Ingredients

125ml milk 3-4 tbsp sunflower oil Pinch of salt 250g tapioca flour, plus extra for dusting2 eggs beaten, plus extra for glazing 125g Parmesan cheese, grated

Pão de queijo

Level One Baker

Method

1 In a small saucepan place the milk, sunflower oil 125ml of water and salt and bring to the boil. Put the flour in a large

bowl and quickly mix in the hot liquid, it will be very sticky. Allow it to cool.

2 Pre-heat the oven to 190c (gas mark 5). Once the dough has cooled place into a food processor add the eggs and

whiz until all of the lumps disappear and it starts to resemble a thick but smooth paste. Add the cheese and whiz again until it’s smooth and stretchy.

3 Turn out onto a well-floured worktop and knead for 2-3 minutes. Divide into 16 and roll into golf ball size and place

spaced apart on a baking sheet lined with parchment. Brush the rolls with a beaten egg and bake for 30 minutes, until well risen and golden brown. These are best eaten warm or on the same day.