Brazilian Pão de Queijo (Cheese Bread)

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

In a medium saucepan, combine 2/3 cup whole milk, 1/3 cup vegetable oil, 3 tbsp unsalted butter, and 1 tsp salt. Bring to a boil over medium heat, stirring occasionally.

Once boiling, remove from heat and immediately stir in the 2 cups tapioca flour (also called tapioca starch) all at once. Mix vigorously with a wooden spoon until the mixture is well combined and forms a smooth, sticky dough.

Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if using a hand mixer). Beat on medium speed for about 2 minutes to cool the dough slightly.

With the mixer running on low, add the 2 lightly beaten large eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough will initially look curdled but will come together as you continue mixing.

Add the 1 cup grated parmesan cheese, 1/2 cup crumbled queso fresco or farmer's cheese, and 1/2 cup shredded mozzarella cheese to the dough. Mix until just combined.

With lightly oiled hands, roll the dough into balls approximately 1 1/2 inches (3-4 cm) in diameter, slightly smaller than a golf ball.

Place the cheese balls on the prepared baking sheet, leaving about 1-2 inches between each.

Bake for 20-25 minutes, or until the pão de queijo are puffed and golden brown.

Remove from oven and let cool for a few minutes before serving. They're best enjoyed warm while the centers are still chewy and the outsides are crisp.