Pão de Queijo (Brazilian Cheese Bread)

Method

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1. 1Preheat the oven to 200 °C and line a baking sheet with parchment. Put the tapioca starch in a large bowl.
2. 2Bring the milk, water, oil and salt to a boil in a small saucepan. Pour it straight over the starch and stir with a wooden spoon; it will look lumpy, sticky and glossy.
3. 3Let the mixture cool for 10 minutes, until it's warm but won't burn your hand.
4. 4Add the eggs one at a time, mixing well after each; it will look slippery at first, then come together. Add the cheeses and knead for 2-3 minutes into a soft, sticky dough that holds its shape.
5. 5With lightly oiled hands, roll walnut-sized balls (about 3 cm) and place them 3 cm apart on the sheet; you'll get about 24.
6. 6Bake for 20-25 minutes, until puffed and lightly golden on top and bottom. Don't open the oven for the first 15 minutes or they may collapse.
7. 7Cool for a few minutes and serve warm; they're best fresh, with coffee.