Pao de Queijo (Brazilian Cheese Bread)

1 . Stage

Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.

2 . Stage

Pour tapioca starch into a wide bowl.

3 . Stage

Combine 1 cup water, vegetable oil, and salt in a saucepan; bring to a boil. Slowly pour over the tapioca, mixing with a spoon until evenly combined. Let cool slightly, about 10 minutes.

4 . Stage

Stir Mexican cheese blend and eggs into the tapioca mixture. Knead dough until soft and sticky, 5 to 10 minutes. Add water, 1 teaspoon at a time, if dough seems dry.

5 . Stage

Drop spoonfuls of dough 1 inch apart on the baking sheets.

6 . Stage

Bake in the preheated oven until lightly golden, about 25 minutes.