International dishesSavory CakesBrazilabout 45 minutes
Brazilian cheese bread bakes into hollow rolls with a crisp shell and a chewy, slightly stretchy inside. Tapioca starch meets hot liquid, which is what makes them puff without any yeast.
The hardest part is the temperature of the milk and oil mixture, since anything too hot scrambles the eggs as they go in. The dough looks grainy at first, but keep working it as it cools and it turns smooth. Adding the egg a little at a time and beating well gives a silky dough and an even rise.
This batch weighs about 882g, at roughly 305 calories per 100g.
Method
Heat 115ml vegetable oil, 240ml oat milk and 6g salt in a pot over medium heat, stirring gently, until small bubbles form around the edge, then turn off the heat.
Add all 226g tapioca starch to the pot and stir. The mixture will look grainy, so keep working it until it smooths out as it cools.
Beat 3 chicken eggs in a separate bowl and add them to the dough a little at a time, beating with a mixer until smooth.
Add 130g parmesan and beat again until combined.
Spoon the dough into small molds, or line a tray with baking paper and spoon out even portions.
Heat the oven to 180C for 10 minutes, then bake for 25 minutes on the middle rack until the rolls rise high and the tops are golden brown.
Tips
Let the dough cool a little before the eggs go in, since a hot mixture scrambles them.
Tapioca starch is sold in every Vietnamese market and is what gives the rolls their chew.
Parmesan is stocked in large supermarkets, and any hard grating cheese can stand in.
Fill the molds about two thirds full, because these rise quite high.
Warm rolls have a crisp shell and a stretchy middle, and cooled ones come back with 5 minutes in the oven.
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