Another Brazilian Cheese Puff Recipe and a Tian

I like this recipe for Pao de Queijo even more than the ones I posted yesterday. I'm trying another recipe today so I will let you know which one is the best. If you are GF, you can make these larger and use them as buns for sandwiches.

The dough is unusual, by bread standards, but the end result is addictive.

1/2 cup whole milk
1/4 cup vegetable oil
1/2 teaspoon salt
1 cup tapioca flour
1 large egg
1/2 – 3/4 cups grated cheese of choice. I used a mix of mozzarella and parmesan.

Heat the oven to 450°F. Line a baking sheet with parchment paper.
In a medium saucepan, heat the milk, oil, and salt over medium heat until it comes to a gentle boil. Stir occasionally. Remove from the heat when large bubbles start to form.
Add the tapioca flour and stir to incorporate completely. The dough with be grainy and gelatinous.
Transfer to the bowl of a stand mixer. Use the paddle attachment and beat for several minutes to cool down the dough. It should be cool to the touch.
Beat in the egg until fully incorporated, scraping the bowl if needed. Beat in the cheese. The dough will be sticky, soft, stretchy, and not completely smooth.
Use a cookie scoop, dipped in water, to portion out the buns onto the parchment paper lined baking sheet.
Place in the oven and lower the heat to 350°F. Bake for 15 minutes, rotating halfway through. Bake for another 15 minutes, or until puffed and dry to the touch, with the bottoms just starting to turn golden brown. Let cool slightly and eat warm.
Most people like to eat these warm, so if you have extra, you can re-crisp them in a warm oven. I find that the cheese flavor is stronger when they are eaten at room temperature.

When you add the egg, it looks like it won't combine with the dough. Just give it a minute or so and it will blend in.

I used a 2 tablespoon scoop for mine.

They should be crunchy on the outside.

And stretchy and chewy on the inside. I gave these to my daughter and The Chef. He was off yesterday so I made them dinner.

I was overloaded with tomatoes from my garden so I made them a quick tian.

Saute' 2 large onions with 4 minced garlic cloves in a couple tablespoons of olive oil. Sprinkle with salt and pepper. Spread this evenly in a 9X13 oiled pan.

Slice tomatoes, zucchini and new potatoes into uniform slices. Mine were about 1/4 inch thick. Alternate them and line them tightly on top of the onions.