Brazilian cheese bread (or pão de queijo) is a small gluten-free baked cheese roll eaten for breakfast or as a snack in Brazil.
Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a pan over medium heat, combine oil, water, milk, and salt. Simmer the mixture. Then, let cool down a little bit.
Pour warm mixture over the tapioca flour in a large bowl, mixing well with a wooden spoon. Then, wait for the dough cool down. Add the egg and knead well with hands.
Add the cheese and mix well. The more homogeneous the dough, the better -- but also the more difficult to roll. Let rest for about 15 minutes at room temperature.
Grease your hands with oil before rolling into balls. Use a tablespoon as measurement. Either freeze them for up to 30 days or bake them for 18-20 minutes or until lightly golden. Serve immediately!
If baking from frozen, baking time will increase to 25-30 minutes.