Ingredients:

  • 1 cup Whole Milk
  • 1/2 cup Vegetable Oil
  • 1 teaspoon Salt
  • 2 cups Sour Tapioca Starch (Polvilho Azedo)
  • 2 large Eggs, lightly beaten
  • 1 1/2 cups Shredded Cheese (Parmesan/Mozzarella blend)

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Combine milk, oil, and salt in a saucepan. Bring mixture to a rolling boil over medium-high heat.
  3. Place tapioca starch in a large, heatproof bowl.
  4. Scald: Carefully pour the boiling liquid over the starch all at once. Mix vigorously with a wooden spoon until a shaggy, thick mass forms. This cooks the starch.
  5. Set the mixture aside to cool for 10–15 minutes until it is warm to the touch, not hot.
  6. Once slightly cooled, incorporate the lightly beaten eggs into the starch mixture, one at a time, mixing well after each addition until the dough starts to look slightly smoother.
  7. Add the shredded cheese. Knead briefly by hand until the cheese is evenly distributed and the dough is cohesive but still sticky.
  8. Lightly grease your hands with oil. Scoop portions of the dough (about 1 tablespoon each) and quickly roll them into smooth balls, roughly 1.5 inches in diameter.
  9. Place balls on the prepared baking sheets, spaced about 1 inch apart.
  10. Bake for 20–25 minutes, or until the puffs are gloriously puffed up, golden brown on the edges, and cooked through.
  11. Serve immediately while hot and wonderfully stretchy.