Brazilian Cheese Bread II

Earlier this year we made a quick weekend getaway to Atlanta and ate at Fogo de Chao. We both liked all the food, but especially loved the cheese bread (Pao de Queijo).  I made another version of these cheese popovers this summer.  They were good, but not exactly what I was looking for.  I found this recipe and it was spot on!  I added a sprinkle of rosemary on top and they were perfect.  Soft and chewy - just like at Fogo de Chao.  They go great with steak, chicken or pork. 

Brazilian Cheese Bread - Pao De Queijo
bewitchingkitchen.com
(Printable Recipe)

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1/2 cup milk
1/4 cup vegetable oil
1 egg
1 cup tapioca flour
1/4 cup parmesan cheese, grated
1/2 tsp salt

for topping (optional)
fresh rosemary leaves, chopped
kosher salt

Add all ingredients, except those for the topping, into a blender. Blend very well at full speed, stopping a couple of times to scrape the surface of the blender’s cup, making sure no bits of tapioca starch are left unmixed.

The mixture will be a little thinner than pancake batter. Pour the batter in mini-muffin tins, to no more than 3/4 of their capacity. Add a little bit of salt and rosemary on top, place in a 400F oven, and cook for 20 minutes. Most will come out right away without sticking. If some stick slightly, allow them to cool for a few minutes and probe them out gently with the tip of a knife. The recipe makes 20-24 little cheese breads.