Brazilian Parmesan Tapioca Pão de Queijo — 20 Mini Buns

Preheat oven to 220°C (200°C fan) and line a tray with parchment. Crack two eggs into a clean bowl and finely grate 110 g Parmesan.

Bring 250 ml milk, 100 g butter and 4 g salt just to a boil over medium heat. Remove from heat, add 300 g tapioca starch all at once and stir vigorously until combined.

Let dough cool about 10 minutes until warm but no longer hot. Mix in eggs one at a time thoroughly, then 110 g Parmesan until homogeneous. Dough may remain slightly sticky.

Use two lightly oiled spoons to divide dough into 20 mounds spaced at least 4 cm apart. Bake at 220°C for 25–30 minutes until puffed, golden and no raw dough remains inside.

Rest 3–5 minutes before serving two cheese breads per person. Take care with the hot stretchy cheese inside.