Brazilian Cheese Bread

Instructions

1. Prepare the liquid mixture
   In a medium saucepan, combine the milk, oil, and salt. Bring to a gentle boil over medium heat, stirring occasionally. Once it reaches a boil, immediately remove from heat.
2. Mix with tapioca flour
   Add all of the tapioca flour to the hot liquid mixture and stir vigorously with a wooden spoon until well combined. The mixture will be grainy and gelatinous. Let it rest for about 10-15 minutes until cool enough to handle.
3. Add the remaining ingredients
   Transfer the dough to a stand mixer fitted with a paddle attachment (or use a large bowl and mix by hand). With the mixer on low speed, add the eggs one at a time, waiting until the first egg is fully incorporated before adding the second. Then add the grated cheeses, baking powder, and garlic powder (if using). Mix until the dough is smooth and stretchy, about 2-3 minutes.
4. Form the cheese breads
   Preheat your oven to 350°F (175°C). If using a muffin tin, lightly grease it with butter. With lightly oiled hands, roll the dough into golf ball-sized portions (about 1 1/2 tablespoons each). Place the balls in the muffin tin or on a parchment-lined baking sheet, leaving about 1-2 inches between each ball as they will expand during baking.
5. Bake to perfection
   Bake in the preheated oven for 20-25 minutes, or until the tops are lightly golden. They should be crispy on the outside and soft and chewy on the inside. For extra crispiness, you can bake them for an additional 5 minutes.
6. Serve warm
   Allow the cheese breads to cool for 3-5 minutes before serving. They are best enjoyed warm, straight from the oven when the cheese is still gooey and the exterior is crisp. If not eating immediately, store in an airtight container and reheat in a 300°F (150°C) oven for 5-10 minutes before serving.