on a flat pan not pour into a muffin pan.
Directions
Preheat oven to 200C.
Grease mini muffin pans very well with olive oil.
Into the bowl of the TM place the seed tapioca. Process for 30 seconds on speed 9. Scrape down the sides of the bowl and repeat.
Place all remaining ingredients (flour, egg, oil, milk, cheese) in the bowl process for 30 seconds on speed 5, scrape down the bowl and repeat. At this point I found the mixture a little too thick, so with the motor still running I added more milk until the consistency was a little thinner - I added probably up to another 2/3 cup of milk - the consistency was still quite thick - but I could semi pour it into the moulds.
Place the mixture into the prepared tins, and bake in the oven at 350F for 20 minutes. You may need to rotate the tins half way during baking to ensure even baking of all the bread.
Remove from tins and serve warm.