Pao de Queijo (Brazilian Cheesebread)

• 1/2 cups Whole Milk
• 1/2 cups Water
• 1/4 cups Canola Oil
• 1/4 teaspoons Salt (heaping)
• 2- 1/2 cups Tapioca Flour, Or A Little More As Needed
• 1- 1/2 whole Egg, Beaten
• 4 ounces, weight Granulated Cojita Cheese, Plus Extra For Topping Cheese Breads

1. Preheat oven to 350 degrees F and grease 2 baking sheets.
2. In a saucepan bring the milk, water, oil, and salt to a boil.
3. Remove the pan from heat and set aside.
4. Add the flour in increments, stirring constantly until the dough becomes pliable and can be kneaded with hands.
5. Be patient, the more you stir the more solid the dough will become.
6. Only add enough flour until dough reaches desired consistency.
7. Stir in the beaten eggs then the cojita cheese.
8. Stir until dough becomes thick and can be molded.
9. Add additional tapioca flour if needed.
10. Roll dough into 1 balls and dip the tops into the extra cheese.
11. Place on the greased baking sheets and bake for 20-25 minutes or until cheese becomes golden brown.
12. Note: You can also use granulated parmesan cheese (Kraft) for this recipe.

milk, water, canola oil, salt, tapioca flour, egg, cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/pao-de-queijo-brazilian-cheesebread/ (may not work)