Follow our instructions for best results!
In a medium bowl stir in tapioca flour and salt. Set aside
Boil milk and oil until mixture starts to rise. Keep an eye on this, once boiling milk will rise quickly. When removed from heat the milk and oil will separate again.
Pour hot milk mixture on to flour bowl. Using a wooden spoon start to stir slowly, allowing mixture to cool down for a bit but don't over work the mixture at this point.
Add in the egg. Notice the dough and milk aren't fully combined. Now you can start to work the dough until it forms into a ball. When the dough is just about formed add in cheeses and work it into the dough.
You can do this by hand, I find it much easier (photo instructions are in the post). If dough appears too sticky, use additional tablespoon of tapioca flour however the nature of the dough is sticky and gluey. The additional flour is so that it is easy to roll into balls.
Oil the palm of your hands as well as a scoop. Scoop up the dough and then form into balls.
Place cheese bread balls onto a lined baking sheet leaving about an inch or two of space in between each cheese ball.
Bake at 350F degrees for 25 minutes or until cheese bread is golden. Use the top shelf in your oven so the cheese bread won't burn on the bottom.