I went to Brazil twice but I have never come across this bun until I saw Kenneth Goh posted this recipe on facebook, this recipe attracted me because it is gluten free. I have been on gluten free for a few months now, I really miss those days where I can eat bread and cake whenever I want, now, my choice are very limited when come to bread and cake, so I decided to give this a try, this bun is nice when eats it warm, it doesn’t taste so nice when cold, but the downside of this bun is, it is way too much cheese for my tummy to handle. I’m making this again for tonight’s cell group as the host and her family is also on gluten free diet, hope she and her children will like it.
1 teaspoon salt
244g tapioca flour
125g parmesan / cheddar cheese
In a saucepan, put ingredient (A) and bring to a boil, once boiled, turn off the heat
add in the flour and use a spatular and mix till well combined, it will be lumpy. Leave it to cool for about 15 min
Preheat oven to 180°C
Line a baking tray with baking paper
Transfer the dough to the electric mixer bowl with K- beater attachment or dough hook attachment.
Add in the cheese and stir till well mix
Add in the eggs and mix well
beat at speed till the mixture is smooth.
Flour the bench top and your hand with tapioca flour
Divide the dough into 12 equal portion and shape it to round and place on a baking tray
Bake for 15-20 mins until golden brown