Pão de Queijo (Authentic Brazilian Cheese Bread)

Preheat the oven to 200°C with a rack in the middle. Line a baking sheet with parchment paper.

In a saucepan, combine the milk, water, oil and salt. Bring to a full boil over medium-high heat — a proper boil is key to hydrating the tapioca flour for that chewy texture.

Place the tapioca flour in the bowl of a stand mixer. Once the liquid reaches a full boil, pour it over the flour and mix until combined — the texture will be white, sticky and slightly stretchy like fondant.

With the mixer running, add the eggs one at a time, mixing well after each addition. It may look like the eggs won't incorporate at first — keep mixing until the dough comes together smoothly.

Add the Parmesan and mozzarella a little at a time, mixing until fully incorporated. The dough should be soft and sticky. If it feels too loose add a little more tapioca flour, but go slowly or the breads will turn dense.

Lightly wet your hands with cold water. Using a spoon or small scoop, portion the dough and roll into balls slightly smaller than golf balls. Place on the prepared baking sheet, leaving a little space between each.

Bake for 15–20 minutes, until the pão de queijo are puffed and golden.

Remove from the oven and serve immediately while warm — this is when they're at their best, crisp outside with a soft, chewy, cheesy center.