
Preparation: 10 minutes
Baking Time: 15 minutes
Makes 16 (2-inch) puffs
Bake: 150°C for 15minutes
50ml whole milk
50ml water
50ml water
1 1/2 tbsp Vegetable oil
100g Tapioca flour
1/2 tsp salt
1/2 beaten egg
50g parmesan cheese (more if you like it cheesy)
100g Tapioca flour
1/2 tsp salt
1/2 beaten egg
50g parmesan cheese (more if you like it cheesy)
METHOD
- Pre-heat the oven to 150’C. Prepare 2 baking trays and oil them with vegetable oil.
- Place the milk, water, oil, and salt in a saucepan and bring to a gentle boil, stirring occasionally. Remove from heat as soon as you see big bubbles coming through the milk.
- Add all of the tapioca flour and stir until the tapioca flour mixed like a grainy and gelatinous dough.
- Transfer the dough to a standing mixer (Alternatively, you can finish the dough by hand but it is a lot of hand-works) Beat the dough at medium speed until it smooths out.
- Add in eggs a little at a time. Ensure eggs are fully incorporated before adding the second. Scrape down the sides of the bowl if needed.
- Add the cheese and beat until fully incorporated. The dough will be very sticky, stretchy, and soft with a consistency between cake batter and cookie dough. It will not be completely smooth.
- If the dough is too wet, place it in the fridge for 30mins so that it will be easier to form into balls.
- Oil your hands and scoop the dough using a measuring spoon/ice cream scoop (size of 1.5 inches in diameter) and round them up into small balls (golf ball size).
- If you are making it in advance, chill them in the freezer for at least 30mins then bag them.
- Place the baking tray in the oven and bake for 15 minutes. Bake until the puffs have puffed, the outsides are dry, and they are just starting to turn golden-brown on the bottoms, 10 to 15 minutes more. (The tops will not brown much.) Cool for a few minutes and eat warm.