Ingredients
Equipment
Method
- Prepare the Oven and Pan: Preheat the oven to 200°C (400°F). Grease the cavities of a mini muffin pan very well to help prevent the cheese breads from sticking.
- Blend the Wet Ingredients: Add the milk, oil, and egg to a blender. Blend until the mixture is smooth and fully combined.
- Add the Dry Ingredients and Cheese: Add the tapioca flour, salt, shredded Parmesan, and shredded cheddar to the blender. Blend for about 5–7 seconds, or just until a smooth batter forms. Avoid over-blending; pulse for 4–5 seconds at a time if needed, stopping once the ingredients are smooth and combined.
- Fill the Muffin Pan: Pour the batter into the prepared mini muffin cavities, filling each one only halfway. Leave room for the batter to rise and puff during baking.
- Bake Until Golden and Puffy: Bake at 200°C (400°F) for 15–18 minutes, or until the Brazilian cheese breads are puffed, golden, and lightly crisp on the outside. Avoid overbaking so the centers remain tender and chewy rather than dry.
- Cool Briefly and Serve: Let the cheese breads cool in the pan for 2–3 minutes. Carefully remove them from the pan and serve warm for the best crisp exterior and soft, chewy center.
Notes
- Grease the mini muffin pan thoroughly, as the cheese breads can stick to the pan.
- Fill each muffin cavity only halfway to leave enough room for the batter to puff during baking.
- Blend the batter only until smooth and combined; excessive blending is unnecessary.
- Watch the breads closely toward the end of baking and remove them once they are golden and puffy.
- Avoid overbaking, as the ideal result is a crisp exterior with a tender, chewy center.
- Allow the breads to rest in the pan for 2–3 minutes before carefully removing them.
- These cheese breads are best enjoyed warm, when their texture is soft, chewy, and freshly crisped on the outside.
- Using a kitchen scale can help produce more consistent results.