Brazillian Cheese Bread

Salam Sabtu.Resepi roti yang simple dibuat untuk sarapan pagi tadi.Resepi asal dan gambarnya boleh dilihat  disini. 
I really love the spongy cheesy taste of this bread.And using a tapioca flour for making this bread is something that I never heard of.It make it even more interesting to try this isn't it???? I CNP the recipe here for all of us to share.

The recipe as presented is fairly basic. Feel free to dress it up a bit with herbs or spices of your choice.

Ingredients

• 1 egg*
• 1/3 cup olive oil
• 2/3 cup milk
• Scant 1 1/2 cups (170 grams) tapioca flour
• 1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco
• 1 teaspoon of salt (or more to taste)

*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.

Method 

1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.
Enough batter for 16 mini muffin sized cheese breads.

Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

                                                                  happy cooking