pao de queijo II.

So, it seems like this is a great tasting recipe but possibly has too much liquid as written below, or at least we need to look at the tips for how to get things to rise and remain ball-shaped. 

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pão de queijo II.

1 cup milk
4 tbsp butter
1/4 cup peanut or corn oil
1/2 tsp salt, or to taste, possibly up to 1 tsp

2 cups tapioca flour
2 eggs, beaten

1 and 1/2 cup cheese, grated (we used a mix of 50% pecorino and 50% dry mozzarella...the important thing is that it should be mostly hard dry cheese)

Preheat oven to 175C. In a sauce pan, combine milk, salt, oil, and butter and bring to the boil. Remove from heat, stir in tapioca flour, then stir in eggs and cheese. Let cool for 15 minutes or until handleable. With floured hands, shape dough into golfball-sized spheres and bake for 20-25 minutes until puffed up and golden. Serve warm, and I dare you to not eat them all. Makes 9 or 10. Maybe 12.

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