Cheese Puff Bread Recipe- Copy Cat Fogo de Chao Bread
Directions
- 1Preheat oven to 350 degrees.
- 2Grease the inside of a mini muffin tin with cooking spray.
- 3In a medium sauce pan, combine butter, salt and milk.
- 4Bring the mixture to a low boil.
- 5As soon as the mixture boils, transfer it to a mixing bowl.
- 6Using an electric hand mixer or stand mixer, slowly add in tapioca flour, being careful as the hot mixture can spit out.
- 7Add in cheese, eggs, sugar and oil.
- 8Spoon dough into individual muffin tins to about 2/3 full.
- 9Bake for 20 minutes until puffs are golden brown on the tops.
- 10Serve while warm.
Ingredients
- 1 cups tapioca flour
- 0.5 cup whole milk
- 0.25 cup unsalted butter
- 0.5 teaspoon salt
- 2.5 oz Parmesan or Cotija cheese (finely shredded)
- 1 eggs (at room temperature)
- 1 teaspoons sugar
- 0.5 tablespoon olive oil
- Cooking Spray
Equipment
Muffin TinStand MixerHeavy Bottom Sauce Panelectric hand mixermixing bowl
Tips
- You can freeze baked cheese puff bread in airtight plastic bags for up to 6 months.
- Reheat cheese puff bread in an oven preheated to 350 degrees for about 5-10 minutes, wrapped in aluminum foil, to avoid gumminess from microwaving.
- You can use hard cheeses like Pecorino or Parmesan as substitutes for Cotija cheese.
- If the batter is hard to mix in the saucepan, transfer it to a stand mixer, large bowl, or blender.
- Do not overboil the milk/butter/salt mixture as it can make the finished rolls tougher.
- Use whole milk; less than whole milk will result in a watery batter.
- You can refrigerate the dough and bake more rolls the next day by letting it come closer to room temperature.
- For grating cheese, use the paddle attachment on a stand mixer to crumble it.
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