The best part was that they come out of the oven, rregularly shaped, and none of them were really spherical as the "balls" name suggested, they had attitude.
Ingredients
1 egg - room temperature
1/3 cup cooking oil
2/3 cup milk
1 1/4 cups tapioca flour (if by weight about 170 gm)
1/2 cup grated mild cheddar (i am asian and cheese is not my favorite) - any cheese of your choice
1 tsp salt (seems alot of it is just right)
Method
Preheat oven to 450°F.
Grease a mini-muffin tin.
Put all of the ingredients into a blender and pulse until smooth. Scrape down the sides of the blender so that everything gets blended well. (This batter can store in the refrigerator for up to a week at this point. Bring it back to room temp. before baking)
Pour batter into greased mini muffin tin and bake in the oven for 15-20 minutes, until all puffy and just lightly browned. There will be enough batter for 16 mini muffin sized cheese breads.
Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.
29 comments:
Oh..it looks like the Brazilian cheese puff bread which is gluten-free! Looks lovely!
Lily, no need for baking powder or other leaveners? Wow...I will try this....Koreans have a black sesame variety (with black sesame powder and seeds).
looks yummy and so easy too! will make with my girls over the weekend. thanks for sharing :)
They look so good. I think they would be a great snack. Do you have to use a blender though? Thank you. :)
x3baking
i guessed you could mix by hand but the blender is so much easier.
this is the great snack for me, I love anything cheesy!
the steps of making sound really fast and easy, i like savoury kind of puff, bookmarked this, and will try soon. Thanks for sharing.
Hi Lily, these puff seem easy to bake. Will try out this weekend. Thanks for sharing.
These look fantastic and EASY...can't wait to try them!
Hi Lily
Thanks for sharing. Can I use mozzarella cheese or do you think it'll end up too gooey?
Looks good Aunty Lily....gonna try one of the weekend..Cheddar should be good ;)
Hi Lily I've tried them and its nice. Could you perhaps give the amount of grams for each ingredients? Bcos I weighed 1 1/2 cups of flour and it's not 170g.. I wonder if others i put in is not the same amount as yours. Thanks :)
julia
sorry, there is a typo, it should be 1 1/4 cups, thanks for letting me know.
Hi Lily,
I tried making this today and it didn't turn out puffy at all. It's sticky and chewy in the middle. I baked for about 16 mins but it's already golden brown outside.
I whisk the mixture as I do not have a blender.
Pls advise.....I hope to make this for Halloween as I really like the flavor.
Thanks
anonymous
i think your oven is not hot enough. Crank your oven to the highest and preheat it longer before putting the batter in to bake.
Hi Lily,
May I know how much batter to pour into each whole? How much do they fluff up? I don't want to under fill or over fill.
Thank you!!
I need to get some tapioca flour now..
Dear Lily, I love your blog & have tried yr cheese puff, but it did not turn out at all. i used 1 grade (A)egg, 80 ml cornoil, 200 ml milk, 170g tapioco flour, 120 gm cheddar cheese, & 1 tsp salt. The mixture turned out very watery. The puffs were oily & texture was like kuih. Later I found out that I had put in excess of around 50 ml milk. If I would have used 150 ml of milk instead, I still have doubt whether the puff would have turned out alright. Any idea where I have gone wrong? I hope to try making the puffs again. Tkg you in anticipation.
happy baking
yes, i think your conversion is wrong the first time around. 2/3 cup of milk should be 150 - 170 ml, so 1/3 cup should be 75 - 80 ml. The amount of cheese does not matter - i have even used 3/4 cup and it was ok.
remember the oven has to be very hot.
Lily, tks for yr speedy reply. I will definitely try again very soon. Have A Nice Day. God Bless You.
aunty Lily,
Is the batter thick or runny? mine turn out to be very runny..do I need to preheat the pan as well? I tried baking at 230celcius & 250celcius.... however, it didnt turn our fluffy like yours... instead when i bake, the bottom of the puff got burnt in the end and have a very crusty outer layer... pls advise if i am doing anything wrong here.
p/s: tapioca flour = tapioca starch rite?
I've made it today but failed. The inside was sticky, chewy and starchy not at all like yours all fluffy and golden. Had to throw the whole thing away.
The batter was very runny...is it supposed to be like that? Mine was still white after I baked it 20mins. I used tapioca starch (says so on the pack)..is it the same as tapioca flour? I would love to try it again...but need to know what went wrong. Thks!
ee ching and ugly duckling
i can't understand why your puffs are not turning out. yes, the batter is runny like pancake batter but thicker. Put the rack onto the middle rung in your oven, perhaps your oven is a small oven. The puffs will not brown much but will puffed. The outside of puff is crispy when warm but will soften when cooled. Yes, tapioca starch is tapioca flour. It puzzles me why they do not puff, perhaps it's the type of cheese used and please do check on the measurement of ingredients.
I did not have to heat the pan before filling them with the batter.
Hi Aunty Lily,
Thanks for the prompt SOS. Yup mine was a small size oven.. shld i reduce the heat then? i use 150ml milk, 170gm flour, 1 egg (sizeA), 1tsp salt, 65gm oil, 60gm grated cheddar cheese....did i get all the stuff rite? my batter is very runny something like the UHT whipping cream or mayb even more runny... :S
Delicious and fun to make! Thank you for the recipe! After some of the comments, I was worried about the puffs not puffing, so I added a tsp of baking powder. They puffed up very nicely!
First thing tomorrow morning....go but tapioca flour. Thank you so much for sharing. I really love your blog!
hi! are this high in fat? cos if not, i'd love to make them over the weekend. =)
please reply. thanks a lot !
God bless =)
Aunty Lily,
Thanks for da recipe.. But wonder whether can I not put in da cheese? I don't really like it. Can I substitute with milk powder or butter ? thank you. Sharon
sharon
The cheese makes these puffs but if you do not like it, then omit it, add some ground pepper or chilly powder for flavor.
Wow, so simple yet so yummy! Mine puffed beautifully and has a golden colour. I used a small convection oven, highest heat and middle rack
Post a Comment