# Fourth Baking Contest and is Love to Eat Festival# Brazilian Cheese Buns
1.
Prepare all materials. Whether cassava flour is sieved according to personal preference, mince the cheese, peel the garlic and press it into garlic with a garlic press.
2.
Cut the butter into small pieces, add water, milk, and salt to a pot, stir while heating over medium-high heat until it boils.
3.
Pour the boiling liquid into the tapioca powder at one time, and stir quickly evenly. I used the spatula at the beginning of this step, and then I used it directly. Although it was a bit hot, it mixed faster and more evenly.
4.
While hot, add the minced garlic and cheese, and continue to mix well.
5.
Preheat the oven in advance to 200 degrees. When the dough is not very hot, break up the eggs.
6.
Add the egg liquid to the dough in batches, each time you have to wait until the egg liquid added in the previous time is completely absorbed before adding the next time. At this step, I continue to use my hands, and it feels more efficient.
7.
The mixed batter should be in a flowing state as shown in the picture. Scrape the batter with a spatula and it can flow down like satin. This step is very important. The thickness of the batter directly determines the degree of expansion during baking.
8.
Take a large spoonful (15ml) of batter and pour it into the mold. I add about 20ml to each small mold.
9.
Put it in the preheated oven, middle level, upper and lower fire, 190 degrees, bake for about 30 minutes, until the volume of the bread expands to 2.5 times the size and the surface is golden. Fig. 13 shows the state of baking for about 10 minutes.
10.
After the baking is over, it is immediately out of the oven, and you can eat it when it is not hot.
