Brazilian Cheese Bread

Whenever I go to a Brazilian Grill, I can't get enough of the cheese bread. The texture is so chewy and unique. I found the recipe! The recipe makes bread as good as what you get in the restaurants. I don't usually post the step by step pictures only because I have a very old camera and I'm lucky to get one good picture but this time I have a few. But I can't seem to rearrange the pictures. I have I left them below for you to see. So without further adieu, I present Brazilian Cheese Bread!

Brazilian Cheese Bread

• 1 egg
• 1/3 cup olive oil
• 2/3 cup milk
• Scant 1 1/2 cups (170 grams) tapioca flour
• 1/2 cup packed queso fresco cheese (Mexican farmer's cheese)
• Mexican farmer's cheese -
• 1/2 teaspoon of salt (or more to taste)

Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.

Here are the pictures from ending to beginning. I don't know why I can't seem to edit them.