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.
Try the recipe and enjoy the delicious combination of flavours with a lively, Brazilian character!
Ingredients:
170 g tapioca flour
160 ml milk
80 ml vegetable oil
1 egg
0.5 tsp salt
85 g mozzarella
25 g Parmesan
Preparation:
1. Bring the milk and oil to a simmer in a pan.
2. Mix the tapioca flour with salt, then add the hot mixture of milk and oil.
3. Add the egg and both types of cheese, finely grated.
4. The final mixture won’t be smooth due to the cheese, but this is perfectly fine.
5. Form 40 g balls with your palms and put them on a large baking sheet lined with parchment paper.
6. 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.
7. 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.
If you share this recipe, don’t forget to add #ArgetaBread 😉
