Brazillian Cheese Balls (pão De Queijo) 5

Years ago, I was totally crazy about Brazillian Cheese Balls (pão de queijo).  A group of us in a baking interest group was trying to replicate those that sold in a bakery in Shaw House.   

After an exhibition, I realised that they are baked using a premix.  Of course I was disappointed as I never was able to match that texture.Nevertheless, I am not into premix so I rather short change a little to have a healthier version.Thanks TT for sharing the source.

Findings: Since I have arrowroot flour on hand, I decided to use that instead of tapioca flour.
These did not deflat quickly.  It did sustain its shape even after I finished washing up.
The taste is good and I strongly recommend using hard cheese for this recipe.
Definitely a keeper.
Adapted

What you need:
100g Gruyere cheese, cut into small squares 160g fresh milk
60g grape seed oil
1 egg
170g arrowroot starch or tapioca starch1 tsp salt
Method:
Preheat oven to 220°C. Grease a mini muffin tray generously.
Grate cheese(Place cheese in bowl and grate 10 sec/speed 9)
Combine all ingredients together.  Mix until incorporated.(Add all remaining ingredients blend 20 sec/Sp 6)
(Scrap down mixing bowl, blend further 5 sec/Sp 8)
Using an ice cream scoop, fill ¾ full on each mold.

Bake for 12-15 min until golden and puffed up.If you have enjoyed this post by Rumbling Tummy, be sure to follow her on Facebook, Instagram, Pinterest, Twitter and Google+ .