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Brazilian Cheese Bread (Pao de Queijo)

Reviewed: Jul. 22, 2011
This is the best recipe i've used to far! I would like to point out a few things to those who've had bad results: 1) heat the water/oil/milk to boiling then the tapioca will seize. 2) when it says to mix till smooth, think more like 10 mins + by hand or use a dough hook on a stand mixer for 3-4 mins...that will help the texture & the air bubbles form. 3) try a mix of parm & queso fresco for a nicer texture.
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