Preheat oven to 450°F (232°C).
Preheat oven to 450°F (232°C) to prepare for baking.
Boil milk, butter, salt.
Heat milk up over medium heat in a small pot and add butter and salt. When it just begins to bubble, remove from heat and transfer to a mixing bowl.
Let milk mixture cool.
Let cool the milk mixture cool before proceeding, about 10-15 minutes. If you do not let the mixture cool, the tapioca flour will dissolve into the milk mixture, and the batter will be very thin. This will still work when you bake the batter, but it will need to be poured into muffin tins and will not stand up on their own. This means you won’t be able to get perfectly circular puffs.
Slowly stir in tapioca flour.
When the milk mixture has cooled down, slowly mix in the tapioca flour with a spatula. The mixture will be thick and more difficult to mix in than normal all-purpose flour, but just work with it and continue to mix until well incorporated. It’s okay if the batter is a little lumpy, but make sure its thick if you want circular puffs.
Fold in eggs and cheese.
Fold in the eggs and cheese into the tapioca flour mixture until well incorporated. This thins down the batter a little, but if you are skipping the muffin tins and wanting to make circular puffs instead of molding it in the muffin tin, then the batter should still be stiff enough to hold up on it’s own.
Bake 20 mins.
If you have a thin batter, or if you just want to use a muffin tin, grease the muffin tin and ladle the batter in each tin, filling up until almost full. If your batter is thick enough and you want to omit the muffin tins to make circular puffs, spoon about 3 tbsp. of filling on to a baking tray lined with parchment paper for each puff. Line them up about 2 inches apart.
Place in oven and bake for 20 minutes, or until puffy and slightly brown. Congrats! You just made Pão De Queijo.