Brazilian "Cheesy bread" - Pao de Queijo

This is a recipe I have tried and made some MORE ajustments:

Ingredients:

• 500g (17.3 oz) Cassava Starch (Polvilho Azedo), or Tapioca Flour ( look in your Whole Foods store or in the organic products isle in your local supermarket)
• 2 cups of milk
• 3 tablespoons butter
  
• about 1 teaspoon salt ( taste it)
  
• 2 whole eggs
• 700g grated cheese (I prefer italian cured cheeses like Friulano or Fontina)
  

How to prepare:
Boil the milk, the butter and salt together. Add the starch to a mixing bowl. Pour the boiling hot (right off the stove!) mixture into the mixer with the starch and blend it well with the bread paddle until the mixture is smooth and sticky ( not lumpy). The mixture will look like a large sticky ball of gummy paste. Let it cool and mix in the cheese and the eggs. Add some butter to your fingers. Grab chucks of the sticky dough with your fingers and roll in the palm of your hands making little balls just smaller than a golf ball.

Place the dough balls on an ungreased pan about 1 inch apart. The balls will grow around 20-30% when they cook. Place them in the top shelf of your oven at 190C ( 375F) and let them grow for 15 minutes. They should look golden brown and crackly and crusty outside. But inside they will still be nice and ooey-gooey… and oh, sooo cheesy!

One last tip - make a large batch and freeze them uncooked, bag them in a ziploc, and have them ready when you need them!! Bake them frozen, around 400F degrees.