How To Make Chao Cheese
These addicting Chao cheese bread offer puffy and fluffy Brazilian snacks, made with parmesan, tapioca flour, and milk, for a tasty bite.
Ingredients
- 2 large eggs
- ½ cup olive oil
- 1 cup whole milk
- 10 oz tapioca flour
- 1½ cups parmesan cheese, grated, packed
- 1 tsp salt
Instructions
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Arrange 2 racks to divide the oven into thirds and heat to 450 degrees F.
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Line 2 baking sheets with parchment paper, foil, or a silicone baking mat.
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In a medium saucepan over medium-high heat, place the milk, oil, and salt in and bring to a gentle boil over medium heat. Stir occasionally to prevent burning.
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When bubbles are forming, remove them from heat.
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Add tapioca flour and stir in until completely mixed. The dough will be very heavy and sticky at this point.
- Transfer dough to a stand mixer fitted with the paddle attachment.
- Beat dough for a few minutes until it is slick and cool to touch.
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When the dough is cool enough to hold for a few seconds, beat eggs in 1 at a time, let the mixer incorporate the eggs completely before adding in the next. Scrape down the sides of the bowl if needed.
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Beat in the cheese until fully mixed through. The dough will be soft, lumpy, sticky, and consistency between cake and cookie dough.
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Using a small ice cream scoop, scoop out small balls and place them on the lined baking sheet.
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Place the baking sheets in the oven and immediately reduce the heat to 350 degrees F. Bake for 15 minutes.
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Bake for 10 to 15 minutes more until the puffs have puffed, the outsides are dry, and they are just starting to turn golden-brown on the bottoms.
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Cool for a few minutes and eat warm. Enjoy!
Nutrition
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