These amazingly tasty (and moreish) Brazilian cheese bread balls are a great treat. Make plenty as they are sure to be snapped up quickly. We often use the residual heat in our Amigo Oven after cooking a roast to cook these delicious snack. (oven may need to be re-fired for a few minutes to get up to desired heat).
Ingredients
- 2 eggs
- 250g grated mature cheddar or parmesan (or any flavoursome hard cheese)
- 200g unsalted melted butter
- 1 flat tbs salt
- 600g tapioca flour (sweet) – Tapioca flour can be purchased from Brazilian or Chinese delicatessen.
- 250ml whole milk + 250ml water
- Oil for greasing
Method
- Fire up your Amigo outdoor wood fired oven to its maximum temperature and allow to cool until around 200-220°C. Remove all fire & ashes and use residual heat only. (or use heat after cooking a long roast)
- Next, bring your milk, water, butter and salt to a boil. Remove from the heat and add in your tapioca flour, stirring vigorously. Allow to cool slightly.
- Then mix the dough using an electric hand whisk or mix by hand. Beat your eggs in, one at a time until your dough is glossy. Add your cheese and whisk again until fully combined.
- Using 2 tablespoons or the palm of your hands (covered in a little butter) making small balls. Place on a greased baking tray approx. 5cms apart as they grow in size.
- Place your tray into your wood fired oven and bake for around 25-30 minutes until golden. Take out of your oven -they are best eaten while still warm.