Mini bread buns with tapioca and cheese

Name: Mini bread buns with tapioca and cheese
Total time: 40 min

40M

The mini bread buns with tapioca and cheese hail from Brazil. Tapioca flour is a type of starch obtained from the roots of the cassava plant, which is most commonly used in cooking as an excellent thickening ingredient. In addition to tapioca, the mini bread buns contain a fair amount of cheese, which makes them a perfect companion for your favourite Argeta, the No. 1 meat and fish pâté in Europe.

Ingredients

tapioca flour170 g
milk160 ml
vegetable oil80 ml
egg1x
salt0.5 tsp
mozzarella85 g
Parmesan25 g

Try the recipe and enjoy the delicious combination of flavours with a lively, Brazilian character!

Preparation

Bring the milk and oil to a simmer in a pan.
Mix the tapioca flour with salt, then add the hot mixture of milk and oil.
Add the egg and both types of cheese, finely grated.
The final mixture won’t be smooth due to the cheese, but this is perfectly fine.

Form 40 g balls with your palms and put them on a large baking sheet lined with parchment paper.
Preheat the oven to 200°C, then bake the mini bread buns for 15–20 minutes. The buns must be golden in colour, with the baked cheese showing nicely on the surface.
After baking, leave the mini bread buns with tapioca and cheese to cool down, or if you can’t resist the delicious aroma – enjoy them while still warm.