Pao de queijo (Brazilian cheese bread)

Ingredients for 12 cheese balls:

-1 1/3 cups (170g) Tapioca flour or starch (See notes) -2/3 cup (160ml) Milk -1/3 cup (80ml) Oil -1 Egg, large -1/2 teaspoon Salt -2/3 cup (85g) Grated mozzarella cheese or any other cheese (see notes) -1/4 cup (25g) Parmesan cheese, grated Directions: 1. Preheat oven to 400°F (200°C). 2. In a large bowl place tapioca flour/starch. Set aside. 3. In a large pan place milk, oil and salt. Bring to a boil. Pour into the tapioca and stir until combined. Add egg and stir until combined. add cheeses and stir until incorporated and a sticky dough forms. Add one exra tbsp tapica flour if necessary. 4. Shape the dough into balls and place on a baking tray lined with parchment paper. Bake for 15-20 minutes, until lightly golden and puffed. 5. Eat warm or let cool. Notes: - This is a gluten free bread. - Which cheese to use for the Brazilian cheese bread: you can use mozzarella, cheddar cheese, gruyere cheese, combination of serval cheese or any cheese that you like. - Whats the diffecence between the tapioca starch and tapioca flour? In short, there is no difference between tapioca flour and tapioca starch. The name on packaging depends on the producers' choices. - You can store Pão De Queijo at room temperature up to 3 days. But they taste the best fresh. - To freeze them, shape into balls, place on the baking try and bring to the freezer. Once they are frozen, transfer to a ziplock bag and keep them in the freezer up to 3 months.