巴西起司面包球 Brazilian Cheese Buns

Brazilian Cheese Bread, also known as Pão de queijo and according to wikipedia, is a popular and widely sold cheese snack in Brazil. I stumbled across this recipe while looking for something non gluten and easy to make for a lazy Sunday when I actually planned to stay away from the oven, camera and computer.
巴西起司面包球是一道非常普及的巴西早餐粮食。上个星期天我原本想好好的懒一下不做任何烘焙，摄影或上网，最后却给我遇上了这道简易又无麸质的面包食谱。

As it turn out, this recipe is a sure keeper as it extremely easy to make, for anyone!  The buns are so chewy with mild taste of cheese and it will go well with most beverages. These buns are at its crispiest when its freshly baked from the oven. The leftover buns can be stored in a air tight container and reheat in the oven upon consumption.
制做出来的面包带有淡淡的起司香味而且还很有Q爵的口感，配上任何饮料都适合。这种面包出炉后很松脆最适当马上吃， 剩余的面包球可以收藏于气密容器内等待要品尝是可以放入烤箱烘热即可。

Brazilian Cheese Buns 

1 Cup Tapioca Flour 木薯粉
1 Tsp Baking Powder 发粉
2 Cups Cheddar Cheese 切达乳酪           
2 Eggs 鸡蛋 (slightly beaten 稍微打散)


Directions 做法

Preheat oven to 175C degrees. Line a baking tray with parchment paper. 
烤箱预热至175C度。烤盘铺上一层烘焙纸。

Grate cheddar cheese
切达乳酪切丝搁置备用。

In a mixing bowl, whisk together tapioca flour and baking powder.
把木薯粉及发粉一起沥入搅拌盆，混匀。

Stir in grated cheese and eggs. 
加入切达乳酪丝和鸡蛋。

Mix together all ingredients and knead ( I did it with my kitchenmaid stand mixer) until a dough forms. This is an extremely wet and sticky dough mixture.
把全部材料一起混合用手或是用搅拌机搓揉成团。混匀好的面团稍微湿黏如糊状。

Use a spoon or ice cream scoop to scoop up the sticky dough mixture and arrange on the baking tray. 
用勺子或冰淇淋勺捞出湿黏的面糊排在烤盘上。

Bake for 13-15 mins or until done, but not browned (as you would still want it to be soft and tenderly chewy).
送入已预热的烤箱烘烤13至15分钟熟透稍微上色即可。勿需烘烤到金褐色，否则烤出的面包球就缺Q软口感而带干硬。

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